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Dark Fruitcake


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  • 1 pound diced citron and candied orange and lemon peels
  • 2 pounds candied cherries, halved, red and green
  • 2 pounds candied pineapple
  • 1 pound chopped pitted dates
  • 1 pound raisins
  • 1 can (16 ounces) pitted sour cherries, drained
  • 1 pound chopped pecans
  • 1/2 cup + 2 tablespoons brandy
  • 1 tablespoon vanilla
  • 1/2 cup molasses
  • 1 cup butter
  • 2 cups light brown sugar
  • 7 large eggs
  • 1 jar (12 ounces) apple jelly
  • 5 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves


Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours. Prepare batter. Let butter and eggs come to room temperature. Sift together the dry ingredients and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well. Add fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring. Stir until well blended. Generously grease 2 tube cake pans (10-inch), then line with waxed paper and grease again. Fill pans about 3/4 full. Bake at 250° for 3 1/2 to 4 hours. After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake. Cool in pans on racks then turn out of pans and carefully peel off paper. Wrap cakes in cheesecloth and sprinkle generously with more of the brandy. Seal cakes in food storage bags or plastic wrap. Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks, and can be frozen after that amount of time.

More Fruitcake Recipes
Brandied Fruitcakes
Golden Fruitcake
Apricot Fruitcake
Dark Fruitcake
Kentucky Bourbon Cake
Southern Jam Cake
Fruit Jewel Cookies

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