A rich, dark, moist fruit cake filled with soaked dried fruits, warm spices, nuts, and deep flavour. Perfect for special occasions, holidays, or a premium homemade dessert.
🧁 Ingredients
Dry Mix
• 2 cups all-purpose flour / flour – 250g
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp ginger
Soaked Fruit Mix
• 2 cups mixed dried fruits – about 350g
Raisins, sultanas, currants, dates, prunes
• ½ cup candied peel – 80g
• ½ cup chopped walnuts or almonds – 60g
• ½ cup rum, brandy, or fruit juice – 120ml
• 2 tbsp molasses or black treacle
Adds deep colour and rich flavour
Wet Mix
• 1 cup unsalted butter – 225g
• 1 cup brown sugar – 200g
• 3 large eggs
• ¼ cup milk – 60ml
• 1 tbsp vanilla essence
• 1 tbsp lemon zest
Optional but highly recommended
For Extra Darkness
• 2 tbsp cocoa powder – 16g
• 1 tbsp instant coffee mixed with 2 tbsp hot water
👩🍳 Instructions
- Soak the mixed dried fruits, candied peel, and nuts in rum, brandy, or fruit juice. Add molasses and mix well. Let it rest overnight for best flavour, or at least 1 hour for a quick version.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Add cocoa powder if using.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs, milk, vanilla, and lemon zest. Mix until smooth and creamy.
- Pour the wet mixture into the dry ingredients and gently mix until combined.
- Fold in the soaked fruit mixture along with any leftover liquid.
- Pour the batter into a lined 8-inch cake pan or loaf pan.
- Bake at 150–160°C / 302–320°F for 60–90 minutes, depending on pan size.
- Check with a toothpick. If it comes out clean, the cake is ready.
- Let the cake cool completely. For extra richness, brush the top with 1–2 tbsp rum or brandy.
✨ Result: A deep, moist, rich dark fruit cake with beautiful aroma, soft texture, and premium homemade taste.
Perfect for tea time, gifts, family gatherings, and celebrations
