1889 Chicago'S World'S Fair, Hazel Dubberly'S Fruit Cake
A rich, nut-filled fruit cake inspired by the 1889 Chicago World's Fair, featuring a blend of spices, dried fruits, nuts, and a sweet jam filling, perfect for festive occasions.
Ingredients
- 2 cups sugar ⓘ
- 1 cup butter ⓘ
- 4 whole eggs ⓘ
- 4 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup buttermilk ⓘ
- 1 cup raisins ⓘ
- 4 cups chopped nuts ⓘ
- 1 large package dates ⓘ
- 1 (No. 303) can pitted cherries ⓘ
- 2 (1 lb.) packages figs ⓘ
- 2 cups strawberry or blackberry jam ⓘ
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour and spices together; gradually add to the creamed mixture alternately with buttermilk, starting and ending with flour.
- Stir in strawberry or blackberry jam into the batter.
- Chop dates, figs, cherries, and add to the mixture along with chopped nuts.
- Pour the batter into prepared greased cake pans.
- Bake in a 350°F oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven and immediately turn cakes out onto wire racks to cool.
- Fill with Fruit Cake Filling once completely cooled.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a lighter cake, you can substitute half the butter with unsweetened applesauce. Be sure to chop the nuts and dried fruits uniformly for even distribution throughout the cake. This recipe is perfect for using up leftover dried fruits from the holidays.
Serving Suggestions
Serve slices of this fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Simply Delicious Dessert recipes, making it a great addition to holiday gatherings or special occasions. Enjoy with a cup of tea or coffee for a cozy afternoon snack.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, gently warm slices in the oven at a low temperature until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 1889 Chicago'S World'S Fair, Hazel Dubberly'S Fruit Cake contains roughly 1177 calories, with 13g protein, 168g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (110% of the Daily Value), calcium (43% of the Daily Value), and iron (42% of the Daily Value). It also contributes 31g of dietary fiber toward your daily target.
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 recipe?
Yes, feel free to use your favorite nuts such as walnuts, pecans, or almonds. Just ensure they are chopped evenly to maintain consistency in texture. Mixing different types can add unique flavors and crunch to the cake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that any other ingredients, like baking soda, are certified gluten-free to avoid cross-contamination.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
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).