Rich, dark, and full of the flavors of the season, Dark Old English Fruitcake is the ultimate holiday tradition. With its medley of dried fruits, nuts, warm spices, and a hint of brandy or rum, this fruitcake is a labor of love that only gets better with time.
The first time I baked this cake, the deep, spiced aroma filled my kitchen and instantly transported me to cherished holiday memories. Each slice is dense with flavor and texture, perfect for sharing with loved ones or savoring by the fire with a cup of tea.
What I love most about this recipe is its timelessness—it feels like baking a piece of history, and the result is nothing short of magical. Let’s create a Dark Old English Fruitcake that’s worth waiting for!
Dark Old English Fruitcake is a traditional holiday treat made with dried fruits, nuts, warm spices, and a touch of brandy. Aged to perfection, this cake is moist, rich, and full of festive flavor—a classic for the holidays
An Exciting Story
The first time I served this Dark Old English Fruitcake was on Christmas Eve, and it became the star of our holiday table. My husband loved the balance of sweetness and spice, and even those who “don’t like fruitcake” came back for seconds. Now, it’s a family tradition that starts weeks before the holidays, filling the season with anticipation and joy.
Why This Dark Old English Fruitcake?
- Rich and Moist: Packed with dried fruits, nuts, and warming spices.
- Traditional Holiday Flavor: A classic that’s been loved for generations.
- Make-Ahead Friendly: Ages beautifully, improving in flavor over time.
- Perfect for Gifting: A homemade treasure that’s sure to impress.
- Customizable: Adjust the fruits, nuts, and spices to suit your taste.
What You Need for Dark Old English Fruitcake
- For the Fruit Mixture (Prepare Ahead):
- 1 ½ cups dried currants
- 1 ½ cups raisins
- 1 cup chopped dried figs or dates
- 1 cup candied orange peel, chopped
- 1 cup candied cherries, chopped
- ½ cup chopped dried apricots
- ½ cup brandy, rum, or orange juice
- For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 ¾ cups all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup dark molasses
- ¼ cup milk or cream
- For the Add-Ins:
- 1 cup chopped walnuts or pecans
- ¼ cup slivered almonds
- For Aging (Optional):
- Additional brandy or rum for soaking
How to Make Dark Old English Fruitcake
- Prepare the Fruit Mixture:
- Combine all the dried fruits and candied peel in a large bowl. Pour in the brandy (or rum/orange juice) and mix well. Cover and let soak for at least 8 hours or overnight, stirring occasionally.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or an 8-inch round cake pan and line it with parchment paper.
- Make the Cake Batter:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flours, baking powder, baking soda, spices, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the molasses and milk.
- Combine and Add:
- Stir the soaked fruit mixture into the batter, along with the nuts. Mix until evenly distributed.
- Fill the Pan and Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 2 ½ to 3 hours, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
- Cool and Age:
- Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. If aging, wrap the cooled cake in cheesecloth soaked with brandy or rum, then wrap tightly in plastic wrap and foil. Store in a cool, dark place for up to 4 weeks, re-soaking the cheesecloth every week.
Tips for Dark Old English Fruitcake
- Plan Ahead: For the best flavor, make this cake at least 2-3 weeks before serving.
- Moisture Matters: Store the cake wrapped tightly to prevent it from drying out.
Substitutions and Variations
- Alcohol-Free: Use orange or apple juice instead of brandy or rum.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
- Spice It Up: Add a pinch of cardamom or allspice for a different flavor profile.
- Nuts Optional: Skip the nuts or substitute with sunflower seeds for a nut-free version.
Make a Healthier Version
- Use whole wheat pastry flour for added fiber.
- Replace some of the sugar with coconut sugar or a natural sweetener.
- Opt for unsweetened dried fruits to reduce added sugar.
Closing for Dark Old English Fruitcake:
And there you have it—Dark Old English Fruitcake, a timeless holiday classic that’s as rich in flavor as it is in tradition. Whether you’re serving it to guests or gifting it to loved ones, this fruitcake is sure to leave a lasting impression. Let us know how yours turn out, and don’t forget to explore more of our holiday baking recipes!
Frequently Asked Questions for Dark Old English Fruitcake
- How long does this fruitcake last?
Properly stored, it can last for up to 3 months at room temperature or longer in the freezer. - Can I skip aging the cake?
Yes, but aging enhances the flavor and texture significantly. - What’s the best way to slice fruitcake?
Use a serrated knife for clean slices. - Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil before freezing for up to 6 months. - Do I need to soak the fruit?
Soaking ensures the fruit stays moist and infuses the cake with flavor. - Can I use fresh fruit?
Dried fruit works best as fresh fruit will add too much moisture. - What’s the best alcohol for fruitcake?
Brandy, rum, or sherry are traditional choices, but whiskey works well too. - What can I use instead of molasses?
Use dark honey or maple syrup as a substitute, but the flavor will differ slightly. - How do I keep the cake from drying out?
Wrap it tightly and store in a cool, dark place. Re-soak with brandy if needed. - What’s a fun serving idea?
Serve slices with a dollop of whipped cream or a drizzle of custard sauce for added indulgence. - Can I make this in smaller portions?
Yes, divide the batter into mini loaf pans or muffin tins and adjust the baking time. - What pairs well with fruitcake?
Pair with a cup of tea, coffee, or a glass of mulled wine for the ultimate holiday experience.
Dark Old English Fruitcake
4
Â
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Fruit Mixture (Prepare Ahead):
1 1 ½ cups dried currants
1 1 ½ cups raisins
1 cup 1 chopped dried figs or dates
1 cup 1 candied orange peel, chopped
1 cup 1 candied cherries, chopped
½ cup chopped dried apricots
½ cup brandy, rum, or orange juice
- For the Cake Batter:
1 cup 1 unsalted butter, softened
1 cup 1 packed dark brown sugar
4 large 4 eggs
1 1 ¾ cups all-purpose flour
½ cup almond flour
1 tsp 1 baking powder
½ tsp baking soda
1 tsp 1 ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp salt
½ cup dark molasses
¼ cup milk or cream
- For the Add-Ins:
1 cup 1 chopped walnuts or pecans
¼ cup slivered almonds
- For Aging (Optional):
Additional brandy or rum for soaking
Directions
- Prepare the Fruit Mixture:
- Combine all the dried fruits and candied peel in a large bowl. Pour in the brandy (or rum/orange juice) and mix well. Cover and let soak for at least 8 hours or overnight, stirring occasionally.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or an 8-inch round cake pan and line it with parchment paper.
- Make the Cake Batter:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flours, baking powder, baking soda, spices, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the molasses and milk.
- Combine and Add:
- Stir the soaked fruit mixture into the batter, along with the nuts. Mix until evenly distributed.
- Fill the Pan and Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 2 ½ to 3 hours, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
- Cool and Age:
- Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. If aging, wrap the cooled cake in cheesecloth soaked with brandy or rum, then wrap tightly in plastic wrap and foil. Store in a cool, dark place for up to 4 weeks, re-soaking the cheesecloth every week.
Follow US on Pinterest
Follow @middleeastsector on Pinterest