Alice'S Fruit Cake
A rich, fruity cake packed with dried fruits, nuts, and warm spices, perfect for festive occasions or as a hearty dessert for fruit lovers.
Ingredients
- 8 oz chopped dates ⓘ
- 4 oz orange peel ⓘ
- 4 oz lemon peel ⓘ
- 8 oz red cherries ⓘ
- 8 oz light raisins ⓘ
- 8 oz dark raisins ⓘ
- 1 cup butter ⓘ
- 2 cups brown sugar ⓘ
- 4 eggs ⓘ
- 3 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon cloves ⓘ
- 1 cup pear honey preserves ⓘ
- 3/4 cup orange juice ⓘ
- 1 cup chopped pecans or walnuts ⓘ
Instructions
- Cream the butter and brown sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in pear honey preserves until well combined.
- Sift together the flour, salt, cinnamon, allspice, baking soda, and cloves.
- Mix 1/2 cup of the chopped fruit and nut mixture into the dry ingredients.
- Gradually add the dry ingredients to the creamed mixture, alternating with orange juice, beginning and ending with the dry ingredients.
- Divide the batter evenly into three greased loaf pans.
- Bake in a preheated oven at 275°F (135°C) for 3 to 3 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding an extra tablespoon of orange juice. If you don't have pear honey preserves, apple or apricot preserves are great substitutes. Ensure to chop the nuts and fruits uniformly to help the cake rise evenly. If you prefer a less dense cake, you can use half whole wheat flour for added nutrition while still achieving a delightful texture.
Serving Suggestions
Serve slices of Alice's Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect companion for afternoon gatherings. You can also serve it alongside a Spicy Cheese Sandwich for a creative twist on a savory-sweet pairing.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a month. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Alice'S Fruit Cake contains roughly 3253 calories, with 29g protein, 640g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (237% of the Daily Value), vitamin C (181% of the Daily Value), and iron (105% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh fruit instead of dried fruit in this recipe?
Fresh fruit is not recommended as it contains too much moisture, which can alter the texture of the cake. Stick to dried fruits like dates, raisins, and cherries for the best results. If you want to add a fresh element, consider serving fresh fruit on the side instead.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If there are any wet crumbs, continue baking, checking every 10 minutes. The low baking temperature means it may take some time, but patience is key for this dense cake.
Can I make this cake ahead of time?
Absolutely! This cake actually improves in flavor after a day or two as the spices meld together. You can make it up to a week in advance. Just ensure to store it properly to maintain its moisture and flavor, and it will be ready for any occasion.
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).