Dark Fruit Cake
A rich and traditional dark fruit cake recipe that stays moist for weeks thanks to soaked dried fruits, molasses, and warm spices. Perfect for the holidays and special gatherings.
Equipment
- Loaf Pan
- Mixing Bowls
- Hand Mixer
- Parchment Paper
Ingredients
- 2 cups mixed dried fruits (raisins, currants, prunes, figs) soaked overnight
- 1 cup chopped nuts (walnuts or pecans)
- 1 1/2 cups all-purpose flour
- 3/4 cup dark brown sugar packed
- 1/2 cup butter softened
- 1/2 cup molasses or honey as a swap
- 3 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 pinch salt
Instructions
- Soak dried fruit in brandy or orange juice overnight to plump and soften.
- Cream butter and dark brown sugar until light and fluffy.
- Add molasses, then whisk in eggs one at a time until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- Fold dry ingredients gently into the wet mixture.
- Stir in soaked fruit with liquid and chopped nuts.
- Pour batter into a greased loaf pan lined with parchment. Bake at 300°F (150°C) for 1 1/2 to 2 hours, until a toothpick comes out clean.
- Cool completely, wrap tightly, and rest a few days before slicing.
Notes
For best results, don’t skip soaking the fruit. This ensures a moist texture. The cake improves in flavor if allowed to rest for a few days before slicing. Optional: fold in candied cherries, pineapple, or dried apricots for a festive twist.