Missouri Depression Fruit Cake
A hearty, fruit-filled depression-era fruit cake featuring raisins, nuts, and spices, perfect for holiday gatherings or cozy at-home treats for those who enjoy rich flavors.
Ingredients
Instructions
- Cook raisins in 2 cups water until tender, then drain.
- Mix the cooked raisins with lard or vegetable oil, cinnamon, cloves, nutmeg, cocoa, flour, soda, and 1 cup cold water or fruit juice.
- Add nuts and candied fruit of your choice to the mixture.
- Pour the batter into greased and floured loaf pans.
- Bake at 300°F (150°C) for 1 hour and 15 minutes.
- Allow the loaves to cool, then wrap in foil.
- Store in refrigerator or freeze.
Tips & Substitutions
For a moister cake, consider substituting half of the lard or vegetable oil with unsweetened applesauce. If you're short on spices, pumpkin pie spice can be a convenient blend. You can also experiment with different dried fruits like apricots or cranberries. For a lighter texture, sift the flour before measuring. This cake can be made ahead and tastes even better after a few days, as the flavors meld.
Serving Suggestions
Slice the Missouri Depression Fruit Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside Crunchy Minglers Snack Mix for a fun contrast in textures at your gatherings.
Storage & Reheating
Once the cakes are completely cooled, wrap them tightly in foil to keep them fresh. They can be stored in the refrigerator for up to two weeks or frozen for several months. For reheating, let the cake reach room temperature and then warm it in a low oven for about 10-15 minutes to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Missouri Depression Fruit Cake contains roughly 2550 calories, with 55g protein, 399g carbohydrates, and 101g fat. It is an excellent source of dietary fiber (328% of the Daily Value), iron (215% of the Daily Value), and protein (110% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% 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 fresh fruit instead of dried fruit in this recipe?
Fresh fruit is not recommended in this recipe, as it contains more moisture and can alter the cake's texture. Stick with dried fruits or candied fruits for the best results, as they complement the dense nature of this cake.
Is it possible to make this recipe vegan?
Yes, you can make this cake vegan by substituting lard or vegetable oil with a plant-based oil like coconut or canola oil. Additionally, use a flaxseed meal and water mixture as an egg replacement if you decide to add any eggs.
How can I make this cake more festive for the holidays?
To make this cake more festive, consider adding a dash of orange or lemon zest for extra flavor. You can also incorporate holiday spices like allspice or cardamom. For a decorative touch, sprinkle powdered sugar on top before serving or add a glaze made from fruit juice.
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).