This Dark Oil-Based Fruit Cake is a rich, flavorful dessert filled with a mix of dried fruits and warm spices. The oil-based batter creates a moist, dense cake, while the soaked dried fruits add natural sweetness and juiciness. Infused with aromatic cinnamon, nutmeg, and molasses, this fruit cake is a perfect choice for holiday gatherings or any special occasion. Its deep flavor only improves with time, making it a great make-ahead treat.
With an optional splash of rum or brandy, and the addition of nuts like walnuts or pecans, this fruit cake is customizable to your taste. Whether you’re looking for a traditional fruit cake or something a bit more modern, this recipe has you covered. Let’s dive into making this indulgent, festive treat!
Ingredients
- For the Soaked Fruits:
- 2 cups (300g) mixed dried fruits (raisins, sultanas, currants, chopped dates, cherries)
- ½ cup (120ml) orange juice or apple juice (or rum/brandy if preferred)
- For the Dry Ingredients:
- 1 ¼ cups (156g) all-purpose flour
- ¾ cup (150g) dark brown sugar
- 1 tsp (4g) baking powder
- ¼ tsp (1g) baking soda
- 1 tsp (3g) ground cinnamon
- ½ tsp (2g) ground nutmeg
- ¼ tsp (1g) ground allspice or cloves
- ¼ tsp (1.5g) salt
- For the Wet Ingredients:
- ½ cup (120ml) vegetable oil
- 2 large eggs (100g)
- 2 tbsp (40g) molasses or dark treacle
- 1 tsp (5ml) vanilla extract
- 1 tbsp (about 6g) orange zest (optional but recommended)
- Optional Add-ins:
- ½ cup (60g) chopped nuts (walnuts, pecans, almonds)
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Instructions
