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.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in the wine overnight before adding them to the batter. If you can't find certain fruits, feel free to substitute with other dried fruits like apricots or prunes. Additionally, using a combination of different nuts can enhance the texture and taste of the cake.
Serving Suggestions
Serve Aunt Irma's Fruit Cake with a dollop of whipped cream or a side of vanilla ice cream for a delightful contrast. It pairs beautifully with Nutty Wild Rice as a savory side dish. Slices of the cake can also be toasted for a crunchy texture, making it a perfect treat for afternoon tea.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a month. You can also refrigerate it to prolong freshness, wrapping it tightly in plastic wrap. To reheat, slice and warm individual pieces in the oven at a low temperature, or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Irma'S Fruit Cake contains roughly 1300 calories, with 21g protein, 156g carbohydrates, and 69g fat. It is an excellent source of vitamin C (115% of the Daily Value), dietary fiber (49% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 673mg per serving (29% 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 other types of nuts in this recipe?
Absolutely! This fruit cake is versatile, and you can substitute the walnuts and almonds with pecans, hazelnuts, or even pistachios for a unique flavor profile. Just ensure that the total weight of nuts remains the same.
How can I make this cake less sweet?
To reduce the sweetness, you can cut down on the sugar by about 1/4 to 1/2 cup, and balance it by adding more spices like cinnamon and nutmeg for flavor. You could also replace some of the sweet fruits with less sweet varieties.
Is there a way to make this recipe gluten-free?
Yes, you can easily make this fruit cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, especially the baking powder, are gluten-free as well.
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).