Candied Fruit Cake
A rich, fruity cake packed with a medley of candied fruits and nuts, offering a delightful sweetness and chewy texture. Perfect for festive occasions or as a special treat, this dense loaf combines vibrant flavors and moist crumb, appealing to those who love traditional fruitcakes with a modern twist.
Ingredients
Instructions
- Mix all ingredients with hands in a large bowl.
- Grease 2 loaf pans, then line with brown paper (grocery bag).
- Bake 1 1/2 hours in a 350° oven.
- When done, brush top and sides with white Karo syrup.
Tips & Substitutions
For best results, ensure that the dates are finely chopped to distribute their sweetness evenly throughout the cake. You can substitute candied fruits with dried fruits like raisins or apricots if desired. When mixing, consider using gloves for easier cleanup and to avoid sticky hands. A touch of vanilla extract can enhance the flavor profile.
Serving Suggestions
This Candied Fruit Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a warm beverage like tea or coffee for a cozy treat. For a festive twist, sprinkle it with powdered sugar or drizzle with a simple icing.
Storage & Reheating
Wrap the cooled cake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cake for up to three months. To reheat, simply place slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Fruit Cake contains roughly 746 calories, with 11g protein, 116g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (28% of the Daily Value), iron (23% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 848mg per serving (37% 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 ones?
Using fresh fruits is not recommended since they contain more moisture and can alter the texture of the cake. However, if you prefer a fresher option, you might try using dried fruits instead, which will provide a similar chewiness without the added sugar of candied varieties.
How can I prevent the cake from sticking to the pans?
To prevent sticking, ensure that you grease the loaf pans thoroughly before lining with brown paper. You can also dust the lined pans with a bit of flour after greasing. This extra step will help the cake release easily when it's time to slice and serve.
Is it possible to reduce the sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that the sweetness from the candied fruits contributes significantly to the overall flavor. If you prefer a less sweet cake, consider reducing the sugar by about 1/4 cup and adding a bit of unsweetened applesauce to maintain moisture.
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).