Bermuda Fruitcake
A rich Bermuda Fruitcake bursting with candied lemon peel, raisins, and warm spices, perfect for festive occasions or as a flavorful dessert for special gatherings.
Ingredients
Instructions
- Cream the butter and add the dark brown sugar; beat well.
- Add the sifted flour (reserving 2 tablespoons) and buttermilk alternately by spoonfuls, stirring steadily.
- Beat the mixture well to combine all ingredients.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with unsweetened applesauce. If you can't find candied lemon peel, orange peel or a mix of candied citrus peels works well too. Ensure that your buttermilk is at room temperature for smoother batter consistency. Be cautious not to overmix after adding the flour to maintain a tender texture in the cake.
Serving Suggestions
This rich fruitcake pairs beautifully with Lime Fruit Salad for a refreshing contrast. For a delightful brunch, serve it alongside Grits Souffle, which complements the cake's sweetness. A light dusting of powdered sugar on top just before serving can add an elegant touch, enhancing both the presentation and flavor.
Storage & Reheating
Store any leftover Bermuda Fruitcake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it, which can extend its freshness for up to two weeks. To reheat, slice and microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Bermuda Fruitcake contains roughly 1196 calories, with 15g protein, 192g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (104% of the Daily Value), iron (43% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1308mg per serving (57% 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 a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tanginess. Alternatively, Greek yogurt thinned with milk can also achieve that desired flavor and texture in the Bermuda Fruitcake.
How can I make this fruitcake more festive?
To enhance the festive feel, add chopped dried fruits such as cranberries or apricots along with the raisins. A sprinkle of chopped nuts, like walnuts or pecans, can also add a delightful crunch. Consider glazing the cake with a simple syrup or All-Round Icing for an extra special touch.
Is it possible to freeze the Bermuda Fruitcake?
Absolutely! You can freeze the fruitcake by wrapping it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Thaw it in the refrigerator overnight before serving to retain its moisture and flavor.
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).