12 Pound Fruit Cake
A rich, festive fruit cake loaded with candied fruit and pecans, perfect for special occasions or holiday celebrations, offering a moist texture and flavorful sweetness.
Ingredients
Instructions
- Cream the butter and sugar together until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Pour in the orange juice and mix well.
- Gradually add the self-rising flour, mixing until smooth.
- Mix thoroughly to combine all ingredients.
- Flour the candied fruit and fold into the mixture.
- Flour the pecans and add them last, mixing gently.
- Grease and flour the baking pans.
- Line the bottoms of the pans with brown paper and grease the paper.
- Pour the batter into the prepared pans.
- Bake at 350°F (175°C) for 20 minutes, then reduce temperature to 250°F (120°C) and bake for an additional 2 to 2.5 hours.
- Decorate the top with pecans and cherries after baking.
Tips & Substitutions
To enhance flavor, consider using brown sugar instead of white for a richer taste. You can substitute margarine with unsalted butter for a more traditional flavor. Be sure to flour the candied fruit and nuts to prevent them from sinking during baking. For added moisture, a splash of brandy can be incorporated into the batter, reminiscent of Weihnachtkuchen(Fruit Cake).
Serving Suggestions
This rich fruit cake is perfect for festive gatherings and pairs beautifully with a cup of spiced tea or coffee. Serve slices adorned with additional pecans and cherries for an elegant presentation. It also makes a wonderful gift during the holidays. Consider pairing it with a slice of California Quiche Lorraine for a delightful brunch option.
Storage & Reheating
Once the fruit cake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature. It can last for weeks, improving in flavor over time. For longer storage, consider freezing individual slices wrapped in foil, which can be reheated in the oven at a low temperature for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of 12 Pound Fruit Cake contains roughly 4347 calories, with 55g protein, 563g carbohydrates, and 228g fat. It is an excellent source of dietary fiber (144% of the Daily Value), protein (109% of the Daily Value), and iron (101% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1281mg per serving (56% 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 use different types of nuts in this fruit cake?
Yes, you can substitute pecans with walnuts or almonds based on your preference. Just ensure that the nuts are chopped and floured to maintain the texture of the cake. Each type of nut will impart its unique flavor, so feel free to experiment.
How can I make this fruit cake less sweet?
To reduce sweetness, consider cutting back on the sugar by half a pound and incorporating unsweetened dried fruits, which will balance the flavors. Additionally, you can use less candied fruit or choose a mix that contains less sugar.
Is there a way to make this recipe vegan?
You can make this fruit cake vegan by replacing eggs with flaxseed meal or applesauce, and using a plant-based margarine instead of regular margarine. Additionally, ensure that the candied fruits and nuts are free from any animal products.
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).