8 Pound Golden Fruit Cake
This 8-pound Golden Fruit Cake is a rich and indulgent treat, packed with a medley of dried fruits, nuts, and warm spices. The combination of raisins, currants, and figs offers a delightful sweetness, while pecans add a satisfying crunch. Perfect for celebrations or holiday gatherings, this cake is sure to impress.
Ingredients
- 1/2 lb. puffed raisins
- 1/2 lb. currants ⓘ
- 1 lb. figs ⓘ
- 1/2 lb. citron ⓘ
- 1/2 lb. candied cherries ⓘ
- 1/2 lb. pineapple ⓘ
- 1/2 lb. lemon peel
- 1/4 lb. orange peel ⓘ
- 1 lb. pecans ⓘ
- 8 eggs ⓘ
- 2 c. shortening ⓘ
- 2 tsp. cinnamon
- 6 3/4 c. cake flour ⓘ
- 1 c. sweet milk
- 1 c. light jelly ⓘ
- 3 tsp. baking powder ⓘ
- 2 tsp. vanilla ⓘ
- 1 tsp. salt ⓘ
- 3 c. light brown sugar ⓘ
Instructions
- Cut cherries into halves.
- Slice the rest of the fruit.
- Finely chop the pecans.
- Cream the shortening, adding sugar gradually.
- Cream well. Beat eggs until very light.
- Add eggs and beat well.
- Sift flour once before measuring, then sift flour, baking powder, salt, and cinnamon together.
- Dredge fruit and nuts with half of this mixture. Add the remainder to the creamed mixture alternately with milk.
- Add vanilla.
- Stir the fruit and nut mix into the batter well.
- Line greased pans with heavy paper.
- Fill cake pans and bake at 300°.
- Keep pans covered for the first half of baking.
- Cook for 2 to 3 hours.
Tips & Substitutions
For a more intense flavor, soak the dried fruits in rum or orange juice overnight before using them in the cake. If you don't have shortening, butter can be used as a substitute, though it may alter the texture slightly. Be sure to sift the flour and baking powder together to ensure an even rise. If you prefer a nut-free version, simply omit the pecans.
Serving Suggestions
This Golden Fruit Cake is perfect for holiday gatherings and pairs beautifully with Grandma'S Cherry Salad for a delightful contrast. Serve it with a cup of tea or coffee for a comforting afternoon treat. You could also drizzle a light glaze over the top for added sweetness or serve alongside a scoop of vanilla ice cream for a decadent dessert.
Storage & Reheating
Once completely cooled, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature. This cake improves with age, so it can be stored for several weeks. If you want to reheat, slice and warm individual pieces in the microwave for about 15-20 seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of 8 Pound Golden Fruit Cake contains roughly 818 calories, with 9g protein, 133g carbohydrates, and 24g fat. It is an excellent source of vitamin C (97% of the Daily Value), iron (27% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 731mg per serving (32% 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 fruits in this recipe?
Absolutely! You can substitute any dried fruits you prefer, such as apricots or dates. Just ensure the total weight remains similar to the original recipe to maintain consistency in flavor and texture.
Why do I need to dredge the fruit and nuts in flour?
Dredging the fruit and nuts in flour helps to prevent them from sinking to the bottom of the cake during baking. This ensures an even distribution throughout the cake, giving you a consistent taste in every slice.
How can I tell when the cake is done baking?
You can test the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is done. Keep in mind that baking times can vary, so start checking around the 2-hour mark.
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).