Old Fashioned Dark Fruit Cake

165 mins
Serves 1
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Directions

  1. 1In the largest bowl you have, combine fruit, nuts, and 1/2 cup rum.
  2. 2In the largest bowl you have, combine fruit, nuts, and 1/2 cup rum.
  3. 3In the largest bowl you have, combine fruit, nuts, and 1/2 cup rum.
  4. 4Toss together to make sure everything is coated and let sit overnight or at least 3 hours.
  5. 5Toss together to make sure everything is coated and let sit overnight or at least 3 hours.
  6. 6Toss together to make sure everything is coated and let sit overnight or at least 3 hours.
  7. 7Preheat oven to 300°F.
  8. 8Preheat oven to 300°F.
  9. 9Preheat oven to 300°F.
  10. 10Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
  11. 11Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
  12. 12Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
  13. 13In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
  14. 14In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
  15. 15In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
  16. 16Beat in eggs one at a time.
  17. 17Beat in eggs one at a time.
  18. 18Beat in eggs one at a time.
  19. 19Beat in molasses, vanilla extract, cinnamon, salt, and baking soda.
  20. 20Beat in molasses, vanilla extract, cinnamon, salt, and baking soda.
  21. 21Beat in molasses, vanilla extract, cinnamon, salt, and baking soda.
  22. 22Beat in flour until it just disappears.
  23. 23Beat in flour until it just disappears.
  24. 24Beat in flour until it just disappears.
  25. 25Scrape bottom and sides of bowl and beat for 10 seconds.
  26. 26Scrape bottom and sides of bowl and beat for 10 seconds.
  27. 27Scrape bottom and sides of bowl and beat for 10 seconds.
  28. 28Fold in the cake batter into the fruit and nuts until fully combined.
  29. 29Fold in the cake batter into the fruit and nuts until fully combined.
  30. 30Fold in the cake batter into the fruit and nuts until fully combined.
  31. 31Scoop batter to prepared pan but don’t scrape the batter from the bowl just yet.
  32. 32Scoop batter to prepared pan but don’t scrape the batter from the bowl just yet.
  33. 33Scoop batter to prepared pan but don’t scrape the batter from the bowl just yet.
  34. 34Push down and smooth top of cake batter with a spatula.
  35. 35Push down and smooth top of cake batter with a spatula.
  36. 36Push down and smooth top of cake batter with a spatula.
  37. 37Add pecan halves and candied cherry pineapple mix to your bowl with remaining batter and scrape and mix together.
  38. 38Add pecan halves and candied cherry pineapple mix to your bowl with remaining batter and scrape and mix together.
  39. 39Add pecan halves and candied cherry pineapple mix to your bowl with remaining batter and scrape and mix together.
  40. 40Top with lightly battered fruit and nut mix, pushing down gently into the batter.
  41. 41Top with lightly battered fruit and nut mix, pushing down gently into the batter.
  42. 42Top with lightly battered fruit and nut mix, pushing down gently into the batter.
  43. 43Bake for 2 3/4 to 3 hours or until a skewer inserted into the middle comes out clean.
  44. 44Bake for 2 3/4 to 3 hours or until a skewer inserted into the middle comes out clean.
  45. 45Bake for 2 3/4 to 3 hours or until a skewer inserted into the middle comes out clean.
  46. 46Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
  47. 47Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
  48. 48Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
  49. 49Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
  50. 50Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
  51. 51Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
  52. 52Lift or turn the cake out onto a serving plate.
  53. 53Lift or turn the cake out onto a serving plate.
  54. 54Lift or turn the cake out onto a serving plate.

Ingredients

  • 1 cup fruit cake mix or your favorite dried or candied fruit
  • 1 cup fruit cake mix or your favorite dried or candied fruit
  • 1 cup fruit cake mix or your favorite dried or candied fruit
  • 1 lb candied pineapple wedges
  • 1 lb candied pineapple wedges
  • 1 lb candied pineapple wedges
  • 8 oz candied red cherries
  • 8 oz candied red cherries
  • 8 oz candied red cherries
  • 8 oz candied green cherries
  • 8 oz candied green cherries
  • 8 oz candied green cherries
  • 1 cup chopped dried apples, packed
  • 1 cup chopped dried apples, packed
  • 1 cup chopped dried apples, packed
  • 1 cup chopped dates
  • 1 cup chopped dates
  • 1 cup chopped dates
  • 2 cups raisins
  • 2 cups raisins
  • 2 cups raisins
  • 1 cup pecans, chopped
  • 1 cup pecans, chopped
  • 1 cup pecans, chopped
  • 1 cup walnuts, chopped
  • 1 cup walnuts, chopped
  • 1 cup walnuts, chopped
  • 0.5 cup dark rum, bourbon, or brandy
  • 0.5 cup dark rum, bourbon, or brandy
  • 0.5 cup dark rum, bourbon, or brandy
  • 2 sticks butter, room temperature
  • 2 sticks butter, room temperature
  • 2 sticks butter, room temperature
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.75 cup packed light brown sugar
  • 0.75 cup packed light brown sugar
  • 0.75 cup packed light brown sugar
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 2 cups cake flour or White Lily All Purpose Flour
  • 2 cups cake flour or White Lily All Purpose Flour
  • 2 cups cake flour or White Lily All Purpose Flour
  • 0.5 cup pecan halves, for top
  • 0.5 cup pecan halves, for top
  • 0.5 cup pecan halves, for top
  • 0.5 cup candied cherry pineapple mix, for top
  • 0.5 cup candied cherry pineapple mix, for top
  • 0.5 cup candied cherry pineapple mix, for top

Equipment

largest bowlovenOld Country Kitchenware square tube panparchment paperstand mixer with paddle attachmentspatulaskewermetal canserving plate

Tips

  • Let the fruit and nut mixture sit overnight or at least 3 hours after coating with rum.
  • Cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
  • Beat in eggs one at a time.
  • Beat in flour until it just disappears, then scrape the bowl and beat for 10 seconds.
  • Push down and smooth the top of the cake batter with a spatula before adding the final topping.
  • Gently push the lightly battered fruit and nut mix into the batter on top.
  • Bake until a skewer inserted into the middle comes out clean.
  • Cool the cake for 3 hours or until the center tube piece is no longer warm to the touch before unmolding.