Dark Fruitcake

Dark Fruitcake


September 28, 2008

adapted from The Joy of Cooking, 1997 edition


3 cups all-purpose flour (you can get away with using part whole wheat flour)

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ tsp. allspice

½ tsp. nutmeg

1 cup (2 sticks) butter, softened

2 cups packed brown sugar

½ cup dark molasses

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

¾ cup brandy, rum, or grape or orange juice (or even red wine!)

2 ½ cups mixed dried or candied fruit of your choice (I use dried cranberries, dried cherries if I can afford them, figs, dark raisins, real candied orange peel if I have it, and finely chopped apricots if I’m in the mood)

2 cups coarsely chopped walnuts and/or pecans

1 ½ cup dates

1 ½ cup currants

1 ½ cup golden raisins


1Preheat the oven to 300° F, and grease a bundt or tube pan really well; coat with flour and tap out the excess.

2In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. In a large bowl, beat the butter and sugar for a few minutes, until light and creamy. Beat in the molasses and orange and lemon zest and juice.

3Add the flour mixture in 3 parts, alternating with the brandy, rum or juice in 2 parts. Stir in the fruits and nuts and scrape into the pan.

4Bake for 3 ½ hours. Joy instructs: “The cake may appear done at 2 ½ hours; simply ignore this.” If the cake is darkening too quickly on top, cover it loosely with foil for the last 30-60 minutes. Cool in the pan on a wire rack, then invert onto a plate.

5 Store well wrapped at room temperature.


About Julie

You May Also Like

One comment

  1. Anita Badami
    April 10, 2020 at 12:05 pm

    Hi Julie,
    Does this cake not have any eggs? Wasn’t sure if that’s the case or if it was omitted by error.

Leave a Reply

Your email address will not be published.