Best Rich Dark Fruit Cake


This involves a lot of work but if worth it if you like fruitcake,  This recipe serves


  • 1 lb butter --no substitute room temperature Butter, without salt
  • 4 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 oz unsweetened chocolate (melted) Baking chocolate, unsweetened, squares
  • 1 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 12 large eggs separated--yolks beaten well Egg, yolk, raw, fresh
  • juice of 1 oranges
  • 8 oz slivered blanched almonds Nuts, almonds, dry roasted, without salt added
  • 16 oz pecan halves Nuts, pecans
  • 3 lbs seedless raisins Raisins, seedless
  • 1 lb cut up candied pineapples
  • 1 lb each red and green candied cherries
  • 2 cups sugar Sugars, granulated
  • 6 oz grape jelly
  • 1 cup grape juice or 1/2c juice and 1/2c rum
  • 1 lb sultana raisins
  • 1 lb candied citron peel, cut finely


Step 1

1) Prepare almonds -soak overnight in the orange juice 2)Prepare fruit and soak overnight in juice or juice/rum mix. Sprinkle a little flour over the fruit. 3)Cream butter til it is like whipped cream 4) Add sugar gradually- beating until no grains remain 5)Beat in well beaten egg yolks. ALL STEPS MUST BE FOLLOWED COMPLETELY AND IN GIVEN ORDER TO PREVENT BUTTER FROM OOZING OUT DURING BAKING. 6)Stir in jelly and chocolate. Blend in flour and baking powder. 7) Add fruit, small amounts at a time, mixing thoroughly. 8) Add almonds and pecans 9) Fold in stiffly beaten egg whites 10) Line 3 Christmas cake pans, & 1 extra pan with 3 layers of heavy brown paper. Greasing the one closest to batter on bottom and sides. 11) Bake 275F til done -until done- finger in centre senses firm but slightly springy cake 12) Approximately time 4X4- (1-1½ hours) 6x6 (3 hours) 8X8 (4½ hours) WATCH SO AS NOT TO BURN!

Step 2



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