Step into a world of rich, festive flavors with this classic Dark Fruit Cake recipe, a treasured gem from my collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s. Dark fruit cake has long been a holiday staple in Newfoundland, cherished for its deep, robust flavors and hearty texture.
This recipe is a true celebration of traditional Christmas baking, blending a medley of dried fruits, nuts, and spices into a dense, flavorful cake. The dark, rich color of the cake comes from the generous use of molasses and treacle, adding a caramel-like sweetness that pairs perfectly with the tangy fruits and crunchy nuts.
As you bake this Dark Fruit Cake, you’re not just making a dessert; you’re reviving a piece of Newfoundland’s culinary history. This cake’s complex flavors and moist texture make it an ideal choice for holiday gatherings, special occasions, or simply enjoying with a cup of tea. Whether you’re a long-time fan of Newfoundland treats or new to its delights, this Dark Fruit Cake will surely be a cherished favorite in your kitchen.
Dark Fruit Cake Recipe:
- 2 cups brown sugar
- 2 cups hot water
- 1/2 cup butter
- 3/4 cup dates, chopped
- 1 box raisins
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp mace
- 1/4 tsp nutmeg
- 1 beaten egg
- 2 tsp baking soda
- 2 1/2 cups flour
- 1 cup chopped cherries
- 1 cup mixed fruit
- 1 cap full rum or brandy
- 1 cap full lemon almond extract
- 1 cap full vanilla
In a large saucepan, combine brown sugar, hot water, butter, chopped dates, raisins, cinnamon, allspice, cloves, mace, nutmeg.
Bring to boil for 5 minutes.
Remove from heat; let cool.
Add egg, baking soda, flour, cherries, mixed fruit, rum, lemon almond extract and vanilla.
Combine together.
Place in 9- or 10-inch greased tube pan at 300F for 2 hours.
“This is the same recipe my mother had thank you so much for sharing. I am definitely making this one thanks.” Karen
This is the same recipe my mother had thank you so much for sharing. I am definitely making this one thank.