Basic Recipe For Fruit Cake(Nice, Moist Cake)
A moist, flavorful fruit cake packed with raisins and spices, perfect for celebrations or teatime, adaptable with candied fruit, dates, and nuts for extra richness.
Ingredients
Instructions
- Beat shortening, brown sugar, and egg together.
- Stir in applesauce.
- Add flour, salt, cinnamon, cloves, soda, and raisins.
- Add candied fruit, dates, and nuts as desired for extra fruit and texture.
- Line loaf pans with wax paper and grease well.
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 1 hour.
- Test for doneness after 30 minutes.
- Allow to cool before removing from pans.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also add chopped nuts or dried fruits like cherries or apricots for more texture. If you prefer a sweeter cake, increase the brown sugar slightly. Additionally, ensure your ingredients are at room temperature for better mixing. This recipe is quite versatile, similar to Berry Or Fruit Muffins.
Serving Suggestions
Serve slices of this moist fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of tea or coffee, making it an excellent option for afternoon gatherings. For a festive touch, consider serving it alongside Cranberry Heavenly Hash during holiday celebrations.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it in plastic wrap and aluminum foil, then freeze for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and warm it gently in the oven for a few minutes to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Recipe For Fruit Cake(Nice, Moist Cake) contains roughly 1416 calories, with 17g protein, 160g carbohydrates, and 79g fat. It is an excellent source of iron (40% of the Daily Value) and protein (35% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2024mg per serving (88% 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 different types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but the texture may be denser. Alternatively, gluten-free flour blends can be used for a gluten-free version, ensuring the blend contains a binding agent like xanthan gum.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few crumbs attached. Additionally, if the edges of the cake start to pull away from the sides of the pan, it's a good sign that it's ready.
Can I make this cake ahead of time?
Absolutely! This fruit cake actually tastes better after a day or two as the flavors meld together. You can bake it in advance and store it as mentioned in the storage section, allowing the flavors to develop further 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).