Rich and Dark Fruitcake

    4 hours

    When you need to make a large amount of fruitcake, this is the recipe. It can be prepared weeks ahead of time and just gets better.

    7 people made this

    Serves: 48 

    • 12 cups raisins
    • 3 cups dried currants
    • 1kg mixed dried fruit
    • 500g glace cherries
    • 500g maraschino cherries, drained
    • 1 1/4 cups dates, pitted and chopped
    • 1 cup (125g) plain flour
    • 500g butter, softened
    • 2 cups (440g) white sugar
    • 12 egg yolks
    • 1 (450g) can crushed pineapple with juice
    • 1 tablespoon vanilla essence
    • 2 1/4 cups (280g) plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 4 teaspoons unsweetened cocoa powder
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 1 cup orange juice
    • 4 cups chopped walnuts
    • 12 egg whites

    Preparation:1hour  ›  Cook:3hours  ›  Ready in:4hours 

    1. Preheat oven to 135 degrees C. Grease four loaf tins and then line with brown paper or foil. Grease again.
    2. In a large container stir raisins, currants, fruit mix, glace cherries, maraschino cherries, dates and 1 cup flour together until all the fruit is well coated with flour.
    3. Measure 2 1/4 cup flour, baking powder, bicarb soda, salt, cocoa, cinnamon and nutmeg into a medium bowl. Stir to mix.
    4. In a very large bowl cream the butter with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
    5. In another bowl beat egg whites until stiff. Fold egg whites into batter and stir in fruit gently. Divide batter among pans. Smooth.
    6. Bake for about 3 hours until an inserted toothpick comes out clean.

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    Reviews and Ratings
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    Reviews in English (5)


    This is an excellent recipe. I played with the fruits added - included dried cherries, bleuberries and cranberries to substitute for some of the raisins. I also included some chopped candied papaya and pineapple. The key is mixing all the fruit with the flour first. That way the fruit does not sink to the bottom of the cake. Thanks for the great recipe.  -  25 Nov 2005  (Review from Allrecipes USA and Canada)


    I hate fruitcake... BUT this was actually really tasty. It's strong, moist, and not at all bland. My step-dad loves fruitcake and has asked me to make it every Christmas from now on... I guess I will be using this recipe for the next 25+ years since he's only 50.  -  19 Dec 2007  (Review from Allrecipes USA and Canada)


    Wonderful fruitcake. Easy to make. It made 10 small loaves and baked in 2 hrs. It is moist, heavy and very rich. It is a keeper.  -  06 Dec 2008  (Review from Allrecipes USA and Canada)