Rich Dark Fruitcake

Rich Dark Fruitcake

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"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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6 h servings 451 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  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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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...

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.

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

this is an awsome recipe

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 ch...

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

I found this recipe 16 years ago on line, and made it for my 3 tier wedding cake! fabulous! I make it every year for Christmas and everyone loves it!

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

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