Belgian Panapiss(Fruit Cake)
A rich and fruity Belgian fruit cake featuring raisins, nuts, and warm spices, perfect for festive occasions or as a hearty dessert for those who love bold flavors.
Ingredients
Instructions
- Combine water, sugar, raisins, cinnamon, and Crisco in a large bowl; set aside.
- Combine eggs, vanilla, baking soda, and flour in a separate bowl.
- Mix both wet and dry ingredients together until well blended.
- Add salt and nuts to the mixture and stir to combine.
- Pour the batter into greased bread pans.
- Bake in a preheated oven at 375°F (190°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light, or experiment with adding spices like nutmeg or ginger. If you don’t have Crisco, butter or coconut oil can be used as substitutes. For a lighter texture, sift the flour before measuring. Remember to check the cake a few minutes before the suggested baking time, as ovens can vary.
Serving Suggestions
Serve slices of the cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. This cake also complements a cup of tea or coffee perfectly. For a delightful side, consider serving with Honey Almond Carrots for a balanced meal.
Storage & Reheating
Once cooled, wrap the Belgian Panapiss tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Belgian Panapiss(Fruit Cake) contains roughly 1764 calories, with 38g protein, 315g carbohydrates, and 9g fat. It is an excellent source of iron (92% of the Daily Value), protein (75% of the Daily Value), and vitamin C (61% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1972mg per serving (86% 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 dried fruits in this recipe?
Absolutely! You can substitute raisins with chopped dried apricots, cranberries, or a mix of your favorite dried fruits. Just ensure that the total amount remains about one pound to keep the moisture content balanced.
What can I do if my batter is too thick?
If your batter seems too thick, add a small amount of water or milk, one tablespoon at a time, until you reach a pourable consistency. This should help maintain the cake's moistness without compromising the flavor.
Can I make this recipe ahead of time?
Yes, you can make the cake a day in advance. In fact, it often tastes better the next day as the flavors meld. Just be sure to store it properly to keep it fresh, and allow it to come to room temperature 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).