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“I love dark fruitcake and this one is my favorite. This one keeps very well...especially if brandied! Makes two loaves or one 9 inch tube pan.”
1hr 20mins
2 loaf pans or one 9inch tube pan

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. Butter 2 9x5 loaf pans.
  3. Line them with foil and butter again.
  4. Mix spices with the flour and take a small amount and dust the foil lined pans with it.
  5. Set pans aside.
  6. Take baking soda and add to the flour and spice mixture.
  7. Set aside.
  8. Cream butter then add brown sugar to it.
  9. Cream again until sugar is incorporated.
  10. Add lemon extract and eggs and beat well.
  11. Add applesauce and molasses and blend.
  12. Add flour/spice mixture and beat well.
  13. Stir in candied fruit, citron, raisins and pecan.
  14. Spoon into pans and cover tops with walnut meats.
  15. Bake for 1- 1 1/4 hours (until toothpick comes out clean).
  16. Let set for 7-10 minutes then turn out on racks and cool.
  17. When completely cooled, wrap well and store in an airtight container.
  18. *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
  19. Wrap fruitcake up with cheesecloth then wrap tightly with foil.
  20. Open up every other day for a week and add additional brandy.
  21. Serve away from flames.

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