Dark Fruitcake

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“This fruitcake is a Christmas tradition at our house. It is a dark fruitcake, rich with lots of nuts and candied fruits and a bit of rum. Makes 1 Large Tube Cake and 2 8-inch loaves”
3hrs 30mins
3 cakes

Ingredients Nutrition


  1. In a large microwave safe bowl, heat rum on high for 30 seconds.
  2. Stir in raisins and heat on high for 2 minutes.
  3. Stir rum/raisins, cover and set aside.
  4. Heat oven to 275°F.
  5. Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
  6. In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat and water (or orange juice).
  7. Mix for about 1 minute on low speed of mixer, scraping bowl constantly.
  8. Drain rum from raisins, add water (or orange juice) to rum to equal 1 cup.
  9. Add rum/juice mixture to batter and beat for 3 minutes on high speed, scraping bowl occaisionally.
  10. Stir in mincemeat and mix well.
  11. Batter will be very thick.
  12. In a large bowl, mix together all fruits and nuts (including drained raisins).
  13. Sprinkle with 1/4 cup flour and toss to coat (add more flour if necessary).
  14. With a wooden spoon, stir all the fruits and nuts into the batter, making sure all are coated.
  15. Fill large tube pan to within 2 inches of the rim, spread mixture evenly.
  16. Divide remaining mixture evenly in the 2 prepared loaf pans.
  17. Bake for 2 1/2 to 3 hours, or until toothpick inserted in center comes out clean.
  18. If necessary, cover fruitcakes with aluminum foil for the last hour of baking to prevent over browning.
  19. Remove cakes from pans and cool.
  20. When cool, (brush them with additional rum- optional), then wrap them well in plastic wrap and store in a cool place for at least 3-4 week before serving.

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