Dark Fruit Cake is more than just a holiday dessert — it’s a taste of tradition. Bursting with dried fruits, warmly spiced, sometimes nurtured with brandy or rum, this cake is dense, moist, and meant to be shared over seasons.
Whether for Christmas, weddings, or tea moments with loved ones, a well-made fruit cake tells a story with each slice.
Why You’ll Love This Recipe
- Deep, rich flavor: stewed fruit sauce builds a strong fruit base before baking
- Festive and fragrant: full of warming spices like cinnamon, allspice, cloves, nutmeg
- Long shelf life: the cake stays moist and actually improves with time
- Customizable & forgiving: you can vary dried fruits, skip alcohol, or adjust sweetness
- A heritage dessert: connects you to Canadian recipe tradition and cozy kitchens
Recipe Snapshot
| Category | Details |
|---|---|
| Yield | 1 large cake (tube or bundt style) |
| Prep Time | ~20 minutes (plus cooling) |
| Cook Time | ~2 hours |
| Total Time | ~2 hrs 30 mins including cooling |
| Course | Dessert / Cake |
| Occasion | Holiday, celebratory, giftable |
Ingredients
Fruit Sauce
- 1 cup brown sugar
- 1 cup hot water
- ½ cup butter
- 1 cup chopped dates
- 1 cup raisins
Spices
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp mace
- ½ tsp nutmeg
After Cooling (Wet Mix)
- 1 beaten egg
- 1 tsp baking soda
Dry Additions & Flavorings
- 2 cups all-purpose flour
- ½ cup halved glacé cherries
- 1 cup mixed dried fruit (e.g. sultanas, currants, candied peel)
- 1 tsp lemon-almond extract (or separate lemon + almond)
- 1 tsp vanilla extract
- Optional: 1 capful brandy or rum
Instructions
1. Make the Fruit Sauce
In a saucepan, combine brown sugar, hot water, butter, chopped dates, raisins, and all the spices. Bring to a gentle boil and simmer for about 5 minutes, stirring occasionally, until the fruit starts to soften and flavors meld.
2. Cool the Sauce
Remove from heat and let the fruit mixture cool completely to room temperature. This is essential so you don’t scramble the egg in the next step.
3. Add Wet Ingredients
Once cooled, stir in the beaten egg and baking soda until well combined.
4. Fold in Dry Ingredients & Fruits
Sift in the flour, then gently stir until incorporated. Fold in cherries, mixed dried fruit, and the extracts (lemon-almond and vanilla). If using alcohol, stir in the capful of brandy or rum.
5. Bake Low and Slow
Preheat your oven to 300°F (150°C). Grease a 9- or 10-inch tube pan or bundt pan. Pour the batter into the prepared pan, smoothing the top. Bake for about 2 hours, or until a skewer inserted comes out clean and the cake feels firm.
6. Cool
Allow the cake to cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool fully before slicing.
Tips for Success
- Completely cool the fruit mix before adding egg — or the cake texture will be affected.
- Use fresh dried fruit — dried fruits get tougher over time, which affects cake chewing texture.
- Use a heavy tube or bundt pan so heat distributes evenly.
- Wrap for aging: Many people wrap dusted cheesecloth soaked in alcohol and refresh over weeks — the flavor deepens with time.
- Don’t rush slicing: Wait until fully cooled — warm cake tends to crumble.
Variations & Customizations
- Alcohol-free version: Omit brandy or rum; add a little extra extract or a bit of fruit juice for moisture.
- Different fruits: Add chopped apricots, cherries, candied citrus, or dried figs.
- Nut addition: Add ½ cup chopped nuts for texture (almonds, walnuts).
- Spice adjustment: Increase cinnamon or nutmeg, or add cardamom or ginger for warm twist.
Serving & Gifting
- Serve in thin slices with tea or coffee.
- Complement with butter or cream cheese if you like contrast.
- Wrap in wax paper, then foil, place in a tin — it makes a beautiful baked gift.
Storage & Aging
- Wrap tightly: Plastic wrap + aluminum foil to seal in moisture.
- Aging advantage: The cake improves over days or weeks — you can “feed” it with a brush of alcohol or fruit juice weekly.
- Shelf life: Properly stored, it can last for weeks or even months, maintaining moistness and flavor.
FAQ
Q: Why boil the fruit first?
The fruit sauce softens and flavors the dried fruit, infusing the cake with deep, spiced taste.
Q: Can I use different dried fruits?
Yes — feel free to tailor to what you like (apricots, figs, etc.). Just keep the overall volume similar.
Q: What pan is best?
A tube pan or bundt with good heat circulation works best for even baking.
Q: Is this cake better as it ages?
Yes — this type of cake is meant to mature. Its flavor deepens over time, especially if nourished with alcohol or juice.
Dark Fruit Cake isn’t just a recipe — it’s a tradition passed down through generations, meant to be baked with patience and shared with love. With its rich fruits, warming spices, and the option to age gracefully over weeks, this cake brings a nostalgic taste of the holidays to your table. Whether you enjoy it fresh from the oven, gift it to family, or let it mature for a deeper flavor, this timeless dessert never goes out of style. If you’ve been searching for a festive cake that feels like home, this is the one to keep in your holiday baking rotation year after year.