Fruit Cake Dark
A rich, spiced fruit cake loaded with preserves, dried fruits, and molasses, perfect for festive occasions or hearty desserts, appealing to those who love flavorful, dense cakes.
Ingredients
Instructions
- Mix all ingredients as listed in the recipe.
- Pour the batter into a tube pan.
- Place a pan of water on the bottom rack of the oven.
- Bake at 250°F (120°C) for 2 1/2 to 3 hours until done.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you prefer a lighter cake, you can reduce the amount of molasses and replace it with honey or maple syrup. Make sure to sift the flour and baking powder together for a lighter texture. You can also add nuts like walnuts or pecans for extra crunch. This cake pairs beautifully with Raspberry And Cream Cheese Coffee Cake.
Serving Suggestions
This fruit cake is perfect for holiday gatherings and can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs wonderfully with a cup of coffee or tea. Consider serving it alongside a fresh fruit salad or a light cheese platter for a balanced dessert spread.
Storage & Reheating
Store any leftover 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 several weeks. When ready to enjoy, simply bring it to room temperature or warm it gently in the oven at low heat for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Dark contains roughly 2876 calories, with 29g protein, 516g carbohydrates, and 85g fat. It is an excellent source of calcium (103% of the Daily Value), potassium (72% of the Daily Value), and iron (64% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1583mg per serving (69% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, keep in mind that it may result in a denser cake. If you're looking for gluten-free alternatives, consider using a gluten-free all-purpose blend, but adjust the liquid ingredients as needed to maintain the right consistency.
How can I enhance the flavors of the fruit cake?
To enhance the flavors, consider adding a splash of your favorite liqueur, such as rum or brandy, to the batter. Additionally, incorporating fresh citrus zest, like lemon or orange, can brighten the overall flavor. Don't forget to soak your dried fruits in warm water or the liqueur for a few hours before mixing them in for extra moisture and flavor.
Is it necessary to use a tube pan for this cake?
While a tube pan is recommended for even baking and easy removal, you can use a regular cake pan if necessary. Just be sure to adjust the baking time, as a regular pan may require less time in the oven. To prevent sticking, line the bottom and sides with parchment paper and grease well.
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).