Dark fruitcake Christmas

A great recipe for Christmas!


  • 1 ½ cups dark seedless raisins
  • 1 ½ cups water
  • 1 ½ cups sugar
  • ¼ cup butter
  • 2 ½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. each ground cloves, nutmeg and allspice
  • 1 cup chopped nuts
  • 1 cup sliced or diced candied fruits and peels
  • ½ cup thinly-sliced candied pineapple
  • 1 cup halved candied cherries
  • 1 egg
  • 1/3 cup rum, bourbon or brandy

How to make

Cook raisins, water and sugar 5 minutes. Add butter and let cool. Sift flour, baking powder and soda, salt and spices together. Add fruit and nuts to flour mixture and stir well to coat. Beat egg until light, add raisin mixture, then flour mixture and liquor. Mix well and pour into well-greased 9” tube pan. Bake in preheated over at 350ºF for one hour. If not well done when tested, bake a few minutes more. Cool in pan or rack and turn out and let cool completely. This cake should be baked 4 weeks before it will be used. To store, wrap in cheesecloth previously soaked in liquor, then wrung out. Cover with foil. Store in cool place.

Makes one 9” cake.