No-Citron Fruit Cake
A rich, fruit-packed cake with deep flavors from dried fruits, nuts, and spices, perfect for festive occasions or cozy gatherings with a slice of warm tea.
Ingredients
- 1 1/2 cups sliced dates ⓘ
- 1 cup raisins ⓘ
- 2/3 cup butter ⓘ
- 1 1/4 cups dark brown sugar ⓘ
- 1/4 cup dark molasses ⓘ
- 1 1/2 cups hot water ⓘ
- 2 eggs ⓘ
- 1/2 cup orange juice ⓘ
- 1 1/2 cups cherries ⓘ
- 2 cups chopped nuts ⓘ
- 3 cups flour ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Boil the dates, raisins, butter, dark brown sugar, dark molasses, and hot water gently for 3 minutes.
- Cool the mixture in a large bowl.
- Beat in the eggs, then add the orange juice, cherries, and chopped nuts.
- Sift together the flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the sifted dry ingredients to the fruit mixture, mixing well.
- Pour the batter into three 7 x 3-inch pans or two 2 1/2 x 5-inch pans.
- Bake in a slow oven at 275°F (135°C) for approximately 1 hour, or until done.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the butter with applesauce. You can also use dried cranberries or apricots in place of raisins for a different taste. Ensure you sift the flour and dry ingredients to avoid lumps and create a lighter cake. This recipe can be adapted to make a Nutty Fruit Medley by incorporating various nuts beyond just the chopped nuts listed.
Serving Suggestions
Serve slices of the No-Citron Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Sour Cream Cranberry Salad for a refreshing contrast. Enjoy it with a cup of tea or coffee for a cozy afternoon treat, or serve it at holiday gatherings for a festive touch.
Storage & Reheating
Store the cooled fruit cake in an airtight container at room temperature for up to a week. If you want to keep it longer, you can refrigerate it for up to three weeks or freeze it for up to three months. To reheat, slice and warm in a low oven until just heated through, or microwave individual slices for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of No-Citron Fruit Cake contains roughly 789 calories, with 13g protein, 144g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (30% of the Daily Value), iron (30% of the Daily Value), and protein (26% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 fruits in this recipe?
Absolutely! You can substitute the dates and raisins with other dried fruits like figs, apricots, or even cranberries. Just ensure the total amount remains the same for the best texture and flavor balance.
What should I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing the batter or not properly measuring the flour. To avoid this, mix just until combined and use the spoon-and-level method for measuring flour. Adding a bit more baking powder can also help lighten the texture.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to help with the cake's structure. The baking time may vary slightly, so keep an eye on it as it bakes.
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).