Old Fashioned Fruitcake - Fruit Cake (Dark) Recipe

Name: Old Fashioned Fruitcake - Fruit Cake (Dark)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) soft shortening; 2 cups (475 ml) brown sugar; 4 large eggs (1 cup); 1/2 cup (125 ml) fruit juice; 1/2 cup (125 ml) dark jelly; 3 cups (700 ml) sifted Gold Medal flour; 1 tsp (5 ml). each baking powder, salt, cinnamon, and mace; 1/2 tsp (2 ml). each nutmeg and allspice; 1/4 tsp (1 ml). ground cloves; 1-1/2 lbs (.7 kg). seeded raisins (see note); 1/2 lb (.2 kg). each currants, citron, and nuts; 1/2 cup (125 ml) light corn syrup; 1/4 cup (60 ml) water

Servings: persons

1 cup (225 ml) soft shortening
2 cups (475 ml) brown sugar
4 large eggs (1 cup)
1/2 cup (125 ml) fruit juice
1/2 cup (125 ml) dark jelly
3 cups (700 ml) sifted Gold Medal flour
1 tsp (5 ml). each baking powder, salt, cinnamon, and mace
1/2 tsp (2 ml). each nutmeg and allspice
1/4 tsp (1 ml). ground cloves
1-1/2 lbs (.7 kg). seeded raisins (see note)
1/2 lb (.2 kg). each currants, citron, and nuts
1/2 cup (125 ml) light corn syrup
1/4 cup (60 ml) water

1
First prepare fruits--slice finely and cut up (1/4 to 1/2) citron, orange, and lemon peel.
2
Cut other candied fruits larger.
3
Plump up seedless raisins and currants; leave whole.
4
Heat nuts and cut them up coarsely.
5
To measure raisins, cut-up candied peel, etc; 1-1/2 pounds equals 4-1/2 cups; 1/2 pound equals 1-1/2 cups (350 ml).
6
Heat oven to 300 degrees (150 C.).
7
Line with heavy wrapping paper and grease two 9 x 5 x 3 inch loaf pans; set aside.
8
In large mixer bowl cream together shortening and sugar until fluffy.
9
In medium bowl, sift together flour, salt and spices.
10
In small bowl beat together with fork, jelly and fruit juice.
11
Stir dry ingredients alternately with jelly mixture into creamed mixture.
12
Blend in fruits and nuts.
13
Fill prepared pans almost full.
14
Bake for 2-1/2 to 3 hours (cover with paper the last hour) or until cake tests done.
15
Bake cakes that are half the size, 1/2 hour less.
16
Cool.
17
Glaze before wrapping or after storing.
18
In the old days, fruit cakes were wrapped in wide-dampened cloth to keep and mellow.
19
Wrap in waxed paper.
20
Store in air-tight container in cool place.
21
Combine and bring just to a rolling boil, 1/2 cup (125 ml) light corn syrup and 1/4 cup (60 ml) water.
22
Remove from heat.
23
Cool to lukewarm.
24
Pour over cooled cake before or after storing.

916

kcal

Calories

Fat

184

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

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 13 ingredients. The key ingredients include: 1 cup (225 ml) soft shortening, 2 cups (475 ml) brown sugar, 4 large eggs (1 cup), 1/2 cup (125 ml) fruit juice, and more.

Yes, Old Fashioned Fruitcake - Fruit Cake (Dark) 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!

Old Fashioned Fruitcake - Fruit Cake (Dark)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions