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.
Ingredients
Scale
Dried Fruit
- 1/2 cup (50g) dried unsweetened (sweet or sour) cherries
- 1/3 cup (90g) prunes, pitted and diced
- 1/2 cup (80g) raisins
- 1/2 cup (90g) candied orange or lemon peel, diced
- 1/4 cup (35g) dried currants
- 4–5 tablespoons (60-75ml) dark rum
Cake
- 1 cup (140g) all-purpose flour
- 1 teaspoon baking powder, preferably aluminum-free
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 4 ounces (115g) unsalted butter, at room temperature
- 3/4 cup (155g) packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon aromatic bitters (optional)
- 1/4 cup (60ml) blackstrap molasses (regular molasses can also be used)
- 3/4 cup (80g) walnuts, lightly toasted and coarsely chopped
- 1/3 cup (80ml) dark rum, for aging the cake, plus more if desired
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
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: black fruitcake, rum fruitcake, holiday cake, dried fruit cake, spiced cake, traditional dessert
