Old Fashioned Dark Fruit Cake That Melts in Your Mouth

A delightful Old Fashioned Dark Fruit Cake with a medley of fruits and nuts, perfect for festive celebrations.

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Prep Time 3

Cook Time 2 45

Cooling Time 3

Total Time 8 45

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Mixture

1 cup Fruit Cake Mix or Dried/Candied Fruit Adds sweetness and texture; substitute with mixed dried fruit if desired.
1 lb Candied Pineapple Wedges Provides tropical flavor and moisture; use fresh pineapple if candied variety isn’t available.
8 oz Candied Red Cherries For sweetness and festive color; can use other dried fruits or omit for a less sweet cake.
8 oz Candied Green Cherries Adds visual appeal; omit or substitute with dried fruit for a different flavor profile.
1 cup Dried Apples, chopped Contributes natural sweetness and texture; substitute with other dried fruits like apricots.
1 cup Chopped Dates Provides natural sweetness and chew; replace with additional raisins if needed.
2 cups Raisins Essential for traditional flavor; can swap with sultanas for a different taste.

For the Batter

1 cup Chopped Pecans Adds crunch and nuttiness; walnuts or almonds can be used as substitutes.
1 cup Chopped Walnuts Enhances the cake’s texture; use pecans or omit if nut-free.
1/2 cup Dark Rum/Bourbon/Brandy Infuses richness and flavor; substitute with fruit juice or omit for a non-alcoholic version.
1 cup Butter, room temperature Provides moisture and richness; can use margarine for a dairy-free option.
1/2 cup White Sugar Sweetness and structure; replace with coconut sugar for a deeper flavor.
3/4 cup Light Brown Sugar, packed Adds caramel flavor; can substitute with dark brown sugar.
5 Eggs Binds ingredients and adds moisture; use flax eggs as a vegan substitute.
2 tbsp Unsulphured Molasses Adds rich flavor and moisture; dark corn syrup is a possible substitute.
1 tbsp Vanilla Extract Enhances the overall flavor; use almond extract for a different profile.
1 tbsp Ground Cinnamon Provides warmth and spice; replace with mixed spice or pumpkin spice if unavailable.
1 tsp Salt Balances sweetness.
1/2 tsp Baking Soda Helps the cake rise.
2 cups Cake Flour or All-Purpose Flour For structure; use gluten-free flour blend for a gluten-free version.

For Topping

1/2 cup Pecan Halves Decorative and flavorful; use any whole nuts for decoration.
1/2 cup Candied Cherry Pineapple Mix To beautify the top; omit if desired.

Equipment

Stand Mixer
18-cup square tube pan
Mixing Bowls

Method

Step-by-Step Instructions for Old Fashioned Dark Fruit Cake

In a large bowl, combine your selection of dried and candied fruits with 1/2 cup of dark rum. Toss the mixture until all the fruits are evenly coated. Cover the bowl and let it sit overnight or at least for 3 hours to allow the flavors to meld beautifully.
While the fruits are marinating, preheat your oven to 300°F (150°C). Prepare an 18-cup square tube pan by lining it with parchment paper and greasing it well with nonstick cooking spray or butter.
In the bowl of a stand mixer, cream together 1 cup of room temperature butter, 1/2 cup of white sugar, and 3/4 cup of light brown sugar. Blend these ingredients on medium speed until the mixture is light and fluffy—approximately 6 minutes.
One at a time, beat in 5 eggs into the butter-sugar mixture, mixing well after each addition. Follow this by adding 2 tablespoons of unsulphured molasses and 1 tablespoon of vanilla extract.
In a separate bowl, blend 2 cups of cake flour, 1 tablespoon of ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
Gently fold the marinated fruits and chopped nuts into the batter using a spatula, being careful not to overmix.
Transfer the fruit-laden batter into your prepared tube pan, using a spatula to smooth the top. For an added touch, scatter the remaining pecans and a mix of candied fruits on the surface.
Place the pan in your preheated oven and bake the Old Fashioned Dark Fruit Cake for 2¾ to 3 hours. Check for doneness by inserting a skewer; it should emerge clean when the cake is ready.
Once the cake is baked, remove it from the oven and let it cool in the pan for about 3 hours.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 10IUCalcium: 30mgIron: 1mg

Notes

Allow the cake to age for at least a week wrapped tightly in plastic wrap to enhance its flavors. Store in a cool, dry place wrapped in plastic or in an airtight container for up to 3 days.

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