Recipe – Dark Fruitcake

This recipe started out from the Better Homes and Garden cookbook. The major changes I have made were to increase the quantities of fruits, nuts, and spices and to add some new spices.


  • 12-oz of frozen orange juice concentrate
  • 1 cup molasses
  • 36-oz of raisins
  • 4 cup chopped nuts
  • 2 pound candied fruit
  • 1/2 cup spiced rum or similar
  • 1 cup butter
  • 4/3 cup sugar
  • 6 eggs
  • 2-1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoon cinnamon
  • 2 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cloves
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • 1/2 teaspoon black pepper
  1. Preheat oven to 275 degrees with a pan of water at the bottom.
  2. Combine orange juice, molasses, and raisins in saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat. Stir in nuts, candied fruit, and rum.
  3. Cream butter and sugar. Add eggs, one at a time, beating well after each. Add spices, then flour, and then soda. Stir in fruit and nut mixture; mix well.
  4. Grease pans well. Fill about 3/4 full. Bake for 1-1/2 to 2-1/2 hours. Cool cakes in pans, remove and let sit overnight.
  5. Wrap in cheesecloth and brush with rum. Place in plastic bags to age for at least one month, brushing with rum once or twice a week. 


Posted in Recipe

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