Dark Rich Fruit Cake
A rich, moist fruit cake packed with dried fruits and warm spices, perfect for festive occasions and suited for those who love dense, flavorful desserts.
Ingredients
Instructions
- Beat eggs until foamy; add brown sugar, milk, molasses, and melted oleo.
- Sift dry ingredients; add flour and mixed fruits.
- Line pans with wax paper and grease them.
- Pour batter into pans and bake at 275°F (135°C) for 2.5 to 3 hours.
Tips & Substitutions
For a more intense flavor, consider soaking the dried fruits in rum or orange juice overnight. If you don't have molasses, you can substitute it with dark corn syrup or honey. To enhance the texture, finely chop the pecans or replace them with walnuts if desired. Make sure to sift the flour and dry spices thoroughly to avoid clumping, ensuring an even distribution throughout the batter.
Serving Suggestions
This Dark Rich Fruit Cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. You can serve it plain or dust it with powdered sugar for a festive touch. For an extra indulgence, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a great addition to holiday dessert tables alongside items like Pecan Nut Squares.
Storage & Reheating
Store any leftover Dark Rich Fruit Cake in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm it gently in the microwave for a few seconds, or serve at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Rich Fruit Cake contains roughly 443 calories, with 5g protein, 87g carbohydrates, and 11g fat. It is an excellent source of iron (24% of the Daily Value) and calcium (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 805mg per serving (35% 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?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. You can bake the cake a week in advance and store it properly. Just be sure to wrap it well to keep it moist. It's often said that fruit cakes taste better after a few days or even weeks.
What can I use instead of pecans?
If you're not a fan of pecans, walnuts or almonds can be excellent substitutes. They will provide a different but delightful flavor and texture. Just make sure to chop them to a similar size as the pecans to ensure even distribution in the cake.
Is it necessary to use wax paper in the pans?
Using wax paper helps prevent the cake from sticking to the pans and makes for easier removal. If you don’t have wax paper, you can use parchment paper instead. Greasing the pans well is also important to ensure the cake comes out intact.
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).