Aunt Ada'S Fruit Cake
A moist, fruity cake with warm spices and nuts, perfect for festive occasions or teatime, offering rich flavors and a dense, delightful texture.
Ingredients
Instructions
- Add shortening, salt, cinnamon, and nutmeg to a mixing bowl.
- Add applesauce, boiling water, and baking soda; mix well.
- Sift flour and sugar together, then gradually add to the warm mixture, stirring continuously.
- Fold in raisins, chopped nuts, and mixed fruits.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also substitute the mixed fruits with your favorite dried fruits or even fresh ones, depending on what's in season. If you prefer a spicier cake, feel free to add ginger or cloves. Make sure to sift the flour and sugar together well to avoid lumps and ensure an even texture.
Serving Suggestions
This fruit cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Cheri'S Bean Salad for a balanced meal, or you can enjoy it alongside a cup of tea or coffee for a cozy treat.
Storage & Reheating
Store any 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 place it in the refrigerator, where it can last for up to a month. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ada'S Fruit Cake contains roughly 563 calories, with 11g protein, 88g carbohydrates, and 19g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1074mg per serving (47% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, the texture might be denser. If gluten-free is needed, try a gluten-free all-purpose flour blend, adjusting the liquid slightly as needed.
How can I make this recipe vegan?
To make a vegan version of this fruit cake, replace the shortening with coconut oil or a vegan butter alternative. Ensure that the applesauce is unsweetened and check that your sugar is vegan-friendly, as some sugars are processed with bone char.
Can I freeze this fruit cake?
Absolutely! This fruit cake freezes well. After it cools completely, wrap it tightly in plastic wrap and then in aluminum foil before placing it in an airtight freezer container. It can be stored in the freezer for up to three months. Thaw in the refrigerator before serving.
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).