Candied Fruitcake
A rich, festive fruitcake loaded with medley of candied fruits and crunchy pecans, perfectly spiced with cinnamon, cloves, and nutmeg. Its dense, sweet, and nutty flavor makes it an ideal holiday treat or special occasion dessert, offering a delightful combination of textures and warm spices.
Ingredients
Instructions
- Sift together flour, salt, baking powder, cinnamon, cloves (if using), and nutmeg (if using) into a large bowl.
- Chop dates and pineapple into coarse pieces. Add whole candied cherries and mix all fruit with the flour mixture, distributing the fruit evenly.
- Beat eggs with sugar until well combined. Add the egg mixture to the fruit and flour mixture, mixing with hands to combine thoroughly.
- Add whole pecans and continue mixing until nuts are evenly distributed throughout the batter.
Tips & Substitutions
For an extra depth of flavor, consider toasting the pecans before adding them to the batter. If you're looking for a healthier alternative, substitute half of the sugar with unsweetened applesauce or honey. Feel free to experiment with different dried fruits like apricots or figs for a unique twist. If you prefer a more spiced flavor, increase the cloves and nutmeg to your taste.
Serving Suggestions
Slice and serve this candied fruitcake with a dollop of whipped cream or alongside a cup of coffee for a delightful treat. It pairs beautifully with American recipes like Creamy Florentine Dip for a festive gathering. You might also enjoy it with a side of cheese or nuts for a balanced snack.
Storage & Reheating
Store leftover candied fruitcake in an airtight container at room temperature for up to one week. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, keeping it in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Fruitcake contains roughly 3071 calories, with 48g protein, 499g carbohydrates, and 109g fat. It is an excellent source of calcium (126% of the Daily Value), dietary fiber (121% of the Daily Value), and protein (96% 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 fruit instead of candied fruit?
Using fresh fruit is not recommended as it will introduce moisture and may result in a soggy cake. Stick with candied options for the best texture and flavor, but feel free to mix in some dried fruits as a substitute for variety.
How can I make this recipe gluten-free?
To make a gluten-free version of candied fruitcake, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including baking powder, are also gluten-free. This way, you can enjoy the same great taste without the gluten.
Can I freeze the candied fruitcake?
Yes, you can freeze the candied fruitcake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).