Aunt Cashie'S Fruit Cake
A rich, traditional fruitcake loaded with nuts, candied fruits, and warm spices, perfect for festive occasions and enjoyed by those who appreciate dense, flavorful desserts.
Ingredients
Instructions
- Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- Add and mix well the pecans, candied pineapple, candied cherries, and white raisins coated with flour.
- Cream together the butter gradually with the white sugar until light and fluffy.
- Add the eggs one by one, beating well after each addition.
- Add the brandy (or omit if preferred) to the mixture.
- Mix all ingredients thoroughly until completely combined.
- Pour the batter into a 10-inch tube pan or two loaf pans.
- Bake at 275°F (135°C) for 2 hours 45 minutes to 3 hours, placing a shallow pan of water in the oven to keep the cake moist.
Tips & Substitutions
When preparing Aunt Cashie's Fruit Cake, ensure your ingredients are at room temperature for better mixing. If candied fruits are too sticky, dust them with a little flour before adding to prevent clumping. For a twist, you can substitute some pecans with walnuts or use dark brown sugar instead of white for a richer flavor.
Serving Suggestions
Aunt Cashie's Fruit Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a perfect addition to holiday gatherings alongside other festive treats like Christmas Fruit Drops. Serve it with a warm cup of tea or spiced cider for a cozy treat.
Storage & Reheating
Once cooled, wrap the fruit cake tightly in plastic wrap and store it in an airtight container at room temperature. It can last for several weeks. For longer storage, consider freezing individual slices. To reheat, gently warm in the oven at a low temperature to maintain moisture without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Cashie'S Fruit Cake contains roughly 910 calories, with 7g protein, 109g carbohydrates, and 50g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 850mg per serving (37% 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 make this fruit cake in advance?
Absolutely! In fact, fruit cakes often taste better after a few days as the flavors meld. You can bake it up to a month in advance; just wrap it well and store it in a cool, dry place. If you prefer, you can also brush it with a bit of brandy every week to keep it moist.
What can I use instead of brandy?
If you prefer not to use brandy, you can substitute it with apple juice or orange juice for a non-alcoholic version. These juices will enhance the fruit flavors without the alcohol content. Alternatively, you can also use a splash of vanilla extract for added depth.
Is it necessary to soak the dried fruits?
Soaking the dried fruits is not strictly necessary, but it can enhance their flavor and texture. If you choose to soak them, do so in brandy, rum, or juice for a few hours or overnight. This will help the fruits plump up and infuse the cake with additional moisture and flavor.
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).