10 Pound Fruitcake
A rich, dense fruitcake packed with nuts and dried fruits, perfect for festive occasions and enjoyed by those who love flavorful, traditional baked treats.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Mix sugar, eggs, butter, and milk well in a bowl.
- Roll the nuts in 1 cup of flour, then add to the creamed mixture.
- Pour the batter into a Dutch oven and tie waxed paper over the top.
- Place the Dutch oven into a dishpan with water and boil for 2 hours.
- After boiling, remove from water and bake in the oven for an additional 30 minutes at 300°F.
Tips & Substitutions
For a moist fruitcake, ensure the mixed fruit and raisins are well-coated in flour before mixing. If you prefer a different nut, almonds or pecans can be substituted for Brazil nuts. Additionally, using fresh coconut can enhance the flavor. Consider adding spices like cinnamon or nutmeg for warmth. This cake can be baked in a traditional cake pan if you don't have a Dutch oven.
Serving Suggestions
Serve slices of this fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Sunday Dinner Strawberry Ice Cream. Consider serving alongside a warm spiced tea or coffee for a cozy dessert experience. This cake is perfect for festive gatherings and can also be enjoyed as a snack.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then refrigerate for up to three months. To reheat, slice the cake and warm individual pieces in the microwave for 15-20 seconds or in a low oven for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 10 Pound Fruitcake contains roughly 2221 calories, with 33g protein, 259g carbohydrates, and 111g fat. It is an excellent source of iron (91% of the Daily Value), dietary fiber (75% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this fruitcake in advance?
Yes, this fruitcake can be made several weeks ahead of time. In fact, it often tastes better after a few days as the flavors meld. Wrap it well and store it in the fridge. Just make sure to bring it to room temperature before serving.
What can I substitute for the butter?
If you need a dairy-free option, you can substitute the butter with coconut oil or a plant-based margarine. Both alternatives will provide a similar texture, though coconut oil may add a slight coconut flavor.
How can I tell when the fruitcake is done?
To check if the fruitcake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, it needs more time. Keep an eye on it to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).