Dark Sweet Fruitcake
A rich, sweet fruitcake packed with pecans, raisins, cherries, and pineapple, perfect for festive occasions or as a moist treat for fruitcake lovers.
Ingredients
Instructions
- Grease and flour the bottom and sides of the pan.
- In a large bowl, combine the egg and water.
- Add the remaining ingredients by hand and stir until combined.
- Pour the batter into the prepared pan.
- Bake at 350°F until a toothpick inserted into the center comes out clean, following the directions for your pan size.
- Cool the cake for 15 minutes.
- Loosen the edges and remove from the pan.
- Cool completely before serving.
Tips & Substitutions
For a richer flavor, consider substituting half the water with orange juice or adding a splash of rum to enhance the fruitiness. If you prefer a slightly different texture, swap out pecans for walnuts or almonds. To make it easier to slice, ensure the cake has cooled completely before cutting. This fruitcake can also be made ahead of time, as it often tastes better after a day or two to let the flavors meld.
Serving Suggestions
Serve this dark sweet fruitcake as a delightful dessert alongside a cup of tea or coffee. It pairs beautifully with a dollop of White Cloud Frosting for added sweetness. For a festive touch, consider serving it with Festive Cooked Carrots on the side. This cake also makes a great treat for holiday gatherings or as a homemade gift for friends and family.
Storage & Reheating
Store any leftover dark sweet fruitcake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze it for up to three months. To reheat, simply thaw overnight in the refrigerator, then warm slices in the microwave or in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Sweet Fruitcake contains roughly 827 calories, with 12g protein, 107g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (41% of the Daily Value), protein (23% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 542mg per serving (24% 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 other types of dried fruit in this recipe?
Absolutely! You can substitute raisins with dried cranberries, apricots, or figs for a different flavor profile. Just make sure to keep the total amount of fruit the same to maintain the moisture level in the cake.
How can I prevent the fruit from sinking to the bottom of the cake?
To prevent the fruit from sinking, toss the raisins, candied cherries, and pineapple in a bit of flour before adding them to the batter. This helps to coat them and keeps them suspended in the cake while baking.
Is it necessary to use a specific type of bread mix?
While a quick bread mix is recommended for convenience, you can use any plain or spiced cake mix as a substitute. Just adjust the liquid amounts as needed based on the mix you choose, ensuring the batter has the right consistency.
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).