Dark Fruit Cake Recipe 2


Ingredients for Dark Fruit Cake Recipe 2

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 cups flour
  • 3 teaspoons baking powder
  • Pinch of salt
  • 1 cup currants
  • 1 cup chopped figs
  • 2 tablespoons chopped nuts
  • 1 cup raisins
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 3 tablespoons molasses
  • 4 egg whites, beaten stiff


  1. Preheat the oven to 325 degrees Fahrenheit. Coat a tube cake pan or Bundt pan with cooking spray, or grease it with butter and dust lightly with flour.
  2. Cream the butter with an electric mixer in a large bowl. Gradually beat in the sugar until the mixture is light and fluffy, 3 to 5 minutes.
  3. In a separate bowl, whisk the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture in three additions, beating well after each addition.
  5. Add the currants, chopped figs, chopped nuts, raisins, cinnamon, cloves, and molasses. Stir the batter with a spatula until the fruit is evenly distributed.
  6. Fold the beaten egg whites lightly into the mixture, just until incorporated
  7. Pour the batter into the cake pan. Bake the cake for about 1 1/2 hours, tenting it with aluminum foil after 45 minutes to 1 hour if it begins to get too dark.
  8. Let the cake cool completely in the pan before unmolding it, slicing, and serving.
Dark Fruit Cake Recipe 2