Ingredients

1/2 cup (50g) dried unsweetened (sweet or sour) cherries

1/3 cup (90g) prunes, pitted and diced

1/2 cup (80g) raisins

1/2 cup (90g) candied orange or lemon peel, diced

1/4 cup (35g) dried currants

4-5 tablespoons (60-75ml) dark rum

1 cup (140g) all-purpose flour

1 teaspoon baking powder, preferably aluminum-free

1/2 teaspoon kosher or sea salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

4 ounces (115g) unsalted butter, at room temperature

3/4 cup (155g) packed dark brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon aromatic bitters (optional)

1/4 cup (60ml) blackstrap molasses (regular molasses can also be used)

3/4 cup (80g) walnuts, lightly toasted and coarsely chopped

1/3 cup (80ml) dark rum, for aging the cake, plus more if desired

Instructions

Step 1: Mix the dried cherries, prunes, raisins, candied orange peel, and currants in a jar. Pour 4 tablespoons of dark rum over the fruit. If the fruit is not fully covered or looks dry, add the additional tablespoon. Cover the jar, shake well, and let the fruit soak for at least 24 hours or up to one week.

Step 2: Preheat the oven to 300ºF (150ºC). Butter an 8 1/2- to 9-inch (23cm) loaf pan and optionally line the bottom with parchment paper for easier removal.

Step 3: In a small bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, cloves, and grated nutmeg. Set aside.

Step 4: In a stand mixer with the paddle attachment, or by hand in a large bowl, beat the butter and brown sugar on high speed for 3 minutes until light and fluffy. On low speed, add the eggs one at a time, scraping down the sides after each addition.

Step 5: Stir in the vanilla extract, aromatic bitters (if using), and molasses. The batter may look curdled; if so, beat on high speed for a few minutes to aerate and unify the mixture.

Step 6: Remove the bowl from the mixer and fold in the flour mixture by hand, mixing only until about three-quarters combined.

Step 7: Fold in the rum-soaked fruits along with any remaining rum in the jar (about a tablespoon or less), and the toasted walnuts. Stir just until combined to avoid overmixing.

Step 8: Scrape the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Timing may vary depending on pan size.

Step 9: When the cake is out of the oven, poke about 50 holes in the top with a toothpick. Pour the 1/3 cup of dark rum evenly over the cake.

Step 10: Allow the cake to cool completely in the pan before removing and serving.

Tips & Variations

For deeper flavor, age the fruit soak longer—up to several weeks—replenishing rum as needed.

Substitute pecans or almonds for walnuts depending on your preference.

If you don’t have aromatic bitters, you can omit them; the spices and molasses will still create a rich flavor.

Line the loaf pan with parchment to ensure the cake releases easily after baking.

Storage

Store the Black Fruitcake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate for up to a month or freeze for up to three months. To reheat, warm slices gently in a low oven or microwave for a few seconds to enjoy moist, tender bites.

FAQs

Can I make this fruitcake without alcohol?

Yes, you can use fruit juice like apple or grape juice instead of rum to soak the fruit and drizzle over the baked cake. The flavor will be less intense but still delicious.

How long can I age the fruit before baking?

The fruit can soak in rum for anywhere from 24 hours up to a week, or even longer if you prefer. Just keep the jar sealed and stored in a cool place, adding more rum if needed to keep the fruit covered.