Butterless, Eggless, Milkless Fruit Cake
A rich, moist fruit cake without butter, eggs, or milk, featuring spicy and sweet flavors from raisins, candied fruits, and warming spices, perfect for special occasions.
Ingredients
Instructions
- Put sugar, cold water, raisins, lard, cinnamon, cloves, nutmeg, and salt in a saucepan and boil for 3 minutes.
- Let the mixture cool.
- Add candied fruits, chopped nutmeats, sifted flour, baking powder, and soda dissolved in a little hot water and molasses to the cooled mixture.
- Mix well until combined.
- Pour the batter into a well-greased and floured cake pan.
- Bake in a 350°F oven for 30 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the lard with coconut oil or using vegetable shortening. If you're looking for a gluten-free option, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, to enhance the spice profile, feel free to add a dash of ginger or allspice. Make sure to sift the flour to avoid lumps in the batter.
Serving Suggestions
This fruit cake pairs beautifully with a cup of tea or coffee, making it a perfect snack or dessert. For a festive touch, serve it alongside Warm Orange - Spiced Fruit for a delightful contrast. You can also top slices with a light drizzle of homemade French Salad Dressing for a unique twist. Enjoy it as a standalone treat or as part of a dessert platter.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to three weeks. To reheat, slice and warm individual pieces in the microwave for a few seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Butterless, Eggless, Milkless Fruit Cake contains roughly 427 calories, with 9g protein, 79g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 982mg per serving (43% 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 dried fruits in this recipe?
Yes, you can customize the fruit cake by substituting the seedless raisins with other dried fruits like apricots, cranberries, or figs. Just make sure to keep the total quantity of dried fruits the same to maintain the balance of flavors and moisture in the cake.
Is it possible to make this cake without lard?
Absolutely! You can substitute lard with vegetable shortening, coconut oil, or even applesauce for a healthier alternative. Each option will slightly alter the texture and flavor, so choose according to your preference and dietary needs.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or a cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep an eye on it, as baking times can vary based on your oven and the pan used.
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).