My Grandmother'S Dark Fruit Cake
A rich, moist fruit cake packed with dried fruits, nuts, and warm spices, perfect for special occasions or holiday gatherings, offering a deep, festive flavor.
Ingredients
- 1 cup oil ⓘ
- 1 1/2 cups brown sugar ⓘ
- 4 eggs ⓘ
- 2 teaspoons allspice ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon baking powder ⓘ
- 3 cups flour ⓘ
- 1 cup fruit juice (e.g., grape juice) ⓘ
- 1 cup chopped figs
- 1 cup raisins ⓘ
- 1 cup candied pineapple ⓘ
- 1 1/2 cups candied cherries
- 1 cup nuts ⓘ
Instructions
- Mix and beat the oil, brown sugar, and egg yolks with a mixer for 2 minutes.
- Sift together the spices, salt, baking powder, and 2 cups of flour.
- Add a little flour mixture to the first mixture alternately with fruit juice, mixing well.
- Add the chopped figs, raisins, candied pineapple, candied cherries, and nuts, which have been mixed with the remaining 1 cup of flour.
- Fold in the beaten egg whites that have been beaten stiff.
- Pour the batter into a tube pan and bake in a slow oven at 275°F for 2.5 hours.
- Place a pan of water on the shelf below in the oven to keep the cake moist.
Tips & Substitutions
For a richer flavor, try substituting half the oil with unsweetened applesauce or yogurt. If you don’t have allspice, a mix of nutmeg and cinnamon works well. To enhance the fruitiness, consider adding dried apricots or cranberries. Be sure to sift the flour mixture to avoid lumps and ensure even distribution of the baking powder.
Serving Suggestions
This dark fruit cake is delightful served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Delma'S Pineapple Ginger Ale Cooler for a refreshing contrast. Consider serving it alongside a robust cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store the cooled fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last up to a month. Reheat individual slices gently in the microwave or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandmother'S Dark Fruit Cake contains roughly 637 calories, with 6g protein, 74g carbohydrates, and 40g fat. It is an excellent source of vitamin C (33% of the Daily Value) and calcium (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 768mg per serving (33% 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?
Fresh fruit can add moisture, but it may change the texture and baking time. If you prefer to use fresh fruit, reduce the liquid in the recipe and add extra flour to maintain the right consistency. Dried fruit is recommended for the best results.
How can I make this cake more festive for the holidays?
To make this fruit cake more festive, consider adding a splash of brandy or rum to the batter. You can also decorate the top with additional candied fruit or nuts for an eye-catching presentation. Serving it with a warm spiced drink enhances the festive feel.
Can I freeze this fruit cake?
Yes, this dark fruit cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. To enjoy, simply thaw it overnight in the refrigerator before serving. It can maintain its flavor for up to three months when properly frozen.
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).