Dark Fruitcake
Dark fruitcake is a rich, dense dessert packed with a medley of candied fruits, nuts, and warm spices. Its deep flavors make it perfect for festive occasions or as a sweet gift, offering a chewy, moist texture with hints of cinnamon, nutmeg, and molasses that appeal to fruitcake lovers and holiday enthusiasts alike.
Ingredients
- 3/4 cup butter ⓘ
- 3 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 16 ounces diced mixed candied fruits and peels ⓘ
- 1 3/4 cups packed brown sugar
- 1 cup orange juice
- 8 ounces pitted, whole dates ⓘ
- 8 ounces whole red or green candied cherries ⓘ
- 15 ounces raisins
- 1 cup slivered almonds ⓘ
- 1 cup pecan halves ⓘ
- 1/2 cup chopped candied pineapple ⓘ
Instructions
- Grease 3 (8 x 4 x 2-inch) loaf pans or 2 (10 x 3 1/2 x 2 1/2-inch) loaf pans.
- Line the bottom and sides of the pans with brown paper to prevent overbrowning, then grease the paper.
- In a saucepan, melt the butter and allow it to cool.
- In a large bowl, stir together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and 1 teaspoon salt.
- Add the mixed candied fruits and peels, dates, cherries, raisins, almonds, pecans, and pineapple. Mix until well coated.
- In a separate bowl, beat the eggs until foamy.
- Add the brown sugar, orange juice, molasses, and melted butter to the eggs and beat until blended.
- Stir the egg mixture into the fruit and nut mixture until well combined.
- Divide the batter evenly among the prepared pans.
- Bake in a preheated oven at 325°F (165°C) for about 90 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Tips & Substitutions
For a richer flavor, consider adding a splash of dark rum or brandy to the batter. You can also substitute the mixed candied fruits with dried fruits like apricots or figs for a twist. If you're short on time, using store-bought candied fruits can save you effort. Make sure to check the freshness of your spices; they should be aromatic for the best results.
Serving Suggestions
Serve slices of dark fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, garnish with candied orange slices or serve alongside cheese for a delightful contrast. Explore more American recipes to complement your holiday spread.
Storage & Reheating
Store leftover dark fruitcake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to six months. To reheat, let it thaw overnight in the refrigerator and then warm slices in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Fruitcake contains roughly 453 calories, with 7g protein, 71g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (64% of the Daily Value), calcium (33% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin C and protein. It also contributes 18g of dietary fiber toward your daily target.
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 fruitcake ahead of time?
Absolutely! Dark fruitcake improves in flavor over time. Making it a few weeks in advance allows the flavors to meld beautifully. Just wrap it well and store it in a cool, dark place, or freeze it if you need to store it longer.
What can I use instead of candied fruits?
If you prefer a less sweet option, you can substitute candied fruits with a mix of dried fruits like cranberries, cherries, or apricots. You can also use fresh fruits like chopped apples or pears, but adjust the moisture levels in your batter accordingly.
How do I know when the fruitcake is done baking?
To check if the fruitcake is done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Keep an eye on the baking time, and remember that oven temperatures can vary, so it might need a little more or less time.
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).