Inexpensive Fruit Cake
A rich, moist fruit cake packed with dried fruits, nuts, and warm spices, perfect for dessert or festive occasions, appealing to those who enjoy hearty, flavorful baked goods.
Ingredients
Instructions
- Mix dark syrup, shortening, self-rising flour, brown sugar, egg, cocoa powder, and black coffee together.
- Add nutmeg, cinnamon, ground cloves, seedless raisins, chopped peanuts, ginger, and chopped prunes to the mixture.
- Mix well until all ingredients are combined.
- Pour the batter into a greased and floured pan.
- Bake in a slow oven for 1 hour.
Tips & Substitutions
For a moist cake, ensure the shortening is well-creamed with the sugars before adding other ingredients. If you want to reduce the fat, substitute half of the shortening with applesauce. You can also replace the cocoa with carob powder for a different flavor. For a more festive touch, add chopped dried fruits like apricots or cranberries.
Serving Suggestions
Serve slices of this fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with French Rhubarb Pie for a varied dessert spread. Consider enjoying it alongside a cup of coffee or tea for a comforting treat.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to three months. To reheat, thaw in the refrigerator overnight and warm in the oven at 300°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Inexpensive Fruit Cake contains roughly 2229 calories, with 24g protein, 193g carbohydrates, and 164g fat. It is an excellent source of dietary fiber (177% of the Daily Value), iron (109% of the Daily Value), and potassium (58% of the Daily Value). Note that it is relatively high in sodium, at 684mg per serving (30% 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 flour instead of self-rising flour?
Yes, you can substitute self-rising flour with all-purpose flour and add 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every cup used. This will help achieve a similar rise and texture in the cake.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of self-rising flour. Just ensure that the blend includes xanthan gum to help provide structure and stability to the cake.
How can I enhance the flavor of the fruit cake?
To enhance the flavor, consider soaking the raisins and prunes in black coffee or rum for a few hours before adding them to the batter. This will infuse them with more depth and richness. Additionally, using freshly grated spices can elevate the overall taste.
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).