Betty Miller'S Best Fruitcake Ever
A rich, fruity fruitcake packed with candied fruits, nuts, spices, and coconut, perfect for holiday celebrations and special occasions, offering a moist and flavorful treat.
Ingredients
- 1 lb. candied pineapple ⓘ
- 1 lb. candied cherries ⓘ
- 1 lb. citron ⓘ
- 1 lb. dates or white raisins ⓘ
- 2 cups grated coconut ⓘ
- 2 quarts walnuts ⓘ
- 2 quarts pecans ⓘ
- 6 cups flour
- 1 lb. real butter ⓘ
- 4 cups granulated sugar ⓘ
- 12 eggs
- 1 cup white corn syrup ⓘ
- 1/2 cup fruit juice ⓘ
- 1/2 cup jam or jelly
- 1 tablespoon salt
- 3 tablespoons cinnamon ⓘ
- 3 whole nutmeg corns, freshly grated ⓘ
Instructions
- Mix candied pineapple, candied cherries, citron, dates or white raisins, grated coconut, walnuts, pecans, and flour in a very large bowl.
- Set aside the fruit and nut mixture.
- In another large bowl, cream together the butter and granulated sugar.
- Add eggs, corn syrup, fruit juice, jam or jelly, salt, cinnamon, and grated nutmeg; mix well.
- Pour this mixture into a 10-quart baking pan or kettle.
- Add the fruit and nut mixture to the batter and blend thoroughly.
- Bake in a 400°F (200°C) oven, removing every 5 minutes to scrape down sides and stir, for a total of 1.5 hours.
- Use a timer and mark off each 5-minute interval to keep track.
- While still hot, mold the baked fruitcake into greased foil bread pans.
- Chill the cakes and serve or freeze.
Tips & Substitutions
To enhance the flavor, consider using a mix of dried fruits like figs or apricots instead of the dates or white raisins. If you're short on time, pre-chopped nuts and dried fruits can save you a lot of effort. For an added depth of flavor, try using brown sugar in place of granulated sugar. A touch of bourbon or rum can also elevate the taste significantly.
Serving Suggestions
This fruitcake is perfect for holiday gatherings or as a special treat year-round. Slice it thinly and serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness. It pairs beautifully with Colleen'S Fudge for a delightful dessert platter. Consider serving it alongside a warm beverage like spiced cider or coffee.
Storage & Reheating
After baking, allow the fruitcake to cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store it in an airtight container in a cool, dry place. If stored properly, it can last for several weeks. For longer storage, freeze the cake; just be sure to double wrap it to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Miller'S Best Fruitcake Ever contains roughly 4428 calories, with 63g protein, 400g carbohydrates, and 301g fat. It is an excellent source of dietary fiber (241% of the Daily Value), protein (127% of the Daily Value), and iron (106% of the Daily Value). Note that it is relatively high in sodium, at 1246mg per serving (54% 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?
While fresh fruits can add a vibrant flavor, they won't provide the same sweetness and texture as candied fruits. If you prefer using fresh options, be sure to adjust the sugar content and consider adding more nuts to maintain the cake's structure.
How do I prevent my fruitcake from being too dry?
To keep your fruitcake moist, ensure you don't overbake it. Using a combination of corn syrup and jam adds moisture. Additionally, wrapping the cake tightly after it cools helps retain moisture. You can also brush the cake with a simple syrup or liquor to enhance its tenderness.
What can I do if my fruitcake is too dense?
If your fruitcake turns out too dense, it may be due to overmixing the batter or too much flour. To prevent this, mix just until the ingredients are combined. You can also try adding an extra egg for fluffiness or folding in some whipped egg whites to lighten the batter.
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).