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–+ servings
Maryland Fruit Cake
Maryland Fruit Cake reflects the rich baking traditions of the Mid-Atlantic region, where fruit-laden cakes were favored for their keeping quality and depth of flavor. Unlike lighter sponge cakes, this version leans toward a dense, warmly spiced loaf enriched with brown sugar, molasses, dried fruits, and nuts. Ingredients such as currants, raisins, citron, and walnuts mirror the influence of European fruit cakes adapted to American pantries. The inclusion of New Orleans molasses adds a deep, bittersweet note that balances the sweetness and enhances moisture. Often baked low and slow, this cake was valued for its ability to improve with time, making it ideal for holidays, gatherings, and special occasions when a sturdy, flavorful dessert was desired.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

  • ½ lb unsalted butter (softened )
  • 1 lb brown sugar
  • 4 large eggs
  • ½ cup New Orleans molasses
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 cup walnuts (chopped )
  • 1 lb dried currants
  • 1 lb raisins
  • ½ lb chopped citron
  • 4 cups all-purpose flour
  • 1 cup grape juice
  • 1 tsp baking powder

Instructions
 

Step 1: Cream Butter and Sugar

  • Cream the butter and brown sugar together until light and fluffy.

Step 2: Add Eggs

  • Add eggs one at a time, beating well after each addition.

Step 3: Incorporate Molasses and Spices

  • Mix in molasses, cinnamon, cloves, and grape juice until fully blended.

Step 4: Add Fruits and Nuts

  • Stir in walnuts, currants, raisins, and citron until evenly distributed.

Step 5: Prepare Dry Ingredients

  • In a separate bowl, combine flour and baking powder.

Step 6: Combine Batter

  • Gradually add dry ingredients to the batter, mixing until just combined.

Step 7: Prepare Pan

  • Grease and line a cake or loaf pan.

Step 8: Fill Pan

  • Spoon batter evenly into the prepared pan.

Step 9: Bake

  • Bake in a slow oven at approximately 300°F (150°C) for 2½ hours.

Step 10: Cool

  • Remove from oven and allow cake to cool completely before slicing.

Tips

  • Wrap the cooled cake tightly and let it rest for several days for deeper flavor
  • Substitute pecans for walnuts if preferred
  • Add orange or lemon zest for brightness
  • Brush with a small amount of molasses after baking for extra moisture
  • Bake in smaller loaf pans to reduce baking time
  • Line pan well to prevent over-browning
  • Serve thin slices due to density

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 160mgPotassium: 320mgFiber: 3gSugar: 36gVitamin A: 420IUVitamin C: 2mgCalcium: 60mgIron: 2.8mg
Keyword dense cake, fruit cake, holiday dessert, nostalgic, old-fashioned baking, vintage, warm spices
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