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–+ servings
Black Fruit Cake
Black Fruit Cake is a rich, dark, and decadent holiday classic filled with a medley of dried fruits, nuts, and warm spices, soaked in brandy or fruit juice for maximum flavor. This cake is beloved for its dense, moist texture and aromatic balance of molasses, cinnamon, nutmeg, and cloves. Traditionally baked during the holiday season, it is often aged for several weeks to enhance flavor depth. Perfect for Christmas celebrations, festive gatherings, or gifting, this timeless dessert captures the essence of old-fashioned holiday baking.
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Prep Time 40 minutes
Cook Time 4 hours
Cooling and Aging Time 2 days
Total Time 2 days 4 hours 40 minutes
Course Dessert
Cuisine British
Servings 20
Calories 430 kcal

Ingredients
  

Base Batter

  • 3½ sticks unsalted butter (1¾ cups)
  • 2 cups sugar
  • 6 eggs
  • 1 tbsp baking soda
  • ½ cup dark molasses
  • 4 cups cake flour (sifted )
  • 2 tbsp ground cinnamon
  • 1 tbsp ground mace
  • 1 tbsp ground nutmeg
  • 1 tbsp ground cloves
  • ¾ cup brandy ( or grape juice)

Fruits & Nuts

  • 1 lb dates (pitted & chopped )
  • ½ lb crystallized ginger (chopped)
  • ½ lb lemon peel (chopped)
  • 1 lb seeded raisins (chopped)
  • 1 lb crystallized cherries (chopped)
  • ¾ lb crystallized pineapple (chopped)
  • ¼ lb citron (chopped)
  • 1 lb pecans (chopped, or English walnuts)

Instructions
 

Step 1: Prepare the Batter

  • Cream butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix baking soda with molasses until dissolved, then blend into the butter mixture.

Step 2: Combine Dry Ingredients

  • Sift 3 cups of flour with cinnamon, mace, nutmeg, and cloves.
  • Add the flour mixture alternately with the brandy (or lemon juice) into the batter.
  • Toss the chopped fruits and nuts with the remaining cup of flour, coating well to prevent sinking.
  • Gently fold the floured fruit mixture into the batter.

Step 3: Prepare for Baking

  • Line pans with wax paper and grease lightly.
  • Fill pans about ¾ full with batter and smooth tops.

Step 4: Bake the Cake

  • Place pans in a cold oven and turn the heat to 250°F (120°C).
  • Bake based on pan size:
  • Three loaf pans: 2½–3 hours
  • Two loaf pans: 3–3½ hours
  • One large pan: 4 hours
  • Test for doneness with a toothpick—it should come out mostly clean.

Step 5: Cool, Age, and Store

  • Remove from oven, take off wax paper, and allow to cool fully.
  • If desired, drizzle brandy or grapefruit juice over the warm cake for added moisture.
  • Wrap tightly in cloth or wax paper, then store in a tightly sealed tin or container.
  • Best if aged at least 1 week before serving.

Tips

  • Soak dried fruits in brandy, grape juice, or wine overnight for extra moistness.
  • Wrap cooled cakes in cheesecloth soaked with brandy for traditional “feeding” over several weeks.
  • Substitute walnuts for pecans or split the pound of nuts half and half.
  • Use grape juice instead of alcohol for an alcohol-free version.
  • Line pans with parchment as well as wax paper to help with removal.
  • Bake in smaller mini-loaf pans for gift giving; reduce baking time accordingly.
  • If the cake seems dry, follow the card and sprinkle with wine or grape juice while warm.
  • Age the cake at least a week, tightly wrapped, for best flavor development.
  • Add additional warm spices (cinnamon, mace, nutmeg, cloves) to taste.
  • Store in a tight tin as directed on the card for long keeping.

Nutrition

Calories: 430kcalCarbohydrates: 64gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 80mgSodium: 90mgPotassium: 380mgFiber: 3gSugar: 47gVitamin A: 420IUVitamin C: 2mgCalcium: 40mgIron: 2.5mg
Keyword brandy cake, Christmas fruitcake, dark fruitcake, festive dessert, heirloom baking, holiday cake, traditional fruit cake, vintage recipe
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