War Time Fruit Cake
A hearty wartime fruit cake with rich flavors of spices, raisins, and candied fruit, perfect for sharing during festive or nostalgic occasions.
Ingredients
Instructions
- Boil the lard, water, sugar, cocoa, cloves, cinnamon, and salt for 5 minutes.
- Let the mixture cool.
- Add chopped walnuts, raisins, candied fruit, baking soda in warm water, flour, and baking powder to the cooled mixture.
- Pour the batter into a greased loaf pan lined with wax paper.
- Bake at 325°F (160°C) for 1 hour.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice or a bit of grated zest to the mixture. If you don't have lard, unsalted butter or vegetable shortening can be substituted. You can also swap out walnuts for pecans or omit nuts entirely for a nut-free version. Ensure your baking soda is fresh for optimal rise.
Serving Suggestions
This War Time Fruit Cake is delicious on its own or served with a dollop of whipped cream. Pair it with a warm beverage like tea or coffee for a cozy treat. It can also be enjoyed alongside 'Special Treat' desserts for a festive gathering.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it, wrapped tightly, for up to a month. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of War Time Fruit Cake contains roughly 556 calories, with 8g protein, 124g carbohydrates, and 6g fat. It is an excellent source of iron (28% of the Daily Value), calcium (28% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 candied fruit?
While fresh fruit can add moisture and flavor, it may alter the texture of the cake. If using fresh fruit, be sure to reduce the liquid slightly and adjust baking time as needed. Dried fruits can also be a suitable alternative.
How can I ensure my fruit cake is not dry?
To prevent dryness, avoid overbaking the cake and keep an eye on it as the hour approaches. Using high-quality ingredients and ensuring a proper balance of moisture-rich items like raisins and lard will also help maintain its tenderness.
Is this recipe suitable for freezing?
Yes, this fruit cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
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).