Rich Dark Fruitcake Recipe - Allrecipes.com
  • READY IN 6 hr

Rich Dark Fruitcake

Recipe by  

"This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like."

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Ingredients Edit and Save

Original recipe makes 1 - 3 tiered wedding cake Change Servings
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  • PREP

    1 hr
  • COOK

    4 hrs 30 mins
  • READY IN

    6 hrs

Directions

  1. Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  2. Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  3. Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  4. Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  5. Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  6. Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
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Reviews More Reviews

Jan 19, 2007

I 1/3 the recipe and baked the cake for 2 and a half hours.The cake is moist and has a nice flavour. I didn't like dates so i replaced them with cashewnuts instead. I didn't change anything else. Good recipe.

 
Oct 24, 2011

I made this two years ago, it was fabulous! I lost the recipe and have been looking for it ever since. So glad I found it again.

 

7 Ratings

May 13, 2012

used this recipe for my wedding cake the only thing different I did was soak the dried fruit in sherry and brandy for two weeks the guests went home wanting more so thankyou super dobor cake

 
Jan 25, 2011

this is an awsome recipe

 
Dec 06, 2013

This is the best Xmas cake recipes I have ever used.

 
Oct 07, 2012

I always use this recipe because the proportions work well for a lot of cakes. I modify it a little bit, using as much fruit and nuts as will fill a kitchen-aid mixer bowl, and I like to add chocolate chips. And I sometimes use coffee and orange juice or just orange juice, instead of grape juice and coffee. I usually pour it out into 10 mini loaf pans, and usually have enough batter left over for one large loaf pan as well. And I soak them in some combination of whiskey, rum, citrus brandy, and Frangelico.

 
Jan 03, 2014

Next time, less raisins, more candied peel, otherwise PERFECTION!

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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