This recipe provides instructions for making a rich and traditional Classic Dark Fruit Cake, a dense and moist cake packed with a variety of dried fruits and nuts that have often been soaked in alcohol (like brandy or rum) to enhance their flavor and moisture. This type of fruitcake is known for its deep, caramelized color and its ability to age beautifully, with flavors mellowing and intensifying over time. The cake batter itself is typically made with flour, brown sugar, eggs, melted butter, and a blend of warm spices such as cinnamon, nutmeg, and cloves. Molasses or dark corn syrup is often included to contribute to the cake’s dark color and moistness. The star of the fruitcake, however, is the generous amount of dried fruits – such as raisins, currants, sultanas, candied cherries, mixed peel – and nuts like pecans, walnuts, or almonds, which are folded into the batter. The soaking of the fruits in alcohol prior to baking is a crucial step for a traditional dark fruitcake, as it not only imparts flavor but also helps to keep the cake moist during its long baking time and subsequent aging. The baking process is slow and at a low temperature to ensure the cake cooks through evenly without drying out. Once baked and cooled, the fruitcake is often “fed” periodically with more alcohol by brushing or drizzling it over the surface, then wrapped tightly and stored in a cool, dark place for weeks or even months to mature. Before serving, it is often glazed with a simple mixture of melted apricot preserves or a sugar glaze infused with more alcohol, and then decorated with additional nuts and candied fruits, such as glace cherries and pecan halves, as seen in the image. A slice of well-aged dark fruitcake is a dense, intensely flavored treat, rich with the sweetness of the fruits, the warmth of the spices, and the subtle kick of the alcohol, making it a cherished holiday tradition for many. The image shows a partially sliced round fruitcake on a white plate. The cake is dark brown and studded with various dried fruits and nuts, including pecans and raisins. It is topped with a shiny, amber-colored glaze and decorated with whole glace cherries and pecan halves. The interior of the cake, visible in the cut section, also shows a dense distribution of fruits and nuts. The title “HOMEMADE FRUIT CAKE” is prominently displayed below the cake.
The texture of Classic Dark Fruit Cake is dense, moist, and somewhat chewy due to the high proportion of dried fruits and nuts. It should not be dry or crumbly but rather feel substantial and rich.
The flavor profile is complex and deeply layered, featuring the concentrated sweetness and varied textures of the dried fruits, the nutty richness of the pecans, the warm notes of spices like cinnamon and nutmeg, and the subtle alcoholic undertones from the brandy glaze and the soaked fruits.
Classic Dark Fruit Cake is a dense, moist cake packed with dried fruits and nuts, often soaked in alcohol, baked slowly, and sometimes aged for weeks or months to develop a rich, complex flavor, typically finished with a glaze and festive decorations.
The preparation involves soaking dried fruits in alcohol, making a batter with flour, brown sugar, eggs, melted butter, spices, and molasses, folding in the soaked fruits and nuts, baking slowly, and then often feeding with more alcohol and glazing.
Ingredients:
For Soaking the Fruits (at least a few hours, preferably overnight):
- 1 cup raisins
- 1 cup currants
- 1 cup sultanas (golden raisins)
- ½ cup candied cherries, halved or quartered
- ½ cup mixed candied peel, chopped
- ½ cup chopped pecans or walnuts
- ½ cup brandy, rum, or other dark liqueur
For the Fruit Cake Batter:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ cup (100g) packed dark brown sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- ¼ cup molasses or dark corn syrup
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Brandy Glaze (optional):
- ¼ cup apricot preserves, strained and warmed
- 1-2 tablespoons brandy or other dark liqueur
For Decoration (optional):
- Glace cherries
- Pecan halves or other nuts
- Candied citrus peel
Equipment:
- Large mixing bowl (for soaking fruit)
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients and batter)
- Whisk or electric mixer
- Measuring cups and spoons
- 8 or 9 inch round or square baking pan
- Parchment paper (for lining the pan)
- Small saucepan (for glaze)
- Pastry brush (for glaze)
Instructions:
- Soak the Fruits and Nuts: In a large bowl, combine the raisins, currants, sultanas, candied cherries, mixed peel, and chopped nuts. Pour the brandy or rum over the fruit and nuts, ensuring they are mostly submerged. Cover the bowl tightly with plastic wrap and let it soak at room temperature for at least a few hours, or preferably overnight, stirring occasionally. The longer the fruits soak, the more flavorful and moist the cake will be.
- Preheat Oven and Prepare Pan: Preheat your oven to a low temperature, around 300°F (150°C). Grease your baking pan thoroughly. Cut out parchment paper to line the bottom of the pan and extend a few inches up the sides (this will help with easy removal). Grease the parchment paper as well.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, and allspice until well combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the packed dark brown sugar and melted butter until smooth. Beat in the lightly beaten eggs one at a time, mixing well after each addition. Stir in the molasses or dark corn syrup and vanilla extract until combined. Gradually add the milk and mix until the wet ingredients are smooth.
- Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed (if using an electric mixer) or with a spatula until just combined. Be careful not to overmix.
- Fold in Soaked Fruits and Nuts: Drain any excess liquid from the soaked fruits and nuts (you can reserve this liquid to “feed” the cake later). Gently fold the soaked fruits and nuts into the cake batter until they are evenly distributed.
- Pour Batter into Pan: Pour the fruitcake batter evenly into the prepared baking pan.
- Bake the Fruit Cake: Bake in the preheated oven for a long time, typically 2 to 3 hours, or even longer depending on your oven and the size of the pan. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). The top of the cake should be dark brown and feel firm to the touch.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for at least 30 minutes before attempting to remove it. Carefully invert the cake onto a wire rack and remove the parchment paper. Let the cake cool completely.
- “Feeding” the Cake (Optional): If desired, once the cake is cooled, you can “feed” it with the reserved soaking liquid or additional brandy or rum. Use a skewer to poke small holes all over the top of the cake, then slowly drizzle the alcohol over the surface. Wrap the cake tightly in several layers of plastic wrap and then in aluminum foil. Store in a cool, dark place. You can repeat this “feeding” process every week or two for several weeks to deepen the flavor and keep the cake moist.
- Make the Brandy Glaze (Optional): When you are ready to serve the cake (or after the aging process), make the glaze. In a small saucepan over low heat, warm the strained apricot preserves until melted and smooth. Stir in the brandy or other liqueur. Brush the warm glaze evenly over the top and sides of the fruitcake.
- Decorate (Optional): While the glaze is still slightly sticky, arrange glace cherries, pecan halves, and candied citrus peel on top of the cake in a decorative pattern.
- Serve: Slice the Classic Dark Fruit Cake thinly and enjoy. It can be served on its own or with a dollop of whipped cream or a slice of cheese.
This rich fruitcake is best when allowed to mature for some time, allowing the flavors to meld and deepen. Properly stored, it can last for several weeks or even months. Enjoy this traditional and flavorful treat!