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Recipe Summary

Yield: Makes two 9-inch loaf cakes and two 8-inch round cakes

Ingredients

Ingredient Checklist

1 pound pitted prunes (2 1/4 cups)

1 pound dark raisins (2 3/4 cups)

1 pound dried currants (3 1/2 cups)

1 pound dried cherries (3 1/3 cups)

3 ounces candied citrus peel, orange and lemon (1/2 cup)

3 ounces candied ginger (1/2 cup)

1 (750 mL) bottle dark rum, plus more for brushing cakes

1 (750 mL) bottle ruby port or Manischewitz wine

2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans

4 cups all-purpose flour, plus more for pans

4 ounces blanched almonds (2/3 cup)

1/3 cup boiling water

1/4 cup unsweetened cocoa powder

2 1/2 cups packed dark-brown sugar

1 tablespoon pure vanilla extract

10 large eggs, at room temperature

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon baking soda

1/4 cup molasses or cane sugar

Confectioners’ sugar or Royal Icing for Fruitcake, for serving

Gallery

Recipe Summary

Yield: Makes two 9-inch loaf cakes and two 8-inch round cakes

Recipe Summary

Yield: Makes two 9-inch loaf cakes and two 8-inch round cakes

Recipe Summary

Yield: Makes two 9-inch loaf cakes and two 8-inch round cakes

Yield: Makes two 9-inch loaf cakes and two 8-inch round cakes

Makes two 9-inch loaf cakes and two 8-inch round cakes

Ingredients

Ingredients

  • 1 pound pitted prunes (2 1/4 cups)
  • 1 pound dark raisins (2 3/4 cups)
  • 1 pound dried currants (3 1/2 cups)
  • 1 pound dried cherries (3 1/3 cups)
  • 3 ounces candied citrus peel, orange and lemon (1/2 cup)
  • 3 ounces candied ginger (1/2 cup)
  • 1 (750 mL) bottle dark rum, plus more for brushing cakes
  • 1 (750 mL) bottle ruby port or Manischewitz wine
  • 2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
  • 4 cups all-purpose flour, plus more for pans
  • 4 ounces blanched almonds (2/3 cup)
  • 1/3 cup boiling water
  • 1/4 cup unsweetened cocoa powder
  • 2 1/2 cups packed dark-brown sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs, at room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 cup molasses or cane sugar
  • Confectioners’ sugar or Royal Icing for Fruitcake, for serving

Directions

At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.

When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.

In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.

In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.

In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.

Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.

Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners’ sugar or frosted with royal icing.

Reviews (4)

Add Rating & Review

86 Ratings

5 star values:

                                  13

4 star values:

                                  14

3 star values:

                                  31

2 star values:

                                  20

1 star values:

                                  8

Reviews (4)

Add Rating & Review

86 Ratings

5 star values:

                                  13

4 star values:

                                  14

3 star values:

                                  31

2 star values:

                                  20

1 star values:

                                  8

Add Rating & Review

86 Ratings

5 star values:

                                  13

4 star values:

                                  14

3 star values:

                                  31

2 star values:

                                  20

1 star values:

                                  8

86 Ratings

5 star values:

                                  13

4 star values:

                                  14

3 star values:

                                  31

2 star values:

                                  20

1 star values:

                                  8

86 Ratings

5 star values:

                                  13

4 star values:

                                  14

3 star values:

                                  31

2 star values:

                                  20

1 star values:

                                  8
  • 5 star values:
  • 13
  • 4 star values:
  • 14
  • 3 star values:
  • 31
  • 2 star values:
  • 20
  • 1 star values:
  • 8

Martha Stewart Member

Rating: 5.0 stars

11/30/2020

                I picked this recipe last year for its wholesome yet boozy ingredients that were very reminiscent of the cakes and suet puddings by grandmother was so fond of baking. It was so good and so widely appreciated, I'm baking three batches this year! 
                The process of marinading the fruits in advance is such a lovely way to set up the season and a lovely start to thinking about the people you love and want to send a little extra special something too. I'm obviously writing this review because it was a huge success. My favorite compliment was from a fellow English woman who said that she had "secretly stashed the cake and was savoring it very slowly". Needless to say, I'm working on sending her a larger cake this year. And my list is growing. Oh boy, what have I started?

Martha Stewart Member

Rating: 5 stars

11/16/2017

                so far i love this, has anyone ever thought of making these into cupcakes ? its just a small change, but just thinking it would be interesting .... a pain in the butt tho making all those little cupcakes ...

Martha Stewart Member

Rating: Unrated

12/12/2011

                I just baked the cake. It is beautiful. I have it wrapped to sit, but I couldn't help but try it. Even before the three days have passed it is absolutely delicious. You can definitely play with the fruit combination which is nice too. I did not blend the almonds and fruit into a paste as I like the fruit and almonds whole and it still turned out perfectly :)

Martha Stewart Member

Rating: Unrated

01/06/2011

                Thanks for sharing this recipe. I made this cake and shared with family and friends. They loved it !!! Wanted to mention that I had substitued cherry and currantsd with Dates ... and that went very well with the rest of the fruits.

Martha Stewart Member

Rating: 5.0 stars

11/30/2020

                I picked this recipe last year for its wholesome yet boozy ingredients that were very reminiscent of the cakes and suet puddings by grandmother was so fond of baking. It was so good and so widely appreciated, I'm baking three batches this year! 
                The process of marinading the fruits in advance is such a lovely way to set up the season and a lovely start to thinking about the people you love and want to send a little extra special something too. I'm obviously writing this review because it was a huge success. My favorite compliment was from a fellow English woman who said that she had "secretly stashed the cake and was savoring it very slowly". Needless to say, I'm working on sending her a larger cake this year. And my list is growing. Oh boy, what have I started?

Rating: 5.0 stars

Rating: 5 stars

11/16/2017

                so far i love this, has anyone ever thought of making these into cupcakes ? its just a small change, but just thinking it would be interesting .... a pain in the butt tho making all those little cupcakes ...

Rating: 5 stars

Rating: Unrated

12/12/2011

                I just baked the cake. It is beautiful. I have it wrapped to sit, but I couldn't help but try it. Even before the three days have passed it is absolutely delicious. You can definitely play with the fruit combination which is nice too. I did not blend the almonds and fruit into a paste as I like the fruit and almonds whole and it still turned out perfectly :)

Rating: Unrated

Rating: Unrated

01/06/2011

                Thanks for sharing this recipe. I made this cake and shared with family and friends. They loved it !!! Wanted to mention that I had substitued cherry and currantsd with Dates ... and that went very well with the rest of the fruits.

All Reviews for Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest