Fruit

  • 1 1/2 cup golden raisins
  • 1 1/2 cup dark raisins
  • 1 1/2 cup dried cranberry
  • 1 cup currents
  • 1 cup dates
  • 1 cup dried apricots
  • 1/2 cup figs
  • 1/2 cup green cherries
  • 1/2 cup red cherries
  • 1/2 cup chopped almonds
  • 1/2 cup chopped grated orange peel
  • 1/2 cup chopped grated lemon peel
  • 1/2 cup prunes
  • 1 cup orange juice, soaked over night in large bowl in fridge

Wet Ingredients

  • 1 cup molasses
  • 6 eggs well beaten
  • 2 cups hot water
  • 1 cup soft butter
  • 1 tbsp vanilla
  • 1/2 cup rum or whiskey

Dry Ingredients

  • 3 1/2 cups sifted flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp soda (dissolved in hot water – see end of method)
  • 1 tbsp cloves
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 2 tsp nutmeg

Mixing Method

  • Chop all the fruit fine and pour in the orange juice
  • Soak overnight in the fridge
  • Dust fruit with 1/4 cup of the flour
  • Steep dry spices in the molasses over low heat – do not let boil. Longer steeping will make the cake darker.
  • Cream the butter and sugar
  • Add the well beaten eggs
  • Add the salt and vanilla
  • Add the cooled molasses blend
  • Gradually add 3 1/4 cups flour to the wet mixture
  • Add the soda dissolved in hot water and beat well
  • By hand, stir the floured fruit into the dough for a consistent mixture

Baking and Storage

  • Line small baking containers with 3 layers of parchment paper and cover the top of each container with parchment paper
  • Place containers in larger covered pots and half fill with water
  • Bake at 275 F for 3 to 3 1/2 hours or until tooth pick comes out clean
  • Remove from oven and lift the small containers from the water pots
  • Remove the top parchment paper from the small containers
  • Cool at least for 1/2 hour
  • Remove the cakes from the small containers and remove the layered parchment paper
  • Whisk the warm cakes with rum and leave to cool
  • Optional: Top cakes with white frosting
  • Tightly wrap the cool cakes and store in a cool place for about 3 weeks

This recipe is a modification of “Dark Christmas Cake” as published in “Fat-Back and Molasses” – A Collection of Favourite Old Recipes from Newfoundland & Labrador – page 110

Our first attempt made 5 small cakes