Old Fashioned Dark Fruit Cake Recipe: A Canadian Holiday Classic

If you’ve ever spent a winter in Newfoundland, chances are you’ve had the pleasure of tasting a rich, spiced slice of dark fruit cake. This traditional recipe is more than just a dessert—it’s a piece of heritage, baked into every bite. Passed down through generations, this dense, moist cake filled with dried fruit, spices, and just a hint of brandy or rum is a staple at Christmas tables across Atlantic Canada.

Whether served with a cup of strong tea or tucked into a holiday tin to share with loved ones, the Newfoundland dark fruit cake brings comfort, nostalgia, and festive cheer in every slice. Let’s dive into this beloved recipe and learn how to make it the way Newfoundlanders have for decades.

Ingredients

How to Make Newfoundland Dark Fruit Cake

Step 1: Make the Fruit Sauce

Start by combining the brown sugar, hot water, butter, chopped dates, raisins, and all the spices (cinnamon, allspice, cloves, mace, and nutmeg) in a medium saucepan. Bring everything to a gentle boil over medium heat and let it simmer for 5 minutes, stirring occasionally.

This step infuses the mixture with deep, comforting spice notes and begins softening the fruits so they melt into the cake beautifully.

Step 2: Cool the Mixture

After boiling, remove the pot from the heat and allow the mixture to cool completely to room temperature. This is crucial—adding eggs to a hot mixture will cause them to cook prematurely.

Step 3: Add the Wet Ingredients

Once the mixture is cool, stir in the beaten egg and baking soda. Mix until well combined.

Step 4: Fold in Dry Ingredients and Fruits

Sift in the flour, then gently stir until incorporated. Next, fold in the halved cherries, mixed dried fruit, and all your extracts (lemon-almond and vanilla). For a grown-up twist, add a capful of brandy or rum.

Step 5: Bake It Low and Slow

Preheat your oven to 300°F (150°C). Grease a 9- or 10-inch tube pan (or bundt pan) well.

Pour the batter evenly into the pan, smoothing the top with a spatula. Bake for 2 hours until the cake is firm and a skewer inserted into the center comes out clean.

Let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Why We Love This Newfoundland Fruit Cake

• It tastes like Christmas. The aroma of warming spices and candied fruit fills your kitchen like no other.
• It’s steeped in tradition. This is a recipe that’s been loved by Newfoundlanders for generations. It shows up at weddings, holidays, and Sunday tea tables.
• It stores beautifully. Wrap it tightly in plastic wrap and foil, and it’ll stay moist for weeks—perfect for gifting or enjoying over time.
• It’s customizable. You can swap in your favorite dried fruits, adjust the spices, or go alcohol-free for a kid-friendly version.

Many families even “feed” their fruit cakes over time with more brandy, wrapping them in cheesecloth and storing in a tin to deepen the flavor.

Serving Tips

• Serve in thin slices with tea or coffee.
• Pairs well with a smear of butter or cream cheese.
• Wrap in wax paper and tie with twine for a rustic holiday gift.

Storage & Make-Ahead

Dark fruit cake only gets better with time. You can make this cake up to a month in advance of the holidays, wrap it well, and let it age in a cool dark place.

To store:

• Wrap tightly in plastic wrap, then in aluminum foil.
• Place in an airtight container or tin.
• Optional: brush lightly with brandy or rum once a week to keep it moist and flavorful.

My Final Thoughts

Newfoundland’s dark fruit cake isn’t just a dessert—it’s a celebration of tradition, resilience, and sweet community warmth. Whether you’re making it for the first time or continuing a family ritual, this cake invites you to slow down, bake with care, and share with heart.