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–+ servings
Dark Fruit Cake
Dark Fruit Cake is a rich, spiced holiday classic that brings together an abundance of dried fruits, nuts, and warming spices. Sweetened with brown sugar and molasses and moistened with eggs and coffee, this cake is packed with dates, figs, currants, raisins, candied fruits, and almonds. Baked slowly for hours, it fills the home with comforting aromas of cinnamon and nutmeg. Often enjoyed during the holidays or for special occasions, it’s a dense and flavorful treat that ages beautifully and can be made well in advance.
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Prep Time 45 minutes
Cook Time 3 hours
Cooling and Resting 8 hours
Total Time 11 hours 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 811 kcal

Ingredients
  

  • 1 cup shortening
  • 2 cups brown sugar
  • 6 eggs
  • 1 cup coffee (cold )
  • ½ cup molasses
  • 4½ cups flour
  • 1½ tsp baking soda
  • ½ tsp ground cloves ( or nutmeg)
  • 1 tsp allspice
  • 2 tsp cinnamon
  • 2 lbs raisins
  • 1 lbs dates (chopped )
  • ½ lb figs (chopped )
  • 2 lb currants
  • ½ lb candied lemon and orange peel (chopped )
  • ½ lb candied citron (chopped )
  • ½ lb blanched almonds (slivered or chopped )

Instructions
 

Step 1: Cream Base

  • Cream shortening and brown sugar together until light and fluffy.
  • Add eggs one at a time, beating slightly after each addition.

Step 2: Mix Wet Ingredients

  • Stir in cold coffee and molasses. Mix well.

Step 3: Prepare Dry Ingredients

  • Sift flour with baking soda, cloves (or nutmeg), allspice, and cinnamon.

Step 4: Combine Batter

  • Gradually mix the dry ingredients into the wet mixture until well combined.

Step 5: Prepare Fruit and Nuts

  • Toss raisins, dates, figs, currants, candied peels, citron, and almonds in a few tablespoons of flour.
  • Fold the coated fruits and nuts into the batter.

Step 6: Bake

  • Pour the batter into a greased and lined cake pan or tube pan.
  • Bake at 275°F (135°C) for 2.5 to 3 hours.
  • Cool in the pan, then remove and wrap tightly.

Step 7: Optional Aging

  • For deeper flavor, wrap in parchment and foil and let age in a cool, dry place for several days or weeks.

Tips

  • Chop dried fruits uniformly to ensure even distribution
  • Soak raisins, dates, and figs in warm coffee or rum for extra moisture
  • Line the cake pan with parchment for easier removal
  • Bake low and slow to prevent burning due to high sugar content
  • Tent loosely with foil during the last hour if the top browns too quickly
  • Let the cake rest overnight before slicing for improved flavor
  • Substitute walnuts or pecans for almonds if preferred
  • Add a splash of brandy after baking for a traditional finish

Nutrition

Calories: 811kcalCarbohydrates: 154gProtein: 9gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 61mgSodium: 174mgPotassium: 1174mgFiber: 11gSugar: 72gVitamin A: 141IUVitamin C: 28mgCalcium: 195mgIron: 6mg
Keyword Christmas baking, dark fruit cake, dried fruit cake, heirloom recipe, holiday dessert, molasses cake, old fashioned, vintage baking
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