Old-Fashioned Dark Fruit Cake(5 Pounds)
A rich, traditional dark fruit cake loaded with candied fruit, raisins, dates, and nuts, ideal for special occasions and festive celebrations with warm spices and deep flavors.
Ingredients
- 1 lb. candied fruit ⓘ
- 1 lb. seedless raisins ⓘ
- 1 lb. chopped dates ⓘ
- 1/2 lb. walnuts or pecans ⓘ
- 1/4 cup molasses or honey ⓘ
- 1/4 cup dark fruit juice (prune or grape) ⓘ
- 1 cup butter or shortening ⓘ
- 1 1/4 cups brown sugar ⓘ
- 4 eggs ⓘ
- 2 cups sifted flour ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon mace ⓘ
- 1/2 teaspoon cloves ⓘ
Instructions
- Mix candied fruit, seedless raisins, chopped dates, walnuts or pecans, molasses or honey, and fruit juice in a bowl.
- Cream butter or shortening and brown sugar until smooth and fluffy.
- Beat in eggs one at a time, incorporating fully before adding the next.
- Add the fruit and nut mixture to the creamed butter and sugar.
- Gradually add sifted flour, salt, baking soda, cinnamon, mace, and cloves, mixing until combined.
- Pour the batter into a greased tube pan or suitable baking pan.
- Bake in a slow oven at 300°F (150°C) with a pan of water on the oven floor for moistness.
- Bake for about 1 hour, testing for doneness with a skewer or toothpick.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in dark rum or fruit juice overnight. If you don't have walnuts or pecans, almonds or hazelnuts can be used as substitutes. Ensure that the butter or shortening is at room temperature for easier creaming. For a unique twist, you can incorporate some citrus zest into the batter for added freshness.
Serving Suggestions
This Old-Fashioned Dark Fruit Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, consider serving it alongside Beulah'S Pound Cake or My Rolls to create a delightful dessert spread.
Storage & Reheating
To store leftovers, wrap the fruit cake tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to a week or refrigerated for up to a month. If reheating, slice and warm gently in the oven at a low temperature to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Dark Fruit Cake(5 Pounds) contains roughly 834 calories, with 8g protein, 171g carbohydrates, and 17g fat. It is an excellent source of iron (53% of the Daily Value), dietary fiber (40% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 691mg 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 make this fruit cake ahead of time?
Absolutely! In fact, this cake often tastes better after a few days as the flavors meld together. You can make it several weeks in advance; just ensure it is well-wrapped and stored in a cool, dry place.
What can I use instead of molasses?
If you don’t have molasses, honey or maple syrup can be excellent substitutes, though they will slightly alter the flavor profile. Light corn syrup is another option, but it may result in a less rich taste.
Is it necessary to use a tube pan?
While a tube pan helps the cake bake evenly and prevents it from sinking, you can use a regular round or square cake pan. Just be mindful of the baking time, as it may need slight adjustments depending on the pan used.
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).