Doris Hart’s Dark Fruitcake Holiday Recipe.

If there’s one recipe that seems to have gotten a bad wrap over the years, the fruitcake is surely it. This recipe is sure to change your mind.

Doris Hart’s Dark Fruitcake Holiday Recipe

Now you know that one of my favorite things about the holiday season is the passing down of recipes through the generations. I love being able to have my family over and make the same recipes my mother did when I was a child. This one was one of my Grandmother’s favorites, a Dark Fruit Cake. She got the recipe from “Doris Hart” who I was lucky to learn was a neighbor friend of hers when she lived in South Florida.

This fruitcake is such a family staple that it actually inspired one of our new Family Recipe series Tea Towels. And I was so honored to be included in this month’s issue of Taste of the South, sharing this beautiful heirloom family recipe card and the story behind it (Nov/Dec 2018) so be sure to check out the full story there.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Doris Hart’s Dark Fruitcake Holiday Recipe.

  • Author: Heirloomed Collection


Our family recipe takes a fresh glance at this notorious holiday cake. This fruitcake is the perfect dessert for the next holiday party or family function you attend.


  • 1 lb sugar
  • 1 lb butter
  • 1 lb flour
  • 1 lb walnuts
  • 1 lb almonds
  • 1 lb pecans
  • 1 doz eggs
  • 4 pkg seedlees raisins
  • 2 lb dates
  • 1 lb candied cherries
  • 1 lb pineapple
  • 1/2 pound each: citron lemon & orange peel
  • 1 jar jelly
  • 1 t each: cloves, cinnamon, allspice
  • 2 squares chocolate
  • 1 cup dk molasses, coffee, and brandy
  • 1/2 cup orange juice


  1. Cream butter, sugar- add egg yolk, creamed till lemon color.
  2. Add liquids and flour alternately, then spices and slightly beaten egg whites.
  3. Add fruit (cut, floured, and dredged first.)
  4. Grease and line pans with greased brown paper. Bake slow- 300 degrees then lowered to 250 degrees for two or more hours until tested.
  5. Cool- dribble with brandy and wrap in cheesecloth or paper towels and aluminum foil (not to be places next to the cake) and store in a cool place.
  6. Makes several cakes- bake in tube pans or loaf pans- Different sizes will require different time schedules for baking.
  7. May be frosted, glazed or left plain.

Thanks to the article in Taste of the South, we have gotten so many requests from readers for the full version of this recipe, so I hope this serves as your go-to recipe for years to come! If you give it a try please let me know how you like it in the comments!

heirloomed is a lifestyle brand with a mission of “keeping heirlooms around for another generation.” Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of “goods inspired by the past, for generations to enjoy” with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

I’m an old soul based in Atlanta, GA and mom of 3 with a deep love of all things from the past with a story to tell, on a mission to keep heirlooms around for another generation - whether it be a tradition, splattered family recipe, or historic home.

Join our Newsletter

Join our Newsletter

Recent Posts

Recent Comments

Leave a Comment