Black Fruit Cake
A rich, moist fruit cake packed with raisins, dates, figs, and warm spices, perfect for festive occasions or cozy gatherings with deep, flavorful notes.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, nutmeg, cloves, cinnamon, and baking powder.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Fold in jam, preserves, and chopped fruit (raisins, dates, figs).
- Pour batter into a prepared baking pan and bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or orange juice to the batter. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. This cake can benefit from aging; wrap it tightly in foil and let it sit for a few days for the flavors to meld, similar to Grandmama Dodd's Chewy Brownies.
Serving Suggestions
This Black Fruit Cake is delicious on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside other holiday treats like Pineapple Creme Pie or Flannel Cakes during gatherings.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to a week. For longer storage, you can freeze slices individually in plastic wrap and then place them in a freezer bag for up to three months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Black Fruit Cake contains roughly 1010 calories, with 15g protein, 190g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (69% of the Daily Value), calcium (47% of the Daily Value), and iron (35% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 677mg per serving (29% 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 types of dried fruit in this recipe?
Absolutely! You can substitute or add other dried fruits such as apricots, cranberries, or cherries. Just make sure to maintain the overall weight of the fruit to keep the balance in the recipe.
What can I do if my batter is too thick?
If your batter is too thick, you can add a bit more buttermilk, one tablespoon at a time, until you reach the desired consistency. Be careful not to add too much at once to avoid making the batter too runny.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).