Black Fruit Cake Recipe

Name: Black Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fat; 8 eggs; 1 c. molasses; grated rind of 1 lemon; 8 c. flour; 2 Tbsp. nutmeg; 2 lb. raisins; 2 lb. nuts (black walnuts are best); 4 c. sugar; 1 c. sour cream; 1 c. grape juice; 1 lb. citron; 1 Tbsp. soda; 1 Tbsp. cloves; 2 lb. currants

Servings: persons

2 c. fat
8 eggs
1 c. molasses
grated rind of 1 lemon
8 c. flour
2 Tbsp. nutmeg
2 lb. raisins
2 lb. nuts (black walnuts are best)
4 c. sugar
1 c. sour cream
1 c. grape juice
1 lb. citron
1 Tbsp. soda
1 Tbsp. cloves
2 lb. currants

1
Cream the fat until it is very light.
2
Add sugar gradually, beating constantly.
3
Beat the eggs very light and add to the sugar mixture.
4
Add cream, juice and molasses.
5
Mix the flour, soda, spices, fruit, rind and nuts together and add to the first mixture. Line pans with waxed paper and pack mixture in 2/3 full.
6
Let stand 24 hours before baking.
7
Bake at 250u00b0 until cake springs back to the touch (about 1 1/2 hours for a 5-pound cake is usually correct).
8
Half of the recipe makes 2 good sized cakes.

3115

kcal

Calories

Fat

620

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 c. fat, 8 eggs, 1 c. molasses, grated rind of 1 lemon, and more.

Yes, Black Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Fruit Cake

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