FRUIT CAKE (Moist and Boozy)

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  • 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 serving




prunes     rum


  1. Place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port wine in a large container with a lid for 2 weeks. Stir fruits once a day.
  2. Preheat oven to 250 degrees. Butter the cake pans and line with parchment; and set aside.
  3. Coarse Grind almonds and mix to the fruit mixture and combine well. Blend almond-fruit mixture until a chunky paste form. Transfer paste to a large bowl.
  4. In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  5. Mix together butter and brown sugar. add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl.
  6. 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.
  7. Divide batter evenly between prepared pans and bake about 3 hours until cakes are firm on top and a cake tester inserted into the center comes out clean, Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  8. Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in aluminum foil. Let stand at room temperature at least 3 days before serving,

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