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My Island Bistro Kitchen's Dark Fruitcake

Dark Fruitcake

Tips and a recipe for making a delicious and traditional dark fruitcake flavored with rum and packed full of fruit. This cake is nut free.
Course Dessert
Cuisine American
My Island Bistro Kitchen My Island Bistro Kitchen


  • 7 oz seeded raisins i.e., Lexia
  • 7 oz golden raisins
  • 7 oz cup sultana raisins
  • 3 oz dates chopped
  • 2 oz currants
  • 9 oz mixed glazed fruit
  • 4 oz red glazed cherries
  • 4 oz green glazed cherries
  • 3 oz citron
  • 2 oz mixed peel
  • cup rum
  • ½ cup flour
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp soda
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp allspice
  • ½ tsp mace
  • ½ tsp nutmeg
  • ½ lb butter
  • ¼ cup white sugar
  • cups brown sugar
  • 4 extra large eggs
  • 1 tsp vanilla
  • 1 tsp almond flavouring
  • tbsp molasses
  • ½ cup strawberry jam


  1. Measure fruit and transfer to a large bowl. Mix well. Pour ⅔ cup of rum over fruit. Stir to coat. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally.
  2. Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan, bottom and sides, with brown paper or parchment paper. Lightly spray the paper.
  3. Position oven rack in lower third of oven and preheat oven to 275°F.

  4. Sift together the dry ingredients. Set aside.
  5. Using the paddle attachment on the stand mixer, cream the butter until light and fluffy. Add the white sugar. Beat. Add the brown sugar and beat well, scraping the sides of the bowl with a spatula to ensure sugar is all incorporated.
  6. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond flavouring followed by the molasses. Mix thoroughly. Mix in the strawberry jam.
  7. Add the dry ingredients and mix until combined into batter. Transfer batter to very large bowl.
  8. Sprinkle remaining ½ cup of flour over the macerated fruit and toss ingredients lightly and quickly. Add the floured fruit to the batter and mix thoroughly. Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan. Add a few cherries as decorations to the top of the cake, if desired.
  9. Place a small pan of water on the lower shelf in the oven. Place cake in the center of the oven rack (that has been positioned in the lower third of the oven) and bake fruitcake for about 5¾ hours or until cake is firm to the touch and cake tester inserted in center of cake comes out clean. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan and letting rest on cooling rack.

  10. Let cake cool completely before brushing with rum and wrapping in cheesecloth, followed by plastic wrap and tin foil, then storing in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with rum once a week. Let cake “age” for at least 3-4 weeks before cutting and serving.

Recipe Notes

Yield: 1 - 6 lb cake

NOTE:  Be sure to read the entire posting that accompanies this recipe for tips on how to make the perfect fruit cake.