Dark Fruitcake Recipe

Name: Dark Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 oz.) can frozen orange juice concentrate, thawed; 1/2 c. molasses; 3 c. raisins (one 15 oz. pkg.); 1 lb. (2 c.) chopped mixed candied fruits and peels; 1/2 c. butter or margarine; 2/3 c. sugar; 3 eggs; 1 1/4 c. sifted flour; 1/8 tsp. soda; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. allspice; 1/4 tsp. cloves; 1/2 c. chopped walnuts

Servings: persons

1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 c. molasses
3 c. raisins (one 15 oz. pkg.)
1 lb. (2 c.) chopped mixed candied fruits and peels
1/2 c. butter or margarine
2/3 c. sugar
3 eggs
1 1/4 c. sifted flour
1/8 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. chopped walnuts

1
Combine juice concentrate, molasses and raisins in saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter and sugar in a bowl.
2
Add eggs, one at a time, beating well after each.
3
Sift together flour, soda and spices. Stir into creamed mixture. Stir in fruit/peel mixture and nuts.
4
Mix well until all fruit is coated.
5
Line one 11 x 4 x 3-inch pan and two 5 1/2 x 3 x 2 1/4-inch pans with heavy paper,
6
allowing 1/2-inch to extend above all sides.
7
Pour batter into pans, filling about 3/4 full.
8
Bake at 275u00b0 about 2 1/4 to 2 1/2 hours for large loaf and about 1 1/2 hours for small loaves.
9
Cool cakes in pans.
10
Remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds fruitcake.

961

kcal

Calories

Fat

106

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 1 (6 oz.) can frozen orange juice concentrate, thawed, 1/2 c. molasses, 3 c. raisins (one 15 oz. pkg.), 1 lb. (2 c.) chopped mixed candied fruits and peels, and more.

Yes, Dark Fruitcake 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 Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions