If you have a hankering for a dessert that’s rich with tradition, warmth, and deep, intricate flavors, I can’t recommend this Black Fruitcake enough. This is not your everyday fruitcake; it’s a wonderfully moist, spiced loaf loaded with dark rum-soaked cherries, prunes, raisins, and candied citrus peel, paired with toasted walnuts for a perfect crunch. The molasses and aromatic bitters add that signature depth, making this Black Fruitcake irresistibly dense and flavorful—perfect for cozy gatherings or holiday celebrations. Once you make it, you’ll know why this classic really deserves a special spot on your dessert table.

Ingredients You’ll Need

The beauty of this Black Fruitcake lies in its straightforward yet purposeful ingredients lineup. Each component plays a crucial role in building layers of flavor, texture, and that unmistakable dark, rich color that Black Fruitcake aficionados adore. From the tender, rum-infused dried fruits to the fragrant spices and velvety molasses-enhanced batter, every ingredient is essential for making this cake sing.

Dried unsweetened cherries (1/2 cup, 50g): These add tartness and a chewy bite that balances the sweet elements perfectly.
Prunes, pitted and diced (1/3 cup, 90g): Their natural sweetness and moist texture contribute to the cake’s luscious body.
Raisins (1/2 cup, 80g): Classic fruitcake staples that soak up rum beautifully, adding bursts of sweetness.
Candied orange or lemon peel, diced (1/2 cup, 90g): Provides citrusy brightness and a subtle chew that enlivens the palate.
Dried currants (1/4 cup, 35g): Tiny but mighty, they bring an intense sweetness and a bit of texture contrast.
Dark rum (4-5 tablespoons, 60-75ml, plus additional 1/3 cup): The soul of the cake, responsible for that signature warmth and richness while tenderizing the fruit mixture.
All-purpose flour (1 cup, 140g): The structural backbone of the cake ensuring its buttery, tender crumb.
Baking powder (1 teaspoon): Helps the cake rise gently, balancing the density of the fruits.
Kosher or sea salt (1/2 teaspoon): Enhances the sweetness and spices, while sharpening the overall flavor profile.
Ground cinnamon (1 teaspoon): Adds warm, cozy spice notes essential for that classic Black Fruitcake experience.
Ground allspice (3/4 teaspoon): Brings a depth reminiscent of cloves, cinnamon, and nutmeg all in one.
Ground cloves (1/4 teaspoon): A pinch is enough to elevate the spice mix with its aromatic bite.
Freshly grated nutmeg (1/2 teaspoon): Adds that fresh, nutty warmth you want in a spiced cake.
Unsalted butter, room temperature (4 ounces, 115g): Ensures a rich, tender crumb and moistness.
Packed dark brown sugar (3/4 cup, 155g): Infuses the cake with a deep caramel note and keeps it beautifully moist.
Large eggs (2): Bind the ingredients while adding richness and lift.
Vanilla extract (2 teaspoons): Smooths out all the flavors and adds a lovely aromatic touch.
Aromatic bitters, optional (1 teaspoon): For an extra layer of complexity and subtle warmth.
Blackstrap molasses (1/4 cup, 60ml): Gives the Black Fruitcake its characteristic dark color and a robust, almost smoky sweetness.
Walnuts, toasted and coarsely chopped (3/4 cup, 80g): Add crunch and earthy nuttiness to contrast the soft fruits.

How to Make Black Fruitcake

Step 1: Soak the Dried Fruits

Start by combining all your dried fruit—cherries, prunes, raisins, candied peel, and currants—in a jar. Pour 4 tablespoons of dark rum over them, adding a little more if the fruit isn’t fully submerged to ensure they soak up rich flavors and moisture. This soaking process is magic—it plumps up the fruit and infuses it with that unmistakable warmth, truly setting the foundation for what makes a Black Fruitcake so special. Let the fruit marinate for at least a day, but the longer, the better—up to a week if you can wait!

Step 2: Prepare Your Baking Pan and Oven

Preheat your oven to 300ºF (150ºC). Butter an 8 1/2- to 9-inch loaf pan thoroughly, then line the bottom with parchment paper for easy removal. This careful step guarantees that your cake will come out with that perfect crust and that you won’t lose any of your precious Black Fruitcake goodness when trying to unmold it later.

Step 3: Mix the Dry Ingredients

While the oven heats, whisk together the flour, baking powder, salt, cinnamon, allspice, cloves, and freshly grated nutmeg in a small bowl. This spice blend is the secret weapon that brings the unmistakable aromatic profile of Black Fruitcake to life, weaving into every bite.

Step 4: Cream Butter and Sugar

Using a stand mixer fitted with a paddle attachment or simply a trusty spatula, beat the softened butter with the dark brown sugar on high speed for about 3 minutes until light, fluffy, and deliciously creamy. This step is what gives the cake its tender crumb and rich flavor, so don’t rush it!

Step 5: Add Eggs and Flavorings

Reduce the mixer speed to low and add the eggs one at a time. Scrape down the sides of the bowl after each addition to keep everything evenly mixed. Then stir in the vanilla extract, aromatic bitters (if you’re using them), and the blackstrap molasses. The batter might look a little curdled—this is totally normal. Give it a few minutes of high-speed beating to bring it all together into a smooth, dark, luscious batter that promises rich flavor in every slice.

Step 6: Combine Dry and Wet Mixtures

Remove the bowl from your mixer and gently fold in the flour and spice mixture, stirring only until about three-quarters combined. Overmixing here can lead to a denser cake than desired, so be gentle! Now fold in your beautifully soaked fruits along with their rum juices and the chopped toasted walnuts. Give it just enough stir to evenly incorporate—your Black Fruitcake batter is now ready for baking!

Step 7: Bake and Age Your Cake

Pour the batter into your prepared loaf pan, then smooth the surface with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes, testing for doneness with a toothpick—when it comes out clean, your cake is ready. Once out of the oven, poke around 50 small holes in the top with a toothpick and pour 1/3 cup of rum over it, letting the liquor soak deep into the cake. Allow it to cool completely. This final rum soaking is what transforms this simple cake into a soulful Black Fruitcake, rich with character and moistness.

How to Serve Black Fruitcake

Garnishes

When it’s time to serve, keep it simple so the cake’s rich flavors shine through. A dusting of powdered sugar, a few whole candied peels, or a sprinkle of fresh toasted walnuts on top can add elegance without overpowering. If you’re feeling festive, a light glaze of rum syrup brushed over the slices will echo the cake’s warm, boozy depth beautifully.

Side Dishes

Black Fruitcake is delicious on its own, but pairing it thoughtfully can elevate your experience. Try it alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to balance the dense richness. For adults, a glass of tawny port or a dark spiced tea complements the cake’s deep flavors like a dream.

Creative Ways to Present

For a stunning presentation at parties or holiday gatherings, slice the Black Fruitcake thick and arrange the pieces on a beautiful wooden board garnished with fresh rosemary sprigs or holly—seasonal greenery contrasts wonderfully with the cake’s dark hue. Another idea is to serve small cubes on skewers alongside cubes of sharp cheddar or aged Gouda, offering a sweet and savory bite that guests will rave about.

Make Ahead and Storage

Storing Leftovers

This Black Fruitcake actually improves with time as the flavors deepen and meld. Once completely cooled, wrap it tightly in plastic wrap or foil, then store it in an airtight container at room temperature for up to two weeks. For the best texture, let slices come to room temperature before serving.

Freezing

If you want to keep your Black Fruitcake longer, freezing is a great option. Wrap the cooled cake tightly in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. It will maintain its quality for up to three months. Thaw overnight in the fridge, then warm gently to bring back that fresh-baked charm.

Reheating

To refresh your Black Fruitcake slices, warm them in a 300ºF (150ºC) oven for 10-15 minutes wrapped in foil. This gentle heat revives the moistness and amplifies the aroma, making each bite taste as delightful as the first slice fresh from the oven.

FAQs

Can I substitute the dark rum in Black Fruitcake?

Absolutely! If you prefer non-alcoholic options, try apple juice, black tea, or even orange juice for soaking the fruit. Keep in mind that rum adds depth and warmth, so alternatives might produce a lighter flavor profile but still taste delicious.

Why does Black Fruitcake need to soak the fruits ahead of time?

Soaking the dried fruit in rum plumps them up and infuses the entire cake with moisture and rich flavor. It also helps the fruit distribute evenly through the batter instead of sinking to the bottom, creating that perfect chewy texture in every bite.

Can I use a different nut instead of walnuts?

Yes! While walnuts give the Black Fruitcake a classic earthy crunch, pecans, almonds, or hazelnuts also work beautifully. Just toast them lightly to bring out their flavor before folding into the batter.

How long can I age the Black Fruitcake before serving?

You can age this cake for several weeks stored in the fridge or a cool dark place with occasional rum brushing. The flavors will deepen and the texture will become even more tender and luscious the longer it rests—many bakers prefer to make it weeks ahead for peak flavor.

Is it okay if my batter looks curdled after adding molasses?

Yes, a curdled batter after adding molasses is completely normal. Beating it further will bring it back together as the molasses integrates fully, resulting in a glossy and smooth batter ready for baking.

Final Thoughts

There is just something so comforting and rewarding about making and enjoying a Black Fruitcake. This recipe gives you that perfect balance of moist, spiced, rum-soaked fruit and tender crumb with a hint of molasses richness. Whether for holidays, gifts, or simply indulging yourself, I encourage you to try this Black Fruitcake—you might just be starting a new tradition in your kitchen as I did in mine!

Black Fruitcake Recipe

★★★★★

5.2 from 30 reviews

Author: Isabella
Total Time: 1 day 45 minutes (including fruit soaking and cake aging)
Yield: 1 loaf cake (8 1/2 to 9-inch loaf pan, serves about 10–12 slices) 1x
Diet: Halal

Print Recipe

Description

A rich and moist Black Fruitcake packed with rum-soaked dried fruits, warm spices, and toasted walnuts, perfect for festive celebrations or as a decadent treat.

Instructions

Soak the Dried Fruit: Combine dried cherries, prunes, raisins, candied orange peel, and currants in a jar. Pour 4 tablespoons of dark rum over the fruit, adding an additional tablespoon if needed to cover. Seal and shake the jar, then let the fruit soak for at least 24 hours up to one week to absorb the flavors.
Preheat and Prepare Pan: Preheat the oven to 300ºF (150ºC). Butter an 8 1/2- to 9-inch (23cm) loaf pan thoroughly, and optionally line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, kosher salt, cinnamon, allspice, cloves, and freshly grated nutmeg. Set aside for later incorporation.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the room temperature unsalted butter and packed dark brown sugar on high speed for 3 minutes until light and fluffy, creating a smooth base for the cake batter.
Add Eggs and Flavorings: Lower the mixer speed and add eggs one at a time, mixing well after each and scraping down sides to ensure even blending. Stir in vanilla extract, aromatic bitters (if using), and blackstrap molasses. If the batter separates or looks curdled, beat on high speed for several minutes to aerate and bring it back together.
Incorporate Dry Ingredients and Fruits: Remove the bowl from the mixer. Gently stir in the dry flour and spice mixture by hand, mixing only until about three-quarters combined to avoid overworking. Fold in the rum-soaked dried fruits along with any remaining rum in the jar (about a tablespoon or less), plus the toasted chopped walnuts. Stir just until evenly combined.
Fill Pan and Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for approximately 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your pan size and oven.
Age the Cake: Remove the cake from the oven and while still warm, use a toothpick to poke around 50 holes across the top surface. Pour 1/3 cup (80ml) of dark rum evenly over the cake, allowing it to soak in and infuse flavor. Let the cake cool completely before serving or storing.

Notes

Soaking the dried fruits in rum for longer time enhances the cake’s flavor and moisture.
Using aluminum-free baking powder prevents any metallic taste in the cake.
Aromatic bitters are optional but add a complex flavor note if available.
Letting the cake age for a few days improves its taste and texture.
To store, wrap the cooled cake tightly in plastic wrap or foil and store in an airtight container, ideally in a cool place or refrigerator.
You can refresh the rum soak periodically to keep the cake moist if storing long term.
Adjust spices to suit your preference, increasing cinnamon or nutmeg for a stronger flavor.

Prep Time: 30 minutes (plus 24 hours or more for soaking fruit)
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American/Traditional Holiday