Simple Fruit Cake
A moist, fruity cake with rich spices and tender raisins, perfect for teatime or special occasions, appealing to those who enjoy classic, flavorful desserts.
Ingredients
Instructions
- Boil water, sugar, shortening, raisins, currants, salt, cinnamon, cloves, and nutmeg until the fruit is soft and the shortening has melted.
- Cool the mixture to lukewarm.
- Add flour, lemon rind, lemon juice, and baking soda; mix thoroughly.
- Pour into a well-greased and floured loaf pan.
- Bake at 300°F (150°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsalted butter. You can also replace raisins and currants with other dried fruits such as chopped apricots or cranberries. To enhance the spice profile, try adding a pinch of ginger or allspice. Ensure the water mixture cools sufficiently before adding flour to avoid clumping.
Serving Suggestions
This simple fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes for a delightful breakfast treat alongside your morning coffee or tea. Enjoy it as a dessert or snack, and consider serving it with a side of fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice and warm in the microwave for about 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Simple Fruit Cake contains roughly 936 calories, with 8g protein, 79g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (58% of the Daily Value), vitamin C (27% of the Daily Value), and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 708mg per serving (31% 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 different types of flour for this fruit cake?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. However, be aware that this may alter the texture and flavor of the cake slightly. Whole wheat flour will add a nuttier taste, while gluten-free blends may require additional binding agents.
How can I make this recipe vegan?
To make a vegan version of this fruit cake, substitute the shortening with coconut oil or a vegan butter alternative. Additionally, you can replace the lemon juice with apple cider vinegar and use a plant-based milk in place of the water if you desire a richer flavor.
What can I do if the cake is too dry?
If your fruit cake turns out dry, consider soaking it in a simple syrup made from equal parts sugar and water. Brush the syrup over the cake slices before serving. You can also serve it with a sauce or custard to add moisture and flavor.
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).