Aunt Irma'S Fruit Cake
A rich, fruity cake infused with nuts and spices, perfect for festive occasions or special gatherings, offering a moist texture and a burst of flavors from dried fruits and citrus peels.
Ingredients
- 1 lb. currants ⓘ
- 1 lb. raisins (seedless) ⓘ
- 1 lb. dates
- 1 pkg. figs ⓘ
- 1/4 lb. orange peel ⓘ
- 1/2 lb. citron ⓘ
- 1/4 lb. lemon peel ⓘ
- 1 lb. almonds, shelled ⓘ
- 1 lb. walnuts, shelled ⓘ
- 1/4 lb. crystallized pineapple ⓘ
- 1 lb. cherries ⓘ
- 1 tsp. nutmeg ⓘ
- 1 tsp. cinnamon ⓘ
- 1/2 c. wine
- 9 eggs ⓘ
- 1 lb. sugar ⓘ
- 1 lb. butter ⓘ
- 1 lb. flour ⓘ
- 1/2 c. milk ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 2 Tbsp. lemon extract ⓘ
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, salt, nutmeg, and cinnamon.
- Alternately add the flour mixture and butter mixture to the batter, beginning and ending with the flour mixture.
- Add the fruit that has been floured along with the chopped nuts into the batter.
- Pour the batter into a prepared steaming container.
- Steam the cake for 4 hours until cooked through.
- Remove from steam and let it dry in the oven or allow to cool completely.
Nutrition & Diet Analysis (per serving)
1387
kcal
69% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).