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Spiked Fruit Cake


1 ½ C seeded raisins (I use golden raisins)

1 ½ C dates chopped

2 C sugar

2 C boiling water

5 tablespoons shortening

3 C flour

1 tsp baking soda

1 tsp ground cloves

1 tsp salt

2 tsp cinnamon

1 C chopped nuts

1 C candied cherries (I use the whole larger container)

1 C candied pineapple (I use the whole larger container)

Bottle of Northern Latitudes Whaleback Spiced Rum OR Visions of Sugar Plums OR Bernie's Brandy


Preheat over to 350. Grease and flour a 10 inch spring form pan very well. I have also used a Bundt pan. Makes a pretty presentation if serving the whole cake.

  • Pour raisins, dates, sugar, boiling water & shortening in a pan and simmer for 20 minutes. Cool.

  • Sift flour, soda, cinnamon, cloves, and salt together in a large bowl

  • Slowly mix in cooled raisin and date mixture.

  • Add the chopped nuts and candied fruit. Mix well.

  • Spoon into the pan and level with an offset knife

Bake for 1 ½ hours. Cool. Remove carefully from pan.

Wrap in a tea towel or cheesecloth. Place in a tin or plastic airtight container. Douse with ¼ C brandy, plum liqueur, or rum. Put it in a cool place in container and leave there. Weekly, douse with ¼ C more of the spirit. After 5-6 weeks, it is ready to enjoy! This stores in a cool place in that same container for however long it takes you to eat it up. You can also serve it with whipped cream flavored with a bit of the spirit you used.

Recipe by Connie and Helen Eisenhart


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