Dark Fruit Cake Recipe

Name: Dark Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. pkg. lemon peel; 3 oz. pkg. orange peel; 1/2 lb. candied cherries; 1/4 lb. walnuts; 1/4 lb. pecans; 1/2 lb. pitted dates; 1/4 lb. candied pineapple; 1/4 lb. preserved citron; 1/2 lb. seeded raisins; 1/4 c. flour; 1 c. shortening; 1/2 c. sugar; 1/2 c. honey; 5 well beaten eggs; 1 1/2 c. flour; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. allspice; 1/2 tsp. nutmeg; 1/2 tsp. cloves; 1/4 c. orange or grape juice

Servings: persons

3 oz. pkg. lemon peel
3 oz. pkg. orange peel
1/2 lb. candied cherries
1/4 lb. walnuts
1/4 lb. pecans
1/2 lb. pitted dates
1/4 lb. candied pineapple
1/4 lb. preserved citron
1/2 lb. seeded raisins
1/4 c. flour
1 c. shortening
1/2 c. sugar
1/2 c. honey
5 well beaten eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 c. orange or grape juice

1
Shred fruit peels; halve cherries, nuts and dates.
2
Cut pineapple and citron the size of almonds.
3
Dredge fruits in 1/4 cup flour.
4
Cream shortening and sugar; add honey, then eggs and beat well.
5
Add sifted dry ingredients alternately with fruit juice. Beat thoroughly.
6
Pour batter over floured fruits and mix well. Line greased 3 1/2 x 7 1/2-inch loaf pan with waxed paper, allowing 1/2-inch to extend above all sides of pan.
7
Do not flatten.
8
Bake in slow oven at 250u00b0 for 3 to 4 hours.
9
Place pan containing 2 cups water on bottom shelf of oven while baking for greater volume, moist texture and a smooth, shiny glaze.
10
If desired, pour brandy over as cakes are removed from oven.
11
Cool.
12
Brush with hot corn syrup.
13
Decorate with blanched almonds and cherries.

1188

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 oz. pkg. lemon peel, 3 oz. pkg. orange peel, 1/2 lb. candied cherries, 1/4 lb. walnuts, and more.

Yes, Dark 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.

That's it — enjoy your meal!

Dark Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions