Name: Old English Dark Fruit Cake
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 40
Cuisine: British Inspired
Ingredients: 1 1/4 cups chopped dried prunes (6 oz), chopped; 1 1/4 cups chopped dates (6 oz), chopped; 1 1/2 cups dark raisins (8 oz); 1 1/4 cups golden raisins (6 oz); 1 1/4 cups currants (6 oz); ¾ cup butter; 1 cup dark brown sugar; ¾ cup molasses; ½ cup coffee liqueur, or ½ cup strong black coffee; Zest and juice of 2 oranges; 1 cup chopped glace cherries; 1 cup candied citrus peel; 1 1/2 cups toasted pecans (7 oz), roughly chopped; 2 tsp allspice; 2 tsp cinnamon; 2 tsp powdered ginger; 1 tsp cloves; 2 tsp nutmeg; 3 tbsp cocoa; 3 eggs; 1 1/3 cups all purpose flour; ½ cup ground hazelnuts or almonds; ½ tsp baking powder; ½ tsp baking soda

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Old English Fruitcake. NEW VIDEO! Dark and moist with plenty of spices and packed with plenty of sweet glacé fruit. It’s been a Christmas tradition in my family for decades.

Close up square cropped picture of uncut cake for featured photo

Old English Fruitcake

Originally published on November 7, 2007. Updated to provide new featured photos and a new video!

It’s still weeks away, I know, but I’ve got a head start on a dark old English fruitcake for Spouse. It’s a real old English style, dense, dark fruitcake.

Old English Fruitcake baked in a loaf pan

Old English Fruitcake. The recipe will make 2 loaf sized cakes if you like.

Old English Fruitcake, 2017 photo.

I think this one weighs in at between 7 and 8 pounds. It’s her absolute favourite. Tomorrow she goes to the rum spa for a soak and a wrap. The cake, that is, not Spouse!

Ground almonds in a clear glass measuring cup

Ground almonds, pecans or walnuts are easily substituted.

Pecan pieces in a clear glass measuring cup

I like to toast the nuts and keep them in chunks to add to the batter.

Inspired by my Newfoundland upbringing, this dark English fruitcake with roots in the UK is one of my favourite things to look forward to at Christmas. This is a large cake meant to be served in small pieces.

Fruit mixture after it has been boiled

Finished batter for the Old Englishg Fruitcake oin a large stainless steel bowl

Finished batter for the Old English Fruitcake in a large stainless steel bowl

Overhead photo of the fruitcake in a spring form pan ready for the oven

All ready for the oven.

Overhead shot of a loaf sized old english fruitcake ready for the oven

Make it as 2 loaf cakes and decorate the top to your own liking.

overhead photo of Old English Fruitcake on a white plate

A very festive looking Christmas centrepiece.

There are easily 40 portions or more which means there’s plenty to share with friends and family whenever they pop by during the Holidays.

Need more Christmas dessert ideas?

Click on the photo to follow the link below to our Best Christmas Cake Recipes.

Like this Old English Fruitcake recipe?

You can find plenty of other ideas in our Christmas Recipes Category and be sure to browse over 200 cookies for Christmas baking in on our Cookie Pages.

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Old English Fruitcake

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Old English fruitcake overhead photo of baked loaf cake on a rectangular white platter with title text added for Pinterest.

40 This is a large cake meant to be served in small pieces. There are easily 40 portions or more.

Old English Dark Fruit Cake

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours 45 minutes

Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.

Ingredients

1 1/4 cups chopped dried prunes (6 oz), chopped
1 1/4 cups chopped dates (6 oz), chopped
1 1/2 cups dark raisins (8 oz)
1 1/4 cups golden raisins (6 oz)
1 1/4 cups currants (6 oz)
¾ cup butter
1 cup dark brown sugar
¾ cup molasses
½ cup coffee liqueur, or ½ cup strong black coffee
Zest and juice of 2 oranges
1 cup chopped glace cherries
1 cup candied citrus peel
1 1/2 cups toasted pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1 tsp cloves
2 tsp nutmeg
3 tbsp cocoa
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or almonds
½ tsp baking powder
½ tsp baking soda

Instructions

In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, currents, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
Bring to a gentle boil and very slowly simmer for 10 minutes.
Remove from heat and allow to cool for 30-45 minutes.
When cool stir in the beaten eggs.
Sift together, flour, cocoa, baking powder, baking soda.
Add the ground nuts and fold through the boiled mixture. Fold in cherries, citrus peel and pecans. Pour into prepared baking pan. You can decorate the top with additional pecan halves, cherries etc., if you like.
Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

Serving Size

g
Amount Per Serving Calories 231Saturated Fat 2gCholesterol 21mgSodium 62mgCarbohydrates 40gFiber 2gSugar 24gProtein 2g

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Janet

Tuesday 16th of September 2025

Hi Barry, Just wanted to check one thing. In step 5 it says to sift the dry ingredients together. Are the ground nuts added to the dry ingredients and then folded into the boiled mixture? Thank you

Barry C. Parsons

That's what I do.

Rachel McCallum

Thursday 17th of July 2025

Do you have a recommended internal temperature? I find visually checking isn’t always accurate nor is the toothpick method.

Afraid not.

Guy

Tuesday 21st of January 2025

This is an amazing recipe! I’ve been following it for a number of years now but using two longer loaf pans rather than one round. The cakes taste just like my late mother’s. Sweet memories for our family each Christmas! Question: I have a good friend who has celiac, can you make this cake with gluten free 1:1 flour without impacting the end result and taste?

People tell methey have done this successfully.

Sarah Shepherd

Tuesday 10th of December 2024

I think this is my fourth year making this fruitcake and I love it! However, I didn’t have cheese cloth this year. Is it really necessary? Why?

Just helps with even absorption.

David Carr

Wednesday 16th of October 2024

After successfully completing my first Victorian Christmas pudding last year I have decided to give a traditional fruitcake a go this Christmas. One question; should I soak the raisins, currants, prunes and candied peel and in alcohol (brandy) for a while before starting the cake? I was thinking for a couple of days to a week? I can hardly wait to get started.

Thursday 17th of October 2024

@Barry C. Parsons, I decided not to put any alcohol in the fruit before cake assembly. I put it together according to the recipe, and the consistency was like that of the Christmas pudding I made last year. I have just removed it from the oven and it looks GORGEOUS! I'd love to send you a picture. Is there any way to do that. Also, if I opt for the simple glaze, how long before serving would you apply it?

@Barry C. Parsons,

Candee

@David Carr, I also think it would be a personal preference. The whole cake is soaked in alcohol for at least 4 Weeks or more. I have been making this cake for many years& we find the soaking of the entire cake enough for our tastes. Enjoy it however you decide to go!!

Some do it for a week or more. That is an option I sometimes use.