Bea'S Fruitcake
A rich, nutty fruitcake packed with whole nuts and candied fruits, perfect for holiday celebrations or special occasions, appealing to those who enjoy dense, flavorful desserts.
Ingredients
- 1 cup whole Brazil nuts ⓘ
- 1 cup walnut halves
- 2 cups pecan halves ⓘ
- 2/3 cup almonds ⓘ
- 1 (16 oz.) package candied red cherries ⓘ
- 1 (8 oz.) package candied green cherries ⓘ
- 1 (16 oz.) package whole dates
- 3/4 cup flour ⓘ
- 3/4 cup sugar
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla
Instructions
- Leave nuts, dates, and fruits whole.
- Sift dry ingredients together three times, sifting over the fruit and nut mixture the last time. Mix well to coat all of the fruit and nuts.
- Add beaten eggs and vanilla, mixing well.
- Spoon the mixture into greased and wax paper-lined pans, packing slightly evenly.
- Bake in a slow oven at 250°F for 2 hours with a pan of water on the lowest shelf.
- Cover each pan with wax paper, removing it during the last 15 minutes of baking.
Tips & Substitutions
For a moister fruitcake, consider soaking the nuts and dried fruits overnight in a bit of rum or juice. If you don’t have whole dates, you can substitute them with chopped dried figs or prunes. Ensure to sift the dry ingredients thoroughly to avoid lumps, which will help create a more uniform texture in the final cake.
Serving Suggestions
Serve Bea's Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, consider serving it alongside a cheese platter for a balanced combination of flavors.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate, where it can last for several weeks. To reheat, slice and warm individual pieces in the microwave or oven for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bea'S Fruitcake contains roughly 533 calories, with 8g protein, 55g carbohydrates, and 18g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1198mg per serving (52% 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 nuts in this fruitcake?
Absolutely! Feel free to substitute any of the nuts with your favorites, such as pecans or hazelnuts. Just keep the total amount of nuts the same to maintain the balance of the recipe.
Is it necessary to use candied fruits, or can I use fresh fruits instead?
While candied fruits provide a specific flavor and texture, you can use dried fruits like raisins or apricots for a healthier twist. Just keep in mind that fresh fruits will alter the moisture content and texture of the cake.
Why do I need to cover the pans with wax paper while baking?
Covering the pans with wax paper helps to retain moisture and prevents the top of the cake from browning too quickly. Removing it during the last 15 minutes allows the cake to develop a beautiful color without drying out.
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).