Print

Delicious Dark Old English Fruitcake

Print Recipe

This Delicious Dark Old English Fruitcake is the epitome of holiday indulgence! Packed with rich dried fruits, nuts, and spices, it’s soaked in dark rum for a deep, festive flavor that improves with age. The moist, dense texture and vibrant flavors make it a perfect gift or centerpiece for any Christmas celebration. Whether you’re serving it during the holidays or storing it to enjoy throughout the season, this traditional fruitcake is sure to impress your guests and bring warmth to your festive gatherings.

Ingredients

Scale
  • 1 cup dark rum
  • 1/2 cup orange juice
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 cups mixed dried fruit (raisins, currants, sultanas)
  • 1 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chopped almonds
  • 1/4 cup candied ginger, finely chopped
  • 1/4 cup chopped glacé cherries
  • 1 tablespoon orange zest
  • 1/2 cup dark brown molasses
  • 1/2 cup honey

Instructions

  • Preheat your oven to 300°F (150°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
  • In a medium bowl, mix the dried fruits, nuts, candied ginger, glacé cherries, and orange zest. Set aside.
  • In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • In a separate bowl, combine the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the butter and sugar mixture, mixing until smooth.
  • Stir in the molasses, honey, and dark rum. Mix well.
  • Gently fold in the prepared dried fruit mixture.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, wrap the cake tightly in parchment paper and foil, and store in an airtight container. For the best flavor, let the fruitcake sit for at least 1-2 days before serving (it will improve with age).

Notes

  • For extra moisture, periodically brush the cake with dark rum or brandy as it ages.
  • This fruitcake can be stored in an airtight container for up to 1 month or frozen for longer storage.
  • If you prefer a non-alcoholic version, substitute the rum with orange juice or apple juice.

Keywords: Dark Old English Fruitcake, Christmas fruitcake, traditional fruitcake, holiday fruitcake, moist fruitcake, spiced fruitcake, rum fruitcake

Find it online: https://inqelab.com/delicious-dark-old-english-fruitcake/