Rich Dark Fruitcake

15

"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. If 2 cups of butter seems too much for you, substitute shortening for 1 cup of the butter. Other fruit juices can be substituted for grape juice. You can also use 1 cup of drained maraschino cherries in place of the candied cherries. Originally submitted to CakeRecipe.com."

Ingredients

servings 459 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 82.1g
  • 26%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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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 combined fruit 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

15
  1. 16 Ratings

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My parents have a hallmark fruitcake made in Texas, the memory of which I was working against in making this recipe at my father's request. Given that there are only three of us sharing Christm...

This fruitcake is delicious but costs a fortune to make - definitely a once a year item! I soaked dried cranberries in rum (instead of currants) and used half white sugar and half brown sugar -...

Having lost my mother's recipe years ago, I was thrilled to find this one so close in content. With a few changes, I'm back in business. Thank you so much

best fruit cake !! I cooked this fruitcake for my sister who is the fruitcake-mania. it will be great taste after ageing 1week. I marrinade dried fruit with bourbon for 3 days and simmer it ...

Had a hankering to taste the flavor I remembered from my childhood in the late '50s from an Irish aunt who made fruitcakes and you hit it right on the button. Thanks ;)

I made this recipe for Christmas; I gave one of the cakes to my mom, she and my father love it. She gave some to her friends and they all say the cake reminds them of their mother's fruitcake.

I made this fruitcake for Christmas last year because my family and I love dark, spicy fruitcakes but noticed too late (after using about $15 worth of ingredients - since I doubled the recipe t...

This is the best fruitcake - ever!

OMG!!! This will win over a fruitcake hater!!!