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Black fruitcake has been very famous in any kinds of occasions we celebrate worldwide. As a cake lover, I can never say no to this tasty and delicious cake that is always presented on our table. In this connection, I would like to share this recipe and hope it could also make you and your family satisfy with this dessert. See procedure below:

Black Fruitcake Recipe

Black Fruitcake recipe


1/2 lb. of seeded raisins
1/4 lb. of currants
1/2 tsp. of cinnamon
1/2 tsp. of baking soda
1/8 lb. of candid orange peel
1/2 lb. of candied cherries
1 cup of granulated sugar
1 cup of brown sugar, firmly packed
1 lb. of candied pineapple
1 lb. of golden raisins
1/4 lb. of blanched shelled pecans
1/4 lb. of shelled walnuts or pecans
1 tablespoon of milk
1 tsp. of almond extract
1/4 lb. of candied citron
1/8 lb. of lemon peel
2 cups of sifted all-purpose flour
1/2 tsp. of mace
1/2 cup of butter
1/2 cup of dark rum, cognac, sherry
5 Large eggs



1.) Prepare the nuts and fruits in advance. Sliver the citron, lemon and orange peel into strips and cut cherries in half then pineapple into wedges. Set aside it all.

2.)  Pick over currants and raisins to eliminate stray stems and seeds. Add the cognac, rum sherry and soak it overnight. Chop the walnuts and  almonds and set aside.

3.) The next day, grease a 10-inch tube pan, four 1-pound coffee cans and line with brown paper.

4.) In a large bowl, mix 1/2 cup of the sifted flour with all the fruits and nuts then sift remaining flour with spices and baking soda. Next is cream butter until soft, then work in granulated sugar and brown sugar until smooth.

5.)  Stir in the almond extract, eggs, milk, and flour mixture then mix it well. Pour over the nuts and fruits and mixed it with your hands.  Bake at 275 degrees F for 3 hours. The coffee cans, which each holds one-fourth of the batter, will take 1 and 45 minutes to 2 hours.

6.) Remove cakes and let it rest for 30 minutes then put it into cake racks. Peel off the brown paper very carefully.

7.) To age fruitcakes, allow it for at least four weeks.Wrap the cakes in several layers of cheesecloth that are well soaked in rum, cognac. Put it in an airtight container, just like a large crock or kettle then cover it tightly. This process will make the cake easy to slice and neat for every slices. If you want to frost fruitcakes after they have aged, cover its top with almond paste and with milk frosting.

Almond Paste

1 lb. of blanched almonds
1 lb. of confectioners’ sugar
3 large egg whites
1 tsp of almond extract or 2 teaspoons rose water

Blend almonds through an electric blender. Mix in confectioners’ sugar. Beat egg whites slowly then stir in the almond mixture. Add the almond extract using your hands to blend some heavy mixture.

Milk Frosting

1 1/2 cups granulated sugar
1/2 cup milk
1 teaspoon butter
1/2 teaspoon vanilla extract

Combine altogether milk, butter and sugar in a saucepan. Cook and stir it constantly until mixture begins to boil. Remove the heat then stir in the vanilla extract and beat until the frosting is spreading. Spread it all over the top of the cake letting it dribble down the sides.

Now that you know how to  prepare Black Fruitcake, I’m sure that you can prepare it in any kinds of occasions you want to share with your family and friends. Thanks for reading this recipe and hope that you will surely try this Black Fruitcake recipe even if it takes time to make it.



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