Dark (Christmas) Fruit Cake
A rich, dark fruit cake featuring a medley of dried fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who love dense, flavorful desserts.
Ingredients
- 2 lb. raisins ⓘ
- 1/2 lb. candied cherries ⓘ
- 1/2 lb. candied pineapple ⓘ
- 1/2 lb. citron ⓘ
- 1 lb. figs ⓘ
- 2 c. butter ⓘ
- 1 1/2 lb. nuts (almonds, pecans, black walnuts or Brazil nuts) ⓘ
- 2 c. brown sugar ⓘ
- 1 c. molasses
- 4 c. flour ⓘ
- 6 eggs ⓘ
- 1/3 c. fruit juice ⓘ
- 1 1/2 tsp. nutmeg
- 3 tsp. cloves ⓘ
- 3 tsp. cinnamon
- 2 tsp. baking powder ⓘ
Instructions
- Mix all ingredients well; put into a greased pan.
- Bake at 325°F until well done.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in fruit juice or rum overnight before mixing. If you don't have all the nuts listed, you can substitute with any combination of your favorites or use sunflower seeds for a nut-free version. Ensure the batter is mixed thoroughly to avoid dry spots, and check for doneness with a toothpick.
Serving Suggestions
Serve slices of this fruit cake with a dollop of whipped cream or a side of orange salad for a refreshing contrast. It pairs beautifully with Old Fashioned Vanilla Tea Cakes for a delightful dessert spread during festive gatherings. A cup of spiced tea or coffee makes a perfect beverage accompaniment.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to three months. To reheat, slice pieces and warm them gently in the oven or microwave, adding a touch of butter for extra moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dark (Christmas) Fruit Cake contains roughly 1327 calories, with 17g protein, 215g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (72% of the Daily Value), iron (56% of the Daily Value), and calcium (53% of the Daily Value). Note that it is relatively high in sodium, at 575mg per serving (25% 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 fresh fruit instead of dried fruit for this cake?
Fresh fruit will add too much moisture and may affect the cake's texture. It's best to stick with dried or candied fruits which provide the necessary sweetness and consistency. If you want a fresh twist, consider serving fresh fruit on the side.
How can I make this cake less sweet?
To reduce sweetness, you can cut back on the brown sugar and molasses. You might also consider using unsweetened applesauce or mashed bananas as a partial substitute for some of the sugar, which will also add moisture.
Is it necessary to use all the spices listed?
While the combination of nutmeg, cloves, and cinnamon creates a warm, festive flavor, you can adjust the spices to your taste. If you prefer a milder cake, reduce the amounts or omit one or two spices without compromising the overall flavor.
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).