Classic Dark Holiday Fruitcake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

A dense, dark, molasses-spiced loaf packed with dried fruit and pecans, soaked in brandy and aged for deeper flavor. It slices cleanly and keeps well for weeks. Makes 1 loaf in about 15 hr.

Prep 30 min

Cook 150 min

Cooling 12 hr

Total 15 hr

Servings 16

Ingredients

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servings

1 ½ cups (200 g)raisins
5 ½ oz (150 g)dried currants
1 ¼ cups (150 g)dried cherries, chopped
¾ cup (100 g)candied orange peel, chopped
¾ cup (100 g)dried figs, stemmed and chopped
½ cup (120 ml)brandy, plus 60 ml for brushing
¾ cup (100 g)pecans, chopped and toasted
¾ cup (170 g)unsalted butter, softened
¾ cup (170 g)dark brown sugar, packed
3 (150 g)large eggs, room temperature
¼ cup (60 ml)molasses
1 ½ cups (190 g)all-purpose flour
1 ½ tsp (4 g)ground cinnamon
¾ tsp (2 g)ground nutmeg
½ tsp (1 g)ground cloves
¾ tsp (2 g)ground allspice
½ tsp (2 g)baking powder
¼ tsp (2 g)fine salt
1 ½ tsp (3 g)orange zest, finely grated

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Instructions

Combine the fruit and 120 ml brandy in a bowl, cover and soak at least 12 hours, stirring once.
Heat the oven to 300 F (150 C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and line with parchment.
Beat the butter and brown sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the molasses and orange zest.
Whisk the flour, spices, baking powder and salt and stir into the batter just until combined.
Fold in the soaked fruit with its liquid and the pecans.
Spread in the pan, smooth the top and bake 2 to 2 1/2 hours, until a skewer comes out clean and the center reaches about 205 F (96 C). Tent with foil if it browns too fast.
Cool in the pan 20 minutes, turn out and brush with 2 tablespoons of brandy.
Wrap in cheesecloth and plastic and brush with brandy once a week for 2 to 4 weeks, storing in the refrigerator.

Tips

Soak the fruit overnight so it stays plump instead of drawing moisture out of the cake.
Low and slow baking keeps the cake moist and prevents burning the fruit.
Good with hot tea or port.

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Recipe FAQ

How long does it take to make classic dark holiday fruitcake?

Plan on 30 minutes of prep and 2 hours 30 minutes of cooking, plus 12 hours to chill. The recipe makes 1 loaf (16 servings).

How should I store classic dark holiday fruitcake?

Wrapped and stored in the refrigerator, it keeps 6 to 8 weeks; freeze up to 6 months. Alcohol alone does not make it shelf stable.

Can I make classic dark holiday fruitcake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with hot tea or port.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

370 Calories / serving

14.4g Fat

56.5g Carbs

4.1g Protein

39.7g Sugar

Whole recipe (16 servings): ~5920 cal · 230g fat · 904g carbs · 66g protein · 635g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.