Best-Ever Fruitcake
A rich, flavorful fruitcake packed with nuts and candied fruits, perfect for festive occasions or as a hearty treat for those who enjoy traditional baked goods.
Ingredients
Instructions
- Cream margarine and sugar together until well combined.
- Sift together the dry ingredients: flour, nutmeg, salt, baking powder, and baking soda.
- Add eggs one at a time, alternating with portions of the sifted dry ingredients, mixing well after each addition.
- Pour in the whiskey and mix thoroughly.
- Chop the cherries and pineapple into not too small pieces, then rub a little flour on them to prevent floating.
- Add the chopped fruits and walnuts to the batter and fold in gently.
- Pour the batter into a greased tube pan.
- Bake at 250°F for 2 hours, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before removing from the pan.
- Wrap the fruitcake well and store. Keeps for weeks.
Tips & Substitutions
To enhance the flavor of your fruitcake, consider soaking the fruits in whiskey overnight before adding them to the batter. You can substitute the walnuts with pecans or almonds if desired. For a spicier note, add a teaspoon of cinnamon. Make sure your margarine is softened to room temperature for easier creaming with the sugar.
Serving Suggestions
This fruitcake is delightful when served plain, but you can also enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with a warm whiskey sauce. It pairs beautifully with Parks Fruit Cake, making it a wonderful addition to holiday gatherings.
Storage & Reheating
Once cooled, wrap the fruitcake tightly in plastic wrap and then place it in an airtight container. It can be stored at room temperature for several weeks. For longer storage, you may refrigerate it or freeze it. If frozen, allow it to thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Best-Ever Fruitcake contains roughly 2322 calories, with 22g protein, 162g carbohydrates, and 186g fat. It is an excellent source of dietary fiber (134% of the Daily Value), calcium (55% of the Daily Value), and iron (46% 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?
Yes, you can use fresh fruits, but they may alter the texture and moisture of the cake. If using fresh fruits, make sure to chop them into small pieces and reduce the quantity slightly to prevent excess moisture.
What can I do if my fruitcake is too dry?
If your fruitcake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water. For a more flavorful option, use whiskey or fruit juice. This will help to moisten the cake while adding extra flavor.
How long does this fruitcake last?
When stored properly, this fruitcake can last for several weeks at room temperature. For optimal freshness, wrap it tightly and keep it in a cool, dark place. If you want to keep it longer, consider freezing it for up to three months.
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).