Catalina Fruitcake
A rich, fruity cake blending dark and light raisins, dates, candied fruit, and warm spices, perfect for holiday seasons or special occasions, aging to develop deep flavors.
Ingredients
- 1 lb. dark raisins
- 1 lb. light raisins ⓘ
- 1 lb. pitted dates ⓘ
- 1 lb. candied fruit mix ⓘ
- 4 c. flour ⓘ
- 4 tsp. baking soda ⓘ
- 2 c. white sugar ⓘ
- 1 tsp. salt ⓘ
- drops of brandy ⓘ
- 1 tsp. cinnamon ⓘ
- 1/2 tsp. allspice ⓘ
- 1/2 tsp. cloves
- 2 1/2 c. hot applesauce ⓘ
- 1 c. butter
- 2 eggs ⓘ
- 2 tsp. vanilla ⓘ
- 1 lb. nutmeats ⓘ
Instructions
- Dredge raisins, dates, and candied fruit in combined dry ingredients.
- Add hot applesauce and butter; mix thoroughly.
- Add eggs, vanilla, and nuts; mix well.
- Pour batter into greased and lined small oat pans, coffee cans, or cake pans.
- Top with drops of brandy, if desired.
- Allow the cake to cool, then wrap in multiple layers of plastic wrap.
- Let the cake season in the refrigerator for 2 months before serving.
Tips & Substitutions
For a moister texture, try adding an extra 1/2 cup of applesauce or substituting half of the butter with applesauce. If you prefer a less sweet version, reduce the sugar by 1/2 cup. Dredging the dried fruits in flour helps prevent them from sinking in the batter. To enhance the flavor, consider adding a splash of orange juice or zest.
Serving Suggestions
Serve slices of Catalina Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Iowa Whoopie Pies for a festive dessert spread. Consider serving it alongside a spiced tea or mulled wine to enhance the holiday flavors.
Storage & Reheating
Wrap the fruitcake tightly in plastic wrap and store it in an airtight container to keep it moist. It can be refrigerated for up to 6 months. If you want to serve it warm, slice individual portions and microwave them for 15-20 seconds, or warm in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Catalina Fruitcake contains roughly 2539 calories, with 17g protein, 420g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (60% of the Daily Value), calcium (56% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C. 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 different types of nuts in this fruitcake?
Yes, you can substitute with your favorite nuts such as walnuts, pecans, or almonds. Just ensure they are chopped to a similar size so they distribute evenly throughout the cake.
How long should I let the cake season in the refrigerator?
For the best flavor, allow the cake to season for at least 2 months in the refrigerator. This aging process helps meld the flavors together, making each bite more delicious.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just ensure that the blend includes xanthan gum to help with texture and structure in the fruitcake.
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).