Elevate your holiday celebrations with our Rich Dark Fruitcake recipes. This classic and decadent dessert is a symphony of flavors, blending a medley of dried fruits, nuts, and warm spices into a moist and indulgent cake.
Our recipes provide step-by-step guidance to achieve the perfect balance of sweetness and richness in your fruitcake. From soaking the fruits in spirits to the artful combination of ingredients, each detail contributes to the creation of a fruitcake that is both timeless and memorable.
Whether you’re continuing a cherished tradition or trying your hand at this festive delicacy for the first time, our Rich Dark Fruitcake recipes promise a delectable and heartwarming experience. Celebrate the season with the luxurious taste of a meticulously crafted fruitcake that captures the essence of holiday joy.
Rich Dark Fruitcake Recipe | S2Recipes
Details Rich Dark Fruitcake Recipes
Prep Time: 1 hr
Cook Time: 4 hrs 30 mins
Additional Time: 30 mins
Total Time: 6 hrs
Servings: 40
Yield: 1 to 3 - tiered wedding cake
Ingredients For Rich Dark Fruitcake Recipes
6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee
Instructions: Rich Dark Fruitcake Recipes
Step 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.
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
I make this every year with a few variations, half of the raisins and currents, brown instead of white sugar and i use a can of crushed pineapple. This recipe tastes closest to my grandmothers so getting the taste and the quantities right is great. Thank you!!
To add to my comment, the last couple of years I halved the recipe, since the family is now scattered. Still makes enough to give 2 small ones as gifts and keep a good sized one for me. I triple line and bake them right in Christmas tins from the dollar store. Once they cool I remove the paper and put them back in the tin.
I've made this recipe for a few years after having tried multiple other recipes. Everyone loves this fruitcake. Even if they don't like fruitcake. I get requests for this every year. This year, I wasn't able to find the recipe. I made a different recipe and didn't like it as well and knew my peeps would not either. I resolved that if I could not find this recipe, I was not going to make fruitcake this year. Thank goodness I found it! Now, I'm back in business. I wrap each loaf in cheesecloth soaked in about 1/4 cup of rum and "feed" it occasionally. Yum. Thank you for posting!!
The absolute best fruitcake I ever tasted
This was a good recipe. I added a cup of walnuts to the recipe and found it had better texture for my liking.
I am not a huge fruit cake fan, but this cake was just phenomenol it was light ans tasty and my family absolutely loved it. I will definitely make it again..
It is the same recipe I have made for years, it is delicious, I just made 13 of them last week as I give them to my family for Christmas!!
It is the same recipe I have made for years, it is delicious, I just made 13 of them last week as I give them to my family for Christmas!!
I didn't make any changes. The cake is very rich and delicious.
