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The best recipe for traditional dark fruitcake made with soaked fruits and alcohol. A perfect Christmas, wedding or christening cake.

Dark Fruitcake Recipe

A traditional fruit cake is must have Christmas cake. Loaded with delicious moist fruits such as raisins, sultanas, cherries, and currants soaked in brandy overnight. This is a simple, easy and effortless dark fruit cake recipe which does not need much preparation.
Course Dessert
Cuisine British, English
Keyword Cake, Christmas, Desserts, Fruit, Pudding
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 25 servings
Calories 263kcal



  • 400 grams Raisins
  • 400 grams Sultanas
  • 400 grams Currents
  • 200 grams Candied peel / mixed peel
  • 200 grams Cherries
  • 300 ml Brandy

Cake Batter

  • 4 large Eggs
  • 170 grams Butter unsalted
  • 250 grams All-purpose Flour
  • 200 grams Brown Sugar
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Orange zest
  • ¼ tsp Lemon zest
  • ½ tbsp Treacle
  • 1 tsp Vanilla Extract

Alcohol for feeding

  • 100 ml Brandy


Soak Fruits (preferably overnight)

  • Use a glass mason jar or stainless steel bowl. Do not use aluminum or copper as it will react with the alcohol.
  • Combine the fruits and alcohol. Mix well.
  • The fruits can be left to soak overnight or used immediately. I highly recommend giving it at least an hour or two to soften the fruits. The resulting cake will be very moist.
  • When ready to use drain the fruit from alcohol. Any leftover brandy can be used for feeding the cake after it has been baked. 


  • Preheat the oven at 160C / 320 F 
  • Line a 9-inch round cake pan or 7-inch square pan with parchment paper twice. Which means you line the pan once - spay it and line it again. This will prevent the outside from drying while the center cooks slowly. 
  • Drain the fruit and set aside in a colander to drain completely
  • Measure all ingredients including alcohol before you start mixing.

For the batter

  • Sift flour, cinnamon, nutmeg, and salt together. 
  • Cream butter and sugar until light and fluffy. 
  • Add treacle, orange, and lemon zest - combine well. 
  • Next, add the eggs one at a time
  • Followed by the vanilla
  • Add just one-third of the flour mixture and combine well. 
  • Finally, combine the remaining flour mixture to the wet fruits mixture. Gently combine them but do not over mix. 
  • Fold it to the batter - do not over mix at this stage 


  • Pour into the prepared baking pan 
  • Bake into a preheated oven for an hour or until a skewer inserted in the center comes clean.
  • When baked cool in the pan for 20 to 30 minutes. Then invert on a cooling rack to cool completely. 

Feeding the fruitcake

  • Remove parchment baking paper. 
  • Gently poke holes in the cake.
  • Pour remaining brandy all over the cake
  • Wrap well in cling wrap. 
  • If stored in a cool dry place this cake will keep for 3 months. 



Calories: 263kcal | Carbohydrates: 61g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 29mg | Sodium: 32mg | Potassium: 443mg | Fiber: 3g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 2.8mg | Calcium: 33mg | Iron: 1.8mg