Dark Fruit Cake
Dark Fruit Cake is a rich, dense dessert packed with dried fruits, nuts, and warm spices. Its deep flavors and moist texture make it perfect for holiday celebrations or special occasions, appealing to those who enjoy traditional, hearty baked goods with a hint of spice.
Ingredients
Instructions
- Combine raisins, water, sugar, and butter in a saucepan.
- Bring the mixture to a boil, then remove from heat and let cool.
- Preheat oven to 275°F (135°C).
- Mix the cooled fruit mixture with eggs, flour, baking powder, salt, soda, cinnamon, cloves, allspice, mixed fruit, and nut meats until well combined.
- Pour the batter into two greased loaf pans.
- Bake slowly at 275°F (135°C) for 2 hours until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider soaking the raisins in warm water for a few hours before adding them to the recipe. If you don't have mixed fruit, you can substitute with an equal amount of dried apricots or cranberries. Using dark brown sugar instead of white sugar will give the cake a deeper, more complex sweetness.
Serving Suggestions
This dark fruit cake is delightful on its own but can be served with a dollop of whipped cream or a side of vanilla ice cream for added richness. It also pairs beautifully with Broccoli, Cauliflower And Carrot Salad for a contrasting texture and flavor. Enjoy it as a festive dessert or a comforting snack with tea.
Storage & Reheating
Store the dark fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a month. To reheat, slice and warm in the oven at 250°F (120°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Fruit Cake contains roughly 1915 calories, with 17g protein, 172g carbohydrates, and 132g fat. It is an excellent source of calcium (46% of the Daily Value), iron (38% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this cake ahead of time?
Yes, this cake actually tastes better after a day or two as the flavors meld together. You can prepare it a few days in advance and store it properly. Just make sure to let it cool completely before wrapping it for storage.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. This will maintain the moisture and richness of the cake without compromising on flavor.
Is it possible to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better texture. The baking time may need slight adjustments, so keep an eye on it while baking.
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).