# Old Fashioned Dark Fruit Cake

A classic dark fruit cake with a mix of dried and candied fruits, nuts, and a hint of rum or brandy, baked to perfection.

- Total time: 165 min
- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. In the largest bowl you have, combine fruit, nuts, and 1/2 cup rum.
2. Toss together to make sure everything is coated and let sit overnight or at least 3 hours.
3. Preheat oven to 300°F.
4. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
5. In 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).
6. Beat in eggs one at a time.
7. Beat in molasses, vanilla extract, cinnamon, salt, and baking soda.
8. Beat in flour until it just disappears.
9. Scrape bottom and sides of bowl and beat for 10 seconds.
10. Fold in the cake batter into the fruit and nuts until fully combined.
11. Scoop batter to prepared pan but don’t scrape the batter from the bowl just yet.
12. Push down and smooth top of cake batter with a spatula.
13. Add pecan halves and candied cherry pineapple mix to your bowl with remaining batter and scrape and mix together.
14. Top with lightly battered fruit and nut mix, pushing down gently into the batter.
15. Bake for 2 3/4 to 3 hours or until a skewer inserted into the middle comes out clean.
16. Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
17. Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
18. Lift or turn the cake out onto a serving plate.

## Equipment

- largest bowl
- oven
- Old Country Kitchenware square tube pan
- parchment paper
- stand mixer with paddle attachment
- spatula
- skewer
- metal can
- serving 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.

## Source

- Original video: https://www.facebook.com/share/r/1AjTYWV7ZV/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/1528ac28-50f5-47ac-83e2-e3d3ac456454
- Extracted: 2026-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt