Berlena'S Old-Fashioned Fruit Cake
A rich, traditional fruit cake bursting with chopped dried and candied fruits, perfect for holidays or special occasions, offering deep spice and sweet flavors that appeal to fruitcake lovers.
Ingredients
- 8 oz. pkg. dates, chopped ⓘ
- 8 oz. pkg. figs, chopped
- 4 oz. pkg. red cherries, halved
- 4 oz. pkg. green cherries, halved
- 6 oz. pkg. pineapple, chopped ⓘ
- 6 oz. pkg. assorted pineapple, chopped ⓘ
- 8 oz. pkg. fruit peel mix, chopped ⓘ
- 8 oz. pkg. golden raisins ⓘ
- 1 1/2 tsp. ground cloves ⓘ
- 1 1/2 tsp. ground allspice ⓘ
- 3 tsp. vanilla flavoring ⓘ
- 1 cup flour ⓘ
- 6 eggs ⓘ
- 1/2 cup white sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 2 sticks margarine, melted ⓘ
Instructions
- Beat eggs; add sugar.
- Add melted margarine.
- Add raisins; mix well. Gradually add all chopped fruits.
- Add pecans and flavorings; mix well.
- Add the rest of the fruits.
- Add flour and work in well with hands until thoroughly mixed.
- If the mixture is too dry, add some sweet milk.
- The mixture should be thick enough that it cannot be poured into the pan.
- Use hands to put the mixture into the prepared cake pan.
- Line a bundt cake pan with wax paper on the bottom and sides; do not grease the paper or pan.
- Fill the pan about 3/4 full with the mixture.
- Cover the top of the pan with wax paper.
- Tie the paper with string to secure.
- Ensure the fruit cake mixture is completely covered on top and sides with paper to prevent water ingress.
- Place the cake on a rack inside a canner, making sure it is level.
- Add enough water to cover the bottom of the pan.
- Add water if necessary to keep water level consistent.
- Steam the cake for 3 hours over medium heat.
- Keep the lid on the canner at all times.
- Never let the water run out during steaming.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with honey or maple syrup. If you want to enhance the fruitiness, add chopped walnuts or pecans for added texture. To ensure the cake stays moist, check the water level in the canner frequently. If the mixture seems too dry during preparation, a splash of milk can help achieve the right consistency.
Serving Suggestions
Serve slices of Berlena's Old-Fashioned Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Swedish Cucumber Salad as a refreshing side. For a festive touch, consider serving it alongside a Hurricane Smoothie for a vibrant flavor contrast.
Storage & Reheating
Once cooled, wrap the fruit cake tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be kept at room temperature for up to a week or in the refrigerator for two weeks. To reheat, slice off a portion and warm it gently in the microwave for a few seconds or in a preheated oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Berlena'S Old-Fashioned Fruit Cake contains roughly 1873 calories, with 25g protein, 313g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (151% of the Daily Value), iron (99% of the Daily Value), and calcium (76% of the Daily Value). Note that it is relatively high in sodium, at 547mg per serving (24% 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 fruit instead of dried for this fruit cake?
While fresh fruit can add flavor, it's best to stick with dried fruits for this recipe. Dried fruits provide the right texture and moisture balance needed for steaming. Fresh fruits may introduce excess liquid, compromising the cake's structure.
How long can I steam the fruit cake?
The recommended steaming time is 3 hours over medium heat. Make sure the water level remains consistent during steaming, adding more water as necessary. If you prefer a denser cake, you can extend the steaming time slightly, but keep an eye on the water to avoid burning.
What can I do if my fruit cake turns out too dry?
If your fruit cake is too dry, consider serving it with a drizzle of sweet milk or a homemade syrup to add moisture. You can also warm individual slices in the microwave, which can help revive some moisture. For future batches, ensure the mixture is consistently moist before steaming.
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).