Beulah'S Fruit Cake
A rich, fruity cake bursting with candied fruits, nuts, and a moist texture, perfect for festive occasions or special celebrations enjoyed by those with a sweet tooth.
Ingredients
Instructions
- Cream well together margarine and sugar.
- Add beaten egg yolks.
- Dissolve soda in water and add to the mixture.
- Add lemon extract and mix thoroughly.
- Set aside.
- In a large bowl, mix dates, raisins, pecans, and candied fruits with about one-quarter of the flour.
- Gradually add the remaining flour to the sugar and butter mixture, then fold in the fruit and nut mixture until thoroughly blended.
- Beat egg whites until stiff and fold into the batter.
- Spray a large tube pan with nonstick spray.
- Pour the batter into the prepared pan, ensuring it settles evenly.
- Bake at 275°F (135°C) for 3 hours until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of lemon extract, a mix of lemon juice and zest can work as a substitute. Make sure to properly cream the margarine and sugar for a fluffy texture. When mixing the fruit and nuts, be careful not to overwork the batter; this will help maintain the cake's lightness. This cake is also an excellent base for variations like Creamy Coconut Cake.
Serving Suggestions
Slice the cake into thick pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Pear Pecan Salad for a refreshing contrast. This fruit cake also makes a wonderful dessert for holiday gatherings.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and store in the refrigerator, where it can last for several weeks. To enjoy it warm, simply slice a piece and microwave it for 10-15 seconds. This will enhance its flavors and make it more enjoyable.
Nutrition & Diet Analysis (per serving)
Each serving of Beulah'S Fruit Cake contains roughly 1926 calories, with 22g protein, 131g carbohydrates, and 149g fat. It is an excellent source of iron (59% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1288mg per serving (56% 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 flour for this recipe?
While cake flour is recommended for its light texture, you can substitute with all-purpose flour if needed. However, the cake may be denser. If you choose to use all-purpose flour, consider adding a bit of cornstarch to lighten it up slightly, which can help achieve a similar fluffy result.
How can I make this cake more moist?
To increase the cake's moisture, try adding an extra egg yolk or a bit of milk to the batter. You can also soak the dried fruits in a little rum or juice before mixing them in, which enhances both moisture and flavor. Additionally, ensure not to overbake the cake, as this can dry it out.
Can I freeze this cake for later use?
Yes, you can freeze Beulah's Fruit Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before serving. This makes it a convenient option for holiday baking or special occasions.
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).