Dark Christmas Cake Dark Christmas Cake

Dark Christmas Cake | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jodi Pudge

For a nostalgic holiday throwback, add this boozy fruitcake to your must-bake list. It’s a super make-ahead dessert.

  • Prep time 40 minutes



In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup of the rum; cover and let stand for 24 hours, stirring occasionally.

In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt; toss 1/2 cup into currant mixture. In separate bowl, beat together butter, brown sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture in 1 addition just until combined. Stir in currant mixture and walnuts. Scrape into 13- x 9-inch (3.5 L) double-thickness parchment paper–lined cake pan, smoothing top. 

Set shallow pan on bottom rack of 300°F oven; pour in enough water to come halfway up sides. Bake cake on centre rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean but a little sticky, 45 to 60 minutes. Let cool completely in pan.

Remove cake from pan; peel off parchment paper. Soak double-thickness 16-inch square of cheesecloth in remaining rum; wrap around cake. Wrap in plastic wrap and overwrap in foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 3 months.) Cut crosswise into 6 bars.

Makes 6 cakes, each 14 slices.

Nutritional facts Per slice: about

  • Sodium 40 mg
  • Protein 1 g
  • Calories 113.0
  • Total fat 3 g
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Baking & Desserts

Dark Christmas Cake