Dark Fruit Cake Soaked With Rum And Wine

Open-Minded To Dark Fruit Cake

Let me start off by apologizing to the regular fruit cake lovers who were offended by me calling them crazy.

Enjoy what you enjoy, even though dark fruit cake is still better than that basic fruit cake you all like to eat.

Yes, this is a sincere apology, for you, and your taste buds.

I’M KIDDING, I’M KIDDING! I do not want to be canceled, but if you are going to do it, then at least try this dark fruit cake/dark rum cake recipe out first.

All jokes aside, I was never the biggest fan of fruit cake. In fact, I always thought that fruit cake was overrated.

Additionally, I always feel like I hurt somebody’s feelings during Christmas time because of my nonchalant attitude toward their fruit cake. Sorry, I am not about to get excited over foods that I do not care for.

I promise I do not have any bad intentions. I do not go around terrorizing people while they are eating fruit cake.

Furthermore, I am a good person, honestly.

Then, one day while I was busy being a GOOD PERSON, I was introduced to dark fruit cake.

Although I only tried regular fruit cakes at the time, in my mind, all fruit cakes were the same, so I was a bit hesitant to try the food out.

Thankfully I am a foodie so regardless, I am always down to try new recipes, and I can honestly say that I am ecstatic that dark fruit cake is in my life, to this day!


How Long Do You Soak Fruit Cake In Alcohol For Christmas?

Let us take Christmas out of the equation for a second. Any time of the year you decide to make this dark rum cake recipe, you will let the cake soak overnight.

In my lifetime, I came across individuals who let their fruit cake soak for 2 weeks.

There are even people who only eat fruit cake on Christmas, however, they make the fruit cake the day after and let it soak in alcohol for a year.

Talk about patience!

How long can Cherries last in alcohol?

Simply pour out the cherry juice in the jar (save it for Shirley Temples) and then pour the alcohol of choice in. Chill them for at least 24 hours (the longer you chill, the more flavor they absorb).

How much alcohol is in a preservative?

The best preservative is ethyl alcohol (sometimes abbreviated as ethanol or EtOH), diluted no more than 70% with water. Isopropyl alcohol (isopropynol) will work, but ethyl alcohol is required for any later genetic studies. Specimens needed for genetic studies should be preserved in 90% or stronger ethyl alcohol.


  1. Using a sharp knife, slice the peaches in thin slices and place in a serving bowl.
  2. Juice the orange (reserve the juice) and cut the rind into small matchsticks.
  3. In a separate bowl, mix the wine, orange juice, honey, and rind together. Pour the mixture over the peaches.
  4. Cover and place in a refrigerator to soak and chill for an hour. Serve immediately.

What are the differences between yellow and white peaches?

White peaches were considered inferior to yellow peaches in the United States until the 1980’s. Now the popularity of the white peach has increased because people favored their “sweeter, less tangy flesh,” according to specialtyproduce.com.

It wasn’t until the 1980’s that a hardier white peach was made. Prior to that, white peaches bruised easily and they were difficult to transport.

Keeping Cool

As the ice in a pitcher of sangria melts, it will gradually dilute the drink. To avoid this problem, replace the ice with something a little more flavorful. When you’re making your sangria, slice some extra fruit and pop it in the freezer. The next day, drop a few pieces of frozen fruit in each glass in lieu of ice cubes. Your sangria will stay cold, but instead of extra water your guests will have a little more fruit to snack on.

Reader Interactions


  1. Rich Christmas fruit cake | Aromatic Essence says:

    December 15, 2015 at 11:14 pm

    […] My preps are in full swing, although I still have a fair bit left to be done! Remember my post on rum soaked dry fruits? It was about time for those drunken, boozy dry fruits to be used in the making of the the […]


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