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The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1700 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

Old English Fruitcake

By 154 Comments

Old English Fruitcake. 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.

Old English Fruitcake

Old English Fruitcake

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.

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

Old English Fruitcake ready for the oven.

Old English Fruitcake ready for the oven.

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.

Old English Fruitcake

Old English Fruitcake

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.

For other Holiday fruitcake ideas from Rock Recipes, click on the photo to follow the link below to our Best Christmas Cake Recipes.

Best Newfoundland 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.

Old English Fruitcake image with title text

Old English Fruitcake image with title text

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

Old English Fruitcake slice image with title text

Old English Fruitcake

You may also like our collection of our Favourite Newfoundland Christmas Cookies

 

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes

Originally published on November 7, 2007. Updated November 2017 to include Pin-able photos for Pinterest and to provide metric measurement conversions if preferred.

Old English Dark Fruit Cake
Yield: 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 currents (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

  1. 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.
  2. Bring to a gentle boil and very slowly simmer for 10 minutes.
  3. Remove from heat and allow to cool for 30-45 minutes.
  4. When cool stir in the beaten eggs.
  5. Sift together, flour, cocoa, baking powder, baking soda.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

40

Serving Size

g
Amount Per Serving Calories 231 Saturated Fat 2g Cholesterol 21mg Sodium 62mg Carbohydrates 40g Fiber 2g Sugar 24g Protein 2g
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.
© Barry C. Parsons
Cuisine: British Inspired / Category: Dessert Recipes

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Comments


    • I wanted to comment on this marvelous cake!!! I made it with raw apple juice instead of the coffee. I also used half of a lemon juice and zest. I used 1/2 cup coconut as well:) I love this cake because my mother was English and she made this cake every year for Christmas. She passed away last year and baking this cake made me feel closer to her:) my husband absolutely loves it, and that’s a score in my court:)
      Thanks so much for sharing this recipe! I will be making it every year! Our cleaners just left with a slice to go and wide eyes and a big smile! I love to share, and so did my Mom. This cake gives me something to share:) thank you again!
      One question, do you use fresh currents? I’m in Spain for six months and I bought fresh ones but wasn’t sure so I left them out! I would like to bake this cake again (because I love the fruits and nut benefits) and need to use my currants:)

      Molly

      Reply

      • So glad it was such a success. Dried currents are all I’ve ever used. Are fresh currents like small grapes? I would not want to aadd any more moisture than the recipe calls for or the cake might become a soggy mess.

        Reply

  2. How long can this cake be kept in a cool place before serving? I’m going to give this a whirl, it’s reminiscent of fruitcake that my nan used to make.

    Reply

    • My mother use to make these and it was always 3 or 4 months before Christmas .She would make two or three at a time. She would freeze them and you only got a piece of one at Christmas and when ever she felt like cutting into another one did you get another slice. They were excellent cakes worth waiting for. But you never touched them with out her consent,

      Reply


    • In truth, this cake will last for several years without being frozen. I bake 7 or 8 at a time (my kitchen has a restaurant stove with two cavernous ovens), wrap them in rum soaked muslin and store in cake tins in my unheated basement pantry. The reason for so many, is that when I’m at home I have armies of company and thus there is always something tasty to serve up with tea and coffee. When I say several years, I e kept them as long as 4 or 5. Our receipe is pretty much the same as Barry’s but my family uses dried figs instead of prune and I also add organic dried apricots from Costco. Organic apricots aren’t bright orange and initially it was a way of using them up. We also omit the chocolate (personally it is the only thing I really dislike) and skip all nuts including coconut. My mother claimed nuts suck the moisture out of the cake and become flabby. Last time I made these, I did add molasses for the first time and will again. And jam: strained blackberry or strawberry or black current.
      At the risk of rambling, I also make a version of this cake that uses only light coloured ingredients and bright coloured fruits with a lot of citron and pineapple, soaking it in apricot liqueur as a spring/Easterey confection. This year I’m going to diverse from tradition and use some coconut – like a pina colada with cherries and stuff. This cake gets bright coloured dried apricots, dried cranberries, golden raisins and some of the preserved oranges I made some years back to use up a glut I had purchased. We also add a cup of jam to our fruitcakes. For this one, it’s a jar of my apricot jam I make every year anyway.

      Reply


    • My grandmother used to make it during “haying” season on the homestead. Here in Nova Scotia, That would have been in June. In those days, (very early 1900’s) there were no refrigerators so they were kept in crocks in the cellar. The cakes contained rum, however, my maternal grandparents were strictly “temperance”. Hmmmm.

      Reply

  4. I took a giant leap of faith,and made this fruit cake for the Christmas season. As you know, fruit cakes are not cheap to make, and are somewhat labor-intensive. This cake was far superior to the one I have made for the past several years. It was moist, dense, and packed with lots of fruit. Everyone loved it.A big thank-you for the post.

    Reply

  5. This fruitcake looks just like the one my dad bakes every year. He can only bake one single thing, fruitcake, and he does it every Christmas without fail. It makes the whole house smell heavenly!

    Reply

  6. i am going to try to bake the oldenglish fruit cake. i am also new to baking. maby i should practice on something’s easier for some time first?

    Reply

  7. This recipe is very similar to the one i use. It keeps very well! I let it sit in rum soaked cheesecloth for about 4 weeks before eating. If the fruitcake is not eaten at Christmas time I freeze it.

    Reply

  9. I’ve been making this recipe since 2009. I use a an old funnel type aluminum cake pan 9.5″ diam. and bake it at 300 F Convection for 2 hours and it comes out perfect each time. Absolutely delicious and so fragrant all through our home…..puts you in the X-Mas spirit.

    Reply

  11. I’m baking this cake for christmas, and I wanted to know what dimensions is the cake pan that you usually bake this into. Please.

    Reply

  12. I baked it here in BRAZIL and it´s fabulous , the best English cake I have ever eaten, the whole house is with a wonderful smell … thank you for share it wiht us ….

    Reply

  14. I made this fruitcake yesterday and it is now in rum spa for Christmas., I can’t wait, as I already know it will be outstanding! Love you’re recipes Barry. All the best to you and yours…

    Reply

  15. i just try baking this beautiful cake, and its really delish. but i have to subs the molases with honey. do you use liquid molasses? just can find dry molasses here..

    Reply

  16. I can’t wait to make this, what method of pan preparation do you use. I’ve always wrapped in paper but now I see some just butter a cake pan or aluminum pan

    Reply

  17. This is my Father’s favorite at Christmas! My grandma used to make one just like this for him every year. I am planning to make this Fruitcake recipe this week so it can soak until Christmas.

    One question- could this be made in 1 or 2 bread pans? If so, how much would the baking time change?

    Thank you!

    Reply

          • Actually, it’s the end of January and I am making both my white and dark fruitcakes now for next Christmas. I will wrap them in muslin soaked with rum for the dark and apricot brandy for the white cakes and set them in stone crocks in the basement cold room until I want to use them.

          • My grandmother always made them at “haying time” which in Nova Scotia would be June. This is the time of year when I have time to devote to it and I am using my wood cook stove to bake them. It’s far too hot come June to even have the gas stove going 4 or 5 hours. I’m still using their old fruitcake pans which make very large cakes and take a long time to bake at about 250 or 275 F. And in the fall I’m busy making mincemeat etc., and later on, plum puddings.

  18. I have just taken this cake out of the oven, and it looks gorgeous!!!! Now I need to be patient and wait until Christmas Day to cut into it! Thank you so much for this recipe!

    Reply

    • I am overjoyed with how wonderful this cake is. The taste is fantastic, the moisture level is superb, and everyone who had a slice on Christmas Day was oohing and ahhing! This recipe is well and truly a keeper!!!!

      Reply


  19. Hi,

    Thanks for such a great recipe. The cake looks scrumptious. One question though, are the number of eggs correct? All other fruit cake recipes with the same amount of other ingredients ask for 5 eggs atleast.
    Baking a fruit cake for the first time so have no idea.

    Another question, in India we have a different version of the fruit cake which doesnt use molasses so wanted to understand how does molasses alter its taste and texture.

    Thanks once again,

    Ritu

    Reply


  20. I’m going to try making this for my father-in-law. He’s from England and LOVES fruitcake. I personally don’t really enjoy it, but maybe this will be the one that changes that! I’ve never attempted fruitcake before, but the recipe seems easy enough to follow; wish me luck!

    Reply

  21. I want to do this cake, but can we omit the toasted pecans and ground hazelnuts , for allergy reasons. Can I just add more dried fruits instead. Thank you in advance. Can’t wait to taste it. Looks delicious.

    Reply

  22. I want to make small cakes in tiny loaf pans. How long should they be cooked?
    Can I substitute different fruits as long as amounts match?

    Reply

      • This is the first time I’ve ever heard of anyone putting cocoa in a fruitcake. Mine is an old receipe (200-ish years anyway) so maybe they didn’t have access to chocolate at the time. In any event that is a non-starter for me as I dislike anything chocolate. Never put prunes in either. Just dates, seeded raisins and figs plus all the fruits. I omit any nuts too as I find them “flabby” in baked goods and they make cakes dryer. This is the first time I ever added molasses. Let’s see what it’s like next Christmas. I do like molasses. I bet prunes add a lot to the moisture of the cake but the dark cakes turn out very moist anyway.

        Reply


        • Cocoa was made more available to the less affluent thanks to new Dutch processing started in 1822. Before this time only the more wealthy could afford it. So, this recipe could have been made by the rich. This recipe could possibly even predate 1822. Cocoa has been around a long time.

          Reply


    • I would certainly not leave out the cocoa or coffee. Both can add a nice bottom note or contrast to the sweetness of the cake thereby enhancing the flavor immensely. I have used one or both in a couple of other recipes, some savory. You probably will not taste it all in the forefront of the flavors but they do make a difference overall.

      Reply

  24. Help – I am deeply fascinated by the looks of this cake, and I plan on making it as soon as possible (since Xmas is about 4 weeks away). One question though: Are the ounce measurements by volume or by weight? Huge difference. Thank you for clarifying.

    Reply


  25. I made this and it’s very good and moist. The coffee, cocoa, and molasses is such a nice combination. If I changed anything about the flavor, I would just like it a little sweeter. I did have one problem though. I’m sure I measured right, but this was such a thin batter, very liquid. Is this how it should be? I panicked and added another cup of flour. It was still thinner than any fruitcake batter I have ever seen. No harm seems done except the fruit mostly settled the bottom 2/3 of the cake. Most fruitcake recipes have so little thick batter, the fruit cannot settle. Did I do something wrong?

    Reply

    • You definitely went wrong somewhere. There is no way this batter should be thin. That’s never happened to me and I’ve made it for years. I’ve also never heard anyone say a fruitcake should be sweeter!! That is a new one! Hope you figure out the error. I’d be curious to know if you discover where you went wrong.

      Reply

  26. Thanks. I will try it again for sure nextra year. What I ended up with is a very dense moist cake with wonderful flavor, and about the consistency of a dense cake brownie I guess. So no loss here 🙂

    Reply


  27. Made this cake last christmas. Hadnt baked for many years. I added citrus peel and used a tube pan.It turned out great. Tasty, full of fruits and enjoyed over the holidays. Will be baking another this year

    Reply

  28. I’m making fruit cakes for the first time this year, and have a question. Do I put the cherries and pecan halves to decorate the top before or after baking?

    Reply

  30. How glad I am to find this recipe. Since I cannot find Mom’s recipe, this will be perfect. One question…how will it turn out with some brandy or rum? Can I soak the fruit in the liquer before baking and add some to soak in afterwards or will the cake become soggy? Thanks for the recipe.

    Reply


  31. I am making this now and having a blast ! I feel like
    Mrs. Patmore ! It smells fantastic. My husband loves fruitcake and he is so excited to try this one !

    Reply


    • HAHA! That thought went through my mind as well – Ms. Patmore! I’m so excited about this cake. I’m making it and taking it with me on the airplane to visit family…CHEERS to a lovely and beautiful cake. I can’t wait to taste it. (A lick of the spatula told me it tastes amazing.)

      Reply

  32. So looking forward to making this fruitcake. Looks very much like the ones my grandmother used to make every Christmas. The comments i’ve read give me confidence that the cake will be delicious!

    Reply

  33. My husband loves fruit cake but is a recovering alcoholic, is there something I can use in place of the rum? I so want to make this as it sounds like what I grew up to love.

    Reply

  34. This recipe looks great! I was just curious as to how many ml there are in a cup. Where I live a cup is 250ml but I believe that can vary in different countries.

    Reply


  35. Hi,
    I would love to bake this cake and I have one question? I have 2 young kids and was wondering if the Rum soak is not advisable. I have baked other fruit cakes before where the rum or whisky is added before its baked and it is supposed to have killed the alcohol content when its cooked.
    thanks and the cake looks great!

    Reply

  36. Hi. I have been making fruit cakes for years for friends although I don’t eat them I like making them. I used another recipe but couldn’t find the recipe. I searched the internet and found yours which has similar ingredients. I did double the recipe. One is in the oven now. Smells great. Tell me, have I left it too late as Christmas is only a week away? Well less.

    Reply

  38. Barry, this was so good! Hubby made 11 small loaves. I did post a picture when they came out of the oven. Getting rave reviews on them, what a great recipe. We cut to sample about 2 days after baking and that is way too soon. Will make earlier next year so they can age a bit. Thank you for sharing such wonderful recipes with us! Happy New Year to you and yours.

    Reply


  40. This is just simply the most delicious fruit cake. I am making another one today. Flavour, taste and texture superb! Thanks for the recipe!
    Wait a month for flavours to develop??? Not sure if we can wait!!!!

    Reply

  41. I made this cake last night. I’m going to use honey next time instead of molasses. Also the edges came out burnt. How can I keep this from happening next time?

    Reply

    • I’ve made this for many years and I’ve never had an issue with burning edges.Try a lower heat, your oven temp may be off. An aluminum foil collar is useful too if you have a fast oven.

      Reply

    • Just a thought but I find honey tends to take over the taste of baked goods. On the other hand, honey is great for preserving and keeping things moist. How about posting your thoughts on your finished product. Hmmmm…… something to think about.

      Reply

  42. I’m looking forward to making this cake shortly. What sort of container do people store it in for long-term keeping? How often should I resoak the muslin?

    Reply

  43. Hi, if I were to soak the dried fruits in rum prior to baking this cake, is there anything that need to change in the recipe? Thanks.

    Reply


      • HI, I have gone ahead and bake a simplified version with only dark rum-soaked raisins and cranberries to just see how the texture turned out. I have followed exactly the steps in your recipe. I have rave reviews from my families and friends. I must say the cake tasted really good.

        I noticed that you didn’t soak the dried fruits in rum but boiled them in melted butter and sugar in Step 1 to 3. I threw the dark rum soaked raisins and cranberries and I’m not sure if this has an effect on the cake. Its extremely moist and the crumbs just fall out whenever I cut the cake or trying to hold a piece with my fingers. I would like to know if the purpose of boiling the dried fruits is to accelerate the plumping up of the dried fruits. If this is so, I shall not add those dark rum soaked dried fruits in this step.

        I will making the actual batch of fruitcake next weekend and till now I’m trying to figure out if I should add an additional 1/3 cup of flour to make it hard enough to hold together.

        Thanks.

        Reply

  44. Hey Barry! Can I leave out the alcohol altogether and still expect it to keep till Christmas without freezing It?

    Reply


  46. Got an email today announcing a new post wherein someone wanted to know about deleting all the alcohol. As an ingredient, you can substitute fruit juice but beware of soaking the baked cake in cheesecloth moistened with anything other than spirits of one type or another. Most everything else can become support the growth of mould. I have been baking numerous fruitcakes each year since I was a teenager (more than 55 years, that would be) so I’ve had a bit of experience. Also, if you don’t include rum, whiskey, or the
    Like in the cakes ingredients, it will alter its shelf life significantly so don’t make it too far ahead. The spirits work to preserve the cakes. I’ve been able to keep cakes literally for years simply wrapped in cloth soaked with liquor and kept in a cool spot inside a tin.

    Reply

  47. Thanks for sharing this cake recipe. Read your comments so just checking. The “oz” measurement is for weight not for fluids is it not?

    So 6 oz is 175 grams (0.175 kilograms) and 8 oz is 230 grams (0.230 kilograms).
    If if was for fluids the 6 oz would be 0.360 liters (3,6 deciliters) and 8 oz 0.260 liters (2.6 decilters).

    Thank you & best regards from NorternEurope, Finland –
    5th of November 2017

    Reply

  48. I made this recipe a couple of years ago. My first attempt at making Fruit Cake. It was a huge hit and now I make it every year. First time a recipe turned out exactly as shown in the recipe picture. Time consuming with the chopping but oh so yummy! Hubby loves to douse it with the rum. When we moved it was the first thing he brought into our new home. Also approved by a dear Nfld friend who loves it. Must get making some more for this year!

    Reply

  49. Hello! Preparing fruitcake here in Montréal and I came across the beautiful cake. I’m not a fan of nuts in my fruitcake (no allergies, just for texture reasons. If I leave out the pecans and keep the ground almonds, would you substitute the pecans with something else, or do you think it will be just fine as is? I’m weary fo taking 225 grams (pecans) out without substituting, but then again, there are already lots of fruit. Thank you in advance!

    Reply

  50. Love this recipe! Made a few fruit changes for our tastes. Dried apricots, figs, dried cranberries, and dried cherries. Also, added some candied pineapple. I made sure the ounces were equivalent to the total in the recipe. It came out wonderfully! Also, soaked it in amaretto instead of rum. Gave it a pleasantly milder alcohol flavor. Everyone loved this cake! Even the few sad souls in the family who don’t care for fruitcake…(can you imagine)…liked it!

    Reply


  51. This is a lovely sounding recipe which I will be making in the next couple of days. Won’t be removing anything from this already wonderful recipe – maybe add some dark chocolate!! Thankyou for the metric option. I know it will be a good flavour. MERRY CHRISTMAS to you and yours.

    Reply


    • I made this Christmas Cake in several different sized pans, numbering in all 5. I fed it well with alcohol!
      3 I have given as presents, 1 as a taster and 1 for us.
      It is an amazing flavour and I just wanted to keep eating it – but one has to show restraint. There is a lot of eating to be done over the next few days!!!

      I will be making this cake many times in the future, so flavourful and moist, and so easy to make.
      Thank goodness you posted it along with other Cakes just recently which I intend to try as well.

      MERRY CHRISTMAS

      Reply

  53. Hi Barry just finished wrapping the cake in the plastic wrap would I put it in the bottom of the refrigerator? House smells heavenly. Thank you for the recipe. I enjoyed reading all the comments and replies as well.

    Reply

  55. Hi Barry I’m taking my first shot at fruitcake and of course I have a question …i have never liked fruitcake until I had a taste last year and it was yummy…anyway I just zested an orange and tasted it and realized I seriously dislike the orange flavor .do ,I believe it may be the reason I disliked the cake …I have read all the posts on here and I know you have never substituded any of the ingrediants but I’m wondering if you think it would be ok to just leave out the zest and maybe just add some juice …the cake looks wonderful I even went to the liquor store …lol…thanks hope you guys have a great Christmas

    Reply


  56. I made this last year and it turned out great. I have it in the oven again now, and will make another batch later today or tomorrow. I get three small loaves from one recipe, and give them as gifts. Thanks for the recipe and clear measurements and instructions.

    Reply


  57. making this now thank you for recipe , do you have a light fruitcake recipe thats just as good thank you very much

    Reply


  58. I made fruit cake for the first time two years ago for Christmas using this recipe and it was delicious! This is my go-to site for all of my Christmas cookies every year. It has never steered me wrong!

    Reply


  59. What is the best way to get a nice, clean slice of this cake? A sawing motion with a serrated knife? Straight down with a straight blade? Some other technique? I made this cake a few weeks ago and, just last week, sliced into it for a taste. It was fantastic but it fell apart when I cut into it. Was it my cutting or did I do something wrong in the baking (I split the batter into three small loaves and had to guess at the bake time)?

    Reply


  61. Just made this for the first time, today. It turned out BEAUTIFULLY. I substituted flax egg for real egg (allergies), and it has still turned out perfectly. Thanks for sharing such a great recipe!!

    Reply

  62. Best fruitcake ever! Made it 2 weeks ago and i have couple of slices left.I follow the recipe and came out delicious.House smelled amazing! Today i will make another one for our Christmas party.
    Thank you for this recipe!

    Reply


  64. We made 4 cakes in bread loaf pans – extra nuts and candied fruit – turned out wonderful! Then, as an alcohol substitute, a glaze of crab-apple jelly, apple juice, touch of vanilla, almond and orange extract . Brushed it on all sides.
    Everyone here loved it – We will be giving the cake for presents. The monk from Saskatchewan, who always said he didn’t like fruit cake, is now a fan because of this cake.

    Reply

  65. Hi Barry ..just wanted to let you know friends and family said on a scale of 1 to 10 this cake is a 12 ,I told them about your cookbooks …thanks for freely sharing this one tho, the world needs it …Hope your 2018 is awesome …Esther

    Reply


  66. Sorry I did not see where to add the spice so it will so with the dry ingredients.
    I am so excited about this recipe even though it is after Christmas. My previous fruit cakes have been a hit with the neighbors but I am ready for this now.
    I have some true black currants but no prunes or dates so I will improvise. I love the use of cocoa which was often used by the more affluent before 1822 when the Dutch production made it less costly and more easily available. So I am sure this is in keeping with an original recipe from Britain.

    Reply


  67. I followed the recipe exactly except to add Italian orange peel in a liquor,not too much liquid. It was perfect. An old British friend who survived the bombing of London thinks it is astounding. There is not much left at this point so I may have to do another.

    Reply


  68. This is so delicious! I made it for the first time this past Christmas and it was a hit! We enjoyed it so much, I’ve made another one. Who says you can’t enjoy good fruitcake all year long!? Thank you!!

    Reply

  69. Hi Barry,
    I am about to start the Christmas baking. Ordinarily, I’d have it done by now, but this is my first year in the new house in Tampa, FL. My challenge is going to be opening up space in the refrigerator to store the cakes as they age. I have a set of small loaf pans and I will make many loaves to send with the Christmas cookies to family and friends.
    My usual recipe has gone missing in action thanks to the move and lots of boxes that still sit in storage. I went looking on the internet and found your recipe. It looks somewhat like the one I’ve used in previous years. Thank you for having this on your page. I look forward to trying it.

    If you are interested, I’ll be glad to share my lemon bread recipe with you. Just let me know. It’s also great for the holiday season. Slice those loaves and butter with sweet butter. Serve with wassail and you have one of my favorite Christmas memories.

    Reply

  70. I made this cake a week ago. Just had a taste and it is unbelievably moist. Made it in two loaf pans.
    I am not a big fan of molasses and find the molasses taste overwhelming in this cake. Would like to cut the molasses down to 1/3 cup or so if I made it again. I also like to find pieces of date in my cake so would not be boiling the dates as the recipe calls for.
    I think if I made these changes I would really like the cake. As another reader mentioned, I don’t find the cake overly sweet as some fruit cakes are but I don’t mind that.
    So just wondering what I could sub for the molasses if I don’t use the 3/4 cup called for in the recipe.

    Reply


  71. So glad I found this site. My aunt was German/Irish and her husband was German. She made her fruitcakes in July. It was my memory that she kept her cheese cloth covered cakes soaked with brandy. But I’ve found no other posted recipes calling for brandy so I’m wondering if my memory is playing games with me. They were very black by Christmastime and utterly delicious. They, also, were made from “real fruit”! Preserve me from candied fruit!! Yuk.

    Reply


  72. Hi Barry

    Season’s greetings.

    I plan to bake this cake. I have a few queries,wii be glad if you can suggest.

    I want to omit the prunes and dates quantity. People here dodnt enjoy over load of fruits. So by omitting this how much should I increase the quantity of the flour or should I increase the quantity of the ground almonds/hazelnut?

    I understand the measurements you gave for 40 portions which means the cake weighs around 7 to 8 pounds.

    Cheers

    Reply


  73. Barry I made this last weekend – thanks for the excellent recipe! Exactly like my mom used to make (and keep well hidden) every year. I will be sharing with the family over the coming holidays.

    I laughed reading these comments. “Can I make it with no fruit or nuts or flour or sugar?” You are a patient man!

    Reply


  74. Made this fruitcake and it is amazing. I have never made a fruitcake and to be completely honest have never cared for it. Well for Christmas my family decided to have a fruitcake competition. My Grandmother normally makes fruitcakes every year, but this year she has been in the nursing home and well she is going to be the judge of the competition. After following each step and seeing exactly how its made, i now have a new found respect for fruitcake and cant wait to cut into it. Based off the smell and look alone its going to be amazing. Thanks for the recipe.

    Reply


    • Update, it turned out amazing and the flavor is pretty aeesome. I have had more than one person ask for me to make them one. Again thanks for the recipe.

      Reply

  76. Found this recipe last Christmas. Loved it. I made three more this year to share. Can not give any negatives, all pluses. Thanks for this cake.

    Reply

  77. I craved dark fruitcake this year and was delighted to spot this recipe which seemed to be just what I was looking for. I went to our local bulk food store, a small one-person business. Because the business is small, the food in bins is always extremely fresh. I bagged raisins and pecans then debated about citrus peel and glace cherries. The owner and I talked about using something else and she pointed out a nearby small bin containing a dried fruit mix. The mix was made up of prunes, dried peaches, dried apricots and dried pears. It was so fresh. I decided to substitute that mix for the citrus peel and cherries. I had also apples I had dehydrated in our dehydrator so I put some of those in as well. Another debate ensued in my head about the coffee and cocoa but I added them both. I’m so glad I did. The cake is better than any I’ve had in years. It’s exactly what I wanted. Thank you so much for such a great recipe!

    Reply

  78. Your cake looks absolutely delicious and I am trying it this weekend. I usually soak my dried fruits in brandy first but I note in you recipe there is no mention of alcohol. Plus the fruits are boiled in the butter molasses and the orange juice. I like adding brandy so can I substitute the orange juice with brandy? Or do I just soak the fruits in brandy first and then follow with the boiling and subsequent steps set out in the recipe?.

    Your views will be most helpful. Thank you for sharing your recipe on this blog.

    Anne

    Reply

  79. For what it’s worth, I do both. In Barbados many years ago, I learned that it is the custom there to soak the fruit for a year. In other words, acquire the fruit this year for use next year. Oh! By the way; they use dark island rum, of course. Seems to work just fine. And I also pour more rum over the cake and wrap it in rum soaked cheese cloth before storing it in a cake tin in my downstairs pantry where it stays pretty cool even in summer. Using this method, I can make six or seven cakes and they’ve been known to age up to five years with no problem. Of course, I do open the tins and spray the cakes with rum occasionally. Rum for dark fruit cakes and apricot brandy, Grand Marnier or some other fruity flavoured liquour for light cakes.

    Reply

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