This Dark English Fruit Cake is the traditional, rich, deeply flavored classic often served during the holidays. Packed with brandy-soaked dried fruits, warm spices, citrus zest, and a moist buttery crumb, this cake is designed to mature beautifully over time. Perfect for Christmas, weddings, or any special celebration, it delivers the signature depth and warmth of an authentic old-world fruit cake.
Why You’ll Love This Recipe
- A true British classic with deep, complex flavor.
- Loaded with plump, brandy-soaked fruits for a moist and luxurious texture.
- Stays fresh for weeks and improves as it matures.
- Ideal for make-ahead holiday preparation.
- Spiced with cinnamon, nutmeg, cloves, and allspice for a warm festive aroma.
- Can be fed with brandy or rum for an even richer taste.
- Perfect as a gift or centerpiece dessert for Christmas tables.
Ingredients
Butter & Sugar
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar
Eggs
- 4 large eggs, at room temperature
Dry Ingredients
- 1½ cups (190 g) all-purpose flour
- ½ cup (60 g) ground almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Flavorings
- 2 tablespoons black treacle or molasses
- 2 tablespoons orange marmalade
- Zest of 1 orange and 1 lemon
- 2 tablespoons orange juice
Alcohol
- ¼ cup (60 ml) brandy or dark rum, plus extra for brushing
Fruits
- 2 cups (300 g) mixed dried fruits (raisins, currants, sultanas)
- 1 cup (150 g) chopped dried apricots or prunes
- ½ cup (80 g) candied peel, chopped
- ½ cup (75 g) chopped glacé cherries
Directions
1. Soak the Fruits
Place the mixed dried fruits, chopped apricots or prunes, candied peel, and glacé cherries into a large bowl. Pour over the brandy or rum, stir well, cover, and let soak overnight or at least a few hours. This makes the fruit plump, soft, and aromatic.
2. Prepare the Cake Pan
Preheat the oven to 150°C (300°F).
Line an 8-inch (20 cm) deep round cake tin with two layers of parchment paper, extending the paper above the rim to protect the cake during the long bake.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and dark brown sugar together until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the treacle, marmalade, and citrus zest.
4. Combine Dry Ingredients
In a separate bowl, sift the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Stir in the ground almonds until fully blended.
5. Mix the Batter
Gradually fold the dry mixture into the butter mixture, alternating with the orange juice. The batter should be thick, smooth, and fragrant.
6. Add the Soaked Fruit
Stir in the fruit mixture along with any remaining brandy. Fold gently but thoroughly so the fruits distribute evenly throughout the batter.
7. Fill the Pan
Spoon the thick batter into the prepared cake tin. Smooth the surface and create a shallow dip in the center to prevent doming while baking.
8. Bake Slowly
Bake for 2½ to 3 hours, or until a skewer inserted into the center comes out clean. If the top begins to darken too quickly, cover it loosely with foil.
9. Cool and Brush with Brandy
Allow the cake to cool in the tin for about 20 minutes, then transfer it to a wire rack. While still warm, brush the top lightly with extra brandy or rum.
10. Wrap and Store
When the cake is completely cool, wrap it tightly in parchment paper and foil. Store in an airtight tin.
Maturing the Fruit Cake
To develop the deep traditional flavor, “feed” the fruit cake every week or two:
- Unwrap the cake.
- Brush the top and sides lightly with brandy or rum.
- Rewrap tightly and store again.
This process keeps the cake moist, intensifies the flavor, and makes it perfect for Christmas.
Tips for Best Results
- Use good-quality dried fruits for the richest flavor.
- Soaking overnight is ideal but even 4–6 hours helps the texture.
- Use low heat and long baking time for even cooking.
- Feeding the cake improves both taste and moisture.
- This cake stores exceptionally well if wrapped properly.
Variations & Substitutions
- Replace brandy with dark rum, sherry, or apple juice (non-alcoholic version).
- Add chopped nuts such as almonds, pecans, or walnuts.
- Use mixed spice in place of the individual spices.
- Replace apricots with figs, dates, or dried cranberries.
Serving Suggestions
- Serve sliced with tea or coffee.
- Pair with custard, cream, or vanilla ice cream.
- Decorate with marzipan and royal icing for a traditional Christmas cake finish.
- Drizzle with warm spiced syrup for added richness.
Storage
- Room Temperature: Wrapped tightly, stores for several weeks.
- Long-Term: Can be aged for months if fed with alcohol regularly.
- Freezer: Freeze for up to 6 months; wrap well to prevent drying.
FAQ
Can I make this cake without alcohol?
Yes. Replace brandy with orange juice or black tea, and skip the feeding step.
Why is the oven temperature so low?
Fruit cakes bake slowly to ensure the center cooks without burning the outside.
How far in advance should I prepare this cake?
Ideally 3–6 weeks before Christmas, but even 1 week gives great flavor.
Why line the pan with extra parchment?
It protects the cake from over-browning during the long bake.
Can I make cupcakes or mini cakes with this batter?
Yes, but reduce the bake time significantly and check frequently.