Dark Sweet Fruit Cake
A rich, moist fruit cake packed with raisins, candied cherries, pineapple, and pecans, perfect for festive occasions or a sweet treat with tea or coffee.
Ingredients
Instructions
- In a bowl, combine the egg and water.
- Add the remaining ingredients by hand.
- Stir until well mixed.
- Pour into a well-greased and floured pan.
- Bake at 350°F (175°C) for the appropriate time based on pan size.
- Cool the cake for 15 minutes.
- Loosen around the edges and remove from the pan.
- If desired, glaze with warm corn syrup and decorate with candied fruits and nuts.
Tips & Substitutions
For a richer flavor, consider adding a splash of rum or orange juice to the batter. You can substitute dried cranberries for raisins or use walnuts instead of pecans based on your preference. If you want a gluten-free option, use a gluten-free flour blend. Ensure the cake is completely cool before glazing to avoid melting.
Serving Suggestions
This Dark Sweet Fruit Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. It also makes a great addition to a holiday dessert table alongside Ann'S Apple Pie or Bunny'S Best Dessert. Serve with a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to five days. You can also refrigerate it for up to two weeks. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Sweet Fruit Cake contains roughly 645 calories, with 8g protein, 66g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (30% of the Daily Value), and a good source of protein and iron. It also contributes 8g 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 use fresh fruit instead of candied fruit?
While fresh fruit can be used, it may alter the texture and moisture of the cake. If you prefer fresh fruit, consider using it as a topping rather than mixing it into the batter to avoid excess moisture.
How long should I bake the cake?
Baking time varies based on the pan size. Generally, a standard loaf pan takes about 50-60 minutes, while a round cake pan may take 30-40 minutes. Always check for doneness using a toothpick; it should come out clean when the cake is done.
Can I make this cake ahead of time?
Absolutely! This cake actually benefits from sitting for a day as the flavors meld. You can bake it a day or two in advance. Just store it properly and glaze it right before serving for the best presentation.
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).