Ann'S Holiday Fruitcake
A rich, festive fruitcake packed with nuts and glazed fruits, perfect for holiday celebrations and enjoyed by those who savor traditional, flavorful desserts.
Ingredients
Instructions
- Cream butter, sugar, and oleo until well combined.
- Add egg yolks and beat well.
- Sift together flour, salt, and baking powder several times.
- Add 1 2/3 cups of the flour mixture to the fruit and nuts in a large bowl.
- Add the remaining flour mixture to the creamed mixture and mix into the fruit and nuts.
- Beat the egg whites until stiff, but not dry.
- Fold the beaten egg whites into the batter gently.
- Pour the mixture into a greased and floured large tube pan.
- Bake in a 250°F oven for 3 to 3 1/2 hours if using a large tube pan.
- If using two smaller pans, bake about 2 hours and 20 minutes.
- Alternatively, bake at 300°F for 1 hour, then lower the temperature and continue baking.
- Watch closely during the last half hour to prevent overbaking.
Tips & Substitutions
For a moist fruitcake, ensure you measure the ingredients accurately, especially the flour. If you want to reduce the sweetness, consider using unsweetened dried fruits instead of glazed ones. You can substitute half the pecans with walnuts for a different flavor. Make sure to line the pan with parchment paper to prevent sticking, especially if you plan to bake at a lower temperature.
Serving Suggestions
This holiday fruitcake is delicious on its own, but you can elevate the experience with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with tea or coffee, making it a perfect dessert for gatherings. Serve it alongside Eggplant Fries And Salsa for a festive snack spread.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then refrigerate for up to 6 months. To reheat, slice the cake and warm it gently in the oven at 300°F for about 10-15 minutes to bring back its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Holiday Fruitcake contains roughly 1499 calories, with 16g protein, 278g carbohydrates, and 8g fat. It is an excellent source of calcium (49% of the Daily Value), iron (40% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 2583mg per serving (112% 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 fruits instead of glazed fruits?
Fresh fruits can be used, but they will alter the texture and moisture content of the cake. If you choose fresh fruits, make sure to dry them thoroughly and consider reducing the overall liquid in the recipe to maintain the cake's structure.
How can I tell when the fruitcake is done baking?
The fruitcake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep in mind that the baking time may vary based on your oven and the size of the pan used, so it's wise to start checking earlier than the suggested time.
Can I freeze the fruitcake?
Yes, you can freeze the fruitcake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 6 months. Thaw it in the refrigerator overnight before serving for the best texture.
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).