Moist and boozy fruitcake with rum and port (aka dark brown cake) from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 341) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Manischewitz wine for ruby port and cane syrup for molasses. Fruit needs to macerate two weeks before baking and cake needs to ripen at least 3 days before serving.

  • leilx on October 28, 2021

    It’s very good.

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