Dark Fruitcake Recipe
🕒 Total Time: 3 hours 30 minutes
🥄 Prep Time: 30 minutes
🍳 Cook Time: 3 hours
Description:
Indulge in the rich tradition of Christmas with our beloved Dark Fruitcake recipe. Loaded with an abundance of nuts, candied fruits, and a hint of rum, this fruitcake is a festive delight that’s perfect for the holiday season. This recipe yields one large tube cake and two 8-inch loaves, ensuring there’s plenty to share with loved ones.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Golden raisins |
| 1 | Dark raisins |
| 1 1/2 | Candied citron peel |
| 1 1/2 | Brazil nuts |
| 2/3 – 1 | Hazelnuts |
| 1 1/2 | Pecan halves |
| 1 1/2 | Pitted dates |
| 1 1/2 | All-purpose flour |
| 2 | Flour |
| 2 | Sugar |
| 1 1/2 | Molasses |
| 3/4 | Vanilla |
| 3 | Dark rum |
| 1/4 – 1/2 | Brandy |
| 1 | Water |
| 1/2 | Eggs |
| 2 | Salt |
| 1 | Baking powder |
| 1/4 – 1/2 | Ground cinnamon |
| 4 – 5 | Ground nutmeg |
| 1 | Allspice |
| 2 | Ground cloves |
Instructions:
- In a large microwave-safe bowl, heat the rum on high for 30 seconds.
- Stir in the raisins and heat on high for 2 minutes.
- Stir the rum-soaked raisins, cover, and set aside.
- Preheat the oven to 275°F.
- Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
- In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat, and water (or orange juice).
- Mix for about 1 minute on low speed of the mixer, scraping the bowl constantly.
- Drain the rum from the raisins, then add water (or orange juice) to the rum to equal 1 cup.
- Add the rum/juice mixture to the batter and beat for 3 minutes on high speed, scraping the bowl occasionally.
- Stir in the mincemeat and mix well; the batter will be very thick.
- In a large bowl, mix together all fruits and nuts (including drained raisins).
- Sprinkle with 1/4 cup flour and toss to coat; add more flour if necessary.
- With a wooden spoon, stir all the fruits and nuts into the batter, ensuring all are coated.
- Fill the large tube pan to within 2 inches of the rim, spreading the mixture evenly.
- Divide the remaining mixture evenly between the two prepared loaf pans.
- Bake for 2 1/2 to 3 hours, or until a toothpick inserted in the center comes out clean.
- If necessary, cover the fruitcakes with aluminum foil for the last hour of baking to prevent over-browning.
- Remove the cakes from the pans and allow them to cool.
- Once cooled, you may optionally brush them with additional rum.
- Wrap the cakes well in plastic wrap and store them in a cool place for at least 3-4 weeks before serving.
Enjoy the rich and festive flavors of this classic Dark Fruitcake, a true Christmas tradition that’s worth the wait!
