Bea'S Fruit Cake
Bea's Fruit Cake is a rich, moist holiday treat packed with an assortment of chopped dried fruits, nuts, and aromatic spices. Its deep flavors of rum, brandy, and wine make it perfect for festive occasions or as a luxurious gift for loved ones. A dense, flavorful cake for those who enjoy traditional fruitcake goodness.
Ingredients
- 1/4 lb. orange peel, chopped ⓘ
- 1/4 lb. lemon peel, chopped ⓘ
- 1/4 lb. citron, chopped ⓘ
- 1/2 lb. crystallized pineapple, chopped ⓘ
- 1/2 lb. crystallized cherries, chopped ⓘ
- 15 oz. box raisins, chopped ⓘ
- 1.5 lb. pkg. figs, chopped
- 1.5 lb. pkg. dates, chopped ⓘ
- 1/2 lb. mixed candied fruits, chopped ⓘ
- 2 c. mixed nuts, chopped ⓘ
- 2 c. English walnuts, chopped ⓘ
- 1 lb. margarine ⓘ
- 1 lb. sugar ⓘ
- 12 eggs ⓘ
- 5 oz. bottle rum sauce ⓘ
- 5 oz. bottle brandy sauce
- 1 c. cooking wine ⓘ
Instructions
- Mix chopped nuts and fruits; set aside.
- Cream margarine and sugar until light and fluffy.
- Separate eggs and beat yolks.
- Blend egg yolks with the margarine and sugar mixture.
- Add rum, brandy, and wine; mix well.
Tips & Substitutions
For a richer flavor, consider using a combination of dark and light rum in the fruit cake. If you need an alternative to margarine, unsalted butter can be substituted for a more traditional taste. Ensure the dried fruits are finely chopped for even distribution throughout the cake, and soak them in a bit of the rum or brandy sauce for added moisture.
Serving Suggestions
Slice the fruit cake and serve it with a drizzle of Vanilla Sour Cream Sauce for a creamy contrast to the cake's richness. It pairs beautifully with Christmas Nuts for a festive touch. Consider serving it alongside a cup of spiced tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and keep it in the freezer for up to three months. To reheat, let it thaw in the refrigerator overnight and warm it gently in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bea'S Fruit Cake contains roughly 3880 calories, with 50g protein, 465g carbohydrates, and 216g fat. It is an excellent source of dietary fiber (113% of the Daily Value), vitamin C (109% of the Daily Value), and protein (101% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh fruits instead of candied fruits?
While fresh fruits can be used, they may alter the texture and moisture of the cake. For a similar flavor profile, consider using dried fruits instead. Ensure they are well-dried to avoid excess moisture, which can lead to a soggy cake.
How long should I bake the fruit cake?
Bake the fruit cake in a preheated oven at 325°F (160°C) for about 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean. Keep an eye on it during the last 30 minutes; if the top darkens too quickly, cover it with foil to prevent burning.
Can I make this cake ahead of time?
Absolutely! This fruit cake improves with age, so making it a few weeks in advance is ideal. Just store it properly as mentioned, and it will develop deeper flavors over time. Before serving, consider brushing the cake with a bit more rum or brandy for added moisture.
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).