Quick Recipe Version (TL;DR)
Quick Ingredients
- 1,000 g mixed dried fruit (raisins, currants, dates, apricots, tart cherries, candied citrus peel)
- 1 cup (240 ml) dark rum, for soaking
- 1 cup (226 g) unsalted butter, room temp
- 1 cup (200 g) dark brown sugar, packed
- 1/3 cup (105 g) molasses
- 4 large eggs
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 tsp baking powder + 1/2 tsp baking soda + 1 tsp fine salt
- Spices: 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice
- 2 tbsp Dutch-process cocoa (optional, for deeper color); 1 tsp espresso powder (optional)
- Zest of 1 orange (2 tsp) + zest of 1 lemon (1 tsp); 2 tsp vanilla; 1/2 tsp almond extract (optional)
- 2 1/2 cups (300 g) toasted mixed nuts (pecans, walnuts, almonds), chopped
- 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) reserved soaking rum
- 3/4–1 1/2 cups (180–360 ml) brandy for brushing and aging
Do This
- 1. Soak 1,000 g dried fruit in 1 cup rum for 12–48 hours (or simmer 5 minutes, cool).
- 2. Heat oven to 300°F (150°C). Line two 9 x 5-inch loaf pans; grease. Toast nuts; chop.
- 3. Whisk flour, leaveners, salt, spices, and cocoa/espresso if using.
- 4. Cream butter + brown sugar; beat in molasses, zests, extracts, then eggs one at a time.
- 5. Toss soaked fruit with 2 tbsp of the flour mix. Add remaining dry mix to batter; stir in 1/4 cup reserved rum and orange juice; fold in fruit and nuts.
- 6. Divide into pans; bake 1 h 45 m to 2 h 10 m until 200°F (93°C) internal. Tent if browning.
- 7. Cool 20–30 m; brush with brandy. Wrap and age 2–8 weeks, feeding 1–2 tbsp brandy weekly.
Why You’ll Love This Recipe
- Deep, dark, and boozy: rum-plumped fruit, molasses, and warm spices create a luxurious, old-world flavor.
- Make-ahead magic: the cake improves for weeks as you brush it with brandy.
- Sliceable and sturdy: bakes into two loaves that cut cleanly with a moist, dense crumb.
- Flexible fruit and nut mix: use what you love and what’s in the pantry.
Grocery List
- Produce: 1 orange, 1 lemon
- Dairy: Unsalted butter, 4 large eggs
- Pantry: Mixed dried fruits (about 1 kg total), candied citrus peel, dark rum, brandy, all-purpose flour, dark brown sugar, molasses, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cloves, allspice, vanilla extract, almond extract (optional), Dutch-process cocoa (optional), instant espresso powder (optional), mixed nuts (pecans, walnuts, almonds), orange juice
Full Ingredients
Rum-Soaked Fruit
- Raisins (dark), 250 g
- Golden raisins, 150 g
- Currants, 100 g
- Chopped dates, 150 g
- Dried tart cherries or cranberries, 150 g
- Chopped dried apricots, 100 g
- Candied orange or lemon peel, diced, 100 g
- Dark rum, 1 cup (240 ml), plus more as needed to top up
Cake Batter & Spices
- Unsalted butter, 1 cup (226 g), room temperature
- Dark brown sugar, 1 cup (200 g), packed
- Molasses, 1/3 cup (105 g)
- Large eggs, 4
- Orange zest, 2 tsp (from 1 large orange)
- Lemon zest, 1 tsp (from 1 medium lemon)
- Pure vanilla extract, 2 tsp
- Almond extract, 1/2 tsp (optional)
- All-purpose flour, 2 1/2 cups (300 g)
- Baking powder, 1 1/2 tsp (6 g)
- Baking soda, 1/2 tsp (3 g)
- Fine sea salt, 1 tsp (6 g)
- Ground cinnamon, 2 tsp
- Ground ginger, 1 tsp
- Freshly grated nutmeg, 1/2 tsp
- Ground cloves, 1/4 tsp
- Ground allspice, 1/4 tsp
- Dutch-process cocoa powder, 2 tbsp (12 g, optional, for darker color)
- Instant espresso powder, 1 tsp (optional)
- Orange juice, 1/4 cup (60 ml)
- Reserved soaking rum, 1/4 cup (60 ml) — top up with fresh rum if needed
Toasted Nuts
- Pecans, chopped, 1 cup (120 g)
- Walnuts, chopped, 1 cup (120 g)
- Slivered almonds, 1/2 cup (60 g)
To Finish & Age
- Brandy, 3/4–1 1/2 cups (180–360 ml), for brushing and weekly feedings
- Neutral oil or butter, for greasing pans
- Parchment paper, for lining
Step-by-Step Instructions
Step 1: Soak the fruit in dark rum
Combine all dried fruit and candied peel (total 1,000 g) in a large nonreactive bowl. Pour in 1 cup (240 ml) dark rum and stir to coat. Cover and soak at room temperature for 12–48 hours, stirring once or twice. Quick method: bring fruit and rum to a gentle simmer for 5 minutes, remove from heat, cover, and cool 30–45 minutes. Drain and reserve at least 1/4 cup (60 ml) of the soaking liquid; top up with fresh rum if needed.
Step 2: Prep pans and toast the nuts
Heat the oven to 300°F (150°C) with a rack in the center. Grease two 9 x 5-inch loaf pans. Line each with a parchment sling that overhangs the long sides; grease the parchment, too. Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant, 5–8 minutes. Cool, then chop coarsely.
Step 3: Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, and cocoa/espresso if using. From this mixture, remove 2 tablespoons and toss it with the soaked fruit to lightly coat; this helps suspend the fruit in the batter.
Step 4: Cream butter, sugar, and molasses; add eggs and aromatics
In a large bowl (stand mixer fitted with the paddle works best), beat the butter and brown sugar on medium speed until fluffy, 2–3 minutes. Beat in the molasses until smooth. Add orange zest, lemon zest, vanilla, and almond extract (if using). Beat in the eggs one at a time, scraping down the bowl as needed.
Step 5: Make the batter and fold in fruit and nuts
Add the dry ingredients to the bowl and mix on low just until incorporated. Add the reserved 1/4 cup (60 ml) rum and the orange juice; mix briefly to form a thick, scoopable batter. Fold in the flour-dusted fruit and the toasted nuts until evenly distributed. Let the batter rest 10 minutes; it will thicken slightly as the fruit hydrates.
Step 6: Fill pans and bake low and slow
Divide the batter evenly between the prepared pans (the pans will be quite full). Smooth the tops and create a shallow trough down the center of each loaf to prevent doming. Bake at 300°F (150°C) for 1 hour 45 minutes to 2 hours 10 minutes, rotating the pans at the 1-hour mark. Tent loosely with foil if the tops are dark by 75–90 minutes. The cakes are done when a skewer comes out with just a few sticky crumbs and the internal temperature reaches 200°F (93°C).
Step 7: Brush with brandy while warm, then cool
Cool the loaves in their pans on a rack for 20–30 minutes. Poke holes all over with a skewer and brush each loaf with 1–2 tablespoons brandy. Carefully lift out, peel away the parchment, and cool completely. Brush again with 1 tablespoon brandy per loaf.
Step 8: Wrap, age, and “feed” for deep flavor
Wrap each loaf snugly in parchment, then in foil (or place in a lidded tin). Store in a cool, dark place (55–65°F / 13–18°C is ideal) for at least 2 weeks and up to 12 weeks. Once a week, unwrap, brush each loaf with 1–2 tablespoons brandy, rewrap, and return to storage. For very long aging (8–12 weeks), reduce feedings to every 10–14 days.
Pro Tips
- Weigh your dried fruit and nuts for best results—fruitcake is all about ratios.
- Line pans well. A parchment sling makes lifting heavy loaves out a breeze.
- Tossing fruit with a little of the flour mixture minimizes sinking in the baked loaves.
- Low and slow is key. If your oven runs hot, bake at 285–290°F (140–143°C) and extend time accordingly.
- For extra moisture in dry climates, place a small pan of hot water on the bottom oven rack.
Variations
- Bourbon or whisky: Swap the soaking rum and finishing brandy for bourbon or whisky for a warmer, caramel-forward profile.
- Tea-soaked (no alcohol): Soak fruit in 1 1/4 cups (300 ml) strong black tea with 2 tbsp orange marmalade; brush finished loaves with simple syrup instead of brandy.
- Mini loaves or muffins: Bake in five 5 x 3-inch mini loaf pans (45–60 minutes) or in muffin tins (28–35 minutes), checking early.
Storage & Make-Ahead
Properly wrapped, fruitcake improves for weeks. Store wrapped loaves at cool room temperature for up to 8 weeks, feeding with brandy as directed. For longer storage, refrigerate up to 3 months (bring to room temperature before serving) or freeze up to 6 months; wrap in parchment, then foil, then a freezer bag. Thaw overnight in the refrigerator, then to room temperature. To revive a drier loaf, brush with warm brandy or orange simple syrup before serving.
Nutrition (per serving)
Approximate for 1 slice (1/24 of recipe): 370 calories; 14 g fat (5 g saturated); 55 mg cholesterol; 180 mg sodium; 47 g carbohydrates; 3 g fiber; 32 g sugars; 5 g protein. Alcohol used for soaking/feeding not fully accounted for.
