Bertha Roberts' Dark Fruit Cake
A rich, spiced dark fruit cake packed with nuts and dried fruits, perfect for festive occasions and those who enjoy deep, aromatic flavors with a moist texture.
Ingredients
- 4 cups plain flour ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 1 teaspoon allspice ⓘ
- 2 teaspoons nutmeg ⓘ
- 12 eggs ⓘ
- 1 cup molasses ⓘ
- 1 cup melted butter ⓘ
- 1 cup milk ⓘ
- 2 cups brown sugar ⓘ
- 1 cup white sugar ⓘ
- 1 pound walnuts ⓘ
- 1 pound raisins ⓘ
- 1 pound currants ⓘ
- 1 pound dates ⓘ
- 0.5 pound mixed fruit ⓘ
- 0.5 pound cherries ⓘ
- 0.5 pound pineapple ⓘ
Instructions
- Mix brown and white sugars with melted butter and cream thoroughly.
- Sift the plain flour, baking powder, cinnamon, cloves, allspice, and nutmeg together and set aside.
- Add eggs one at a time to the creamed mixture, beating well after each addition.
- Add molasses and mix well.
- Alternately add the sifted flour mixture and milk to the wet ingredients, mixing gently after each addition.
- Dredge all dried fruits and nuts with a little flour to prevent sinking.
- Fold the floured fruits and nuts into the batter.
- Pour the batter into a prepared baking pan.
- Bake at 300°F (150°C) until a skewer inserted in the center comes out clean, approximately 3 hours.
Tips & Substitutions
To enhance the flavor, consider soaking the dried fruits in rum or orange juice overnight before adding them to the batter. If you’re short on time, you can substitute the molasses with dark brown sugar mixed with a bit of water. For a lighter cake, you might reduce the amount of butter and replace it with applesauce. Always ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
Serve slices of this rich dark fruit cake alongside a cup of tea or coffee for a delightful afternoon treat. It pairs beautifully with Cheese-Pickle-Onion Sticks for a savory contrast. For an elegant touch, top with Dream Frosting or serve with a dollop of whipped cream to complement the flavors.
Storage & Reheating
Store the cooled fruit cake in an airtight container at room temperature for up to a month. Alternatively, wrap it tightly in plastic wrap and then foil, and refrigerate for longer freshness. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bertha Roberts' Dark Fruit Cake contains roughly 1458 calories, with 22g protein, 250g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (80% of the Daily Value), iron (65% of the Daily Value), and calcium (61% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts or fruits in this recipe?
Absolutely! Feel free to substitute walnuts with pecans or almonds based on your preference. You can also replace the raisins, currants, or dates with other dried fruits like apricots or cranberries for a unique twist.
How can I tell when the cake is done baking?
The cake is done when a skewer inserted into the center comes out clean. Keep an eye on it after about 2.5 hours to avoid overbaking, as ovens can vary. If you notice the top browning too quickly, cover it loosely with foil.
Is this cake suitable for freezing?
Yes, this dark fruit cake freezes well! After it has cooled completely, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 6 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).