Civil War Fruit Cake
A nostalgic fruitcake featuring rich spices, dried fruits, and apples, perfect for festive occasions or cozy gatherings, offering warm flavors and moist texture.
Ingredients
Instructions
- Cook together apples, raisins, butter or lard, brown sugar, white sugar, cider vinegar, and water until combined.
- Cool the mixture, then add 4 beaten eggs and mix well.
- In another bowl, mix plain flour, salt, cinnamon, cloves, and allspice.
- Combine the wet and dry ingredients and mix thoroughly.
- Pour the batter into a prepared baking pan and bake at 375°F (190°C) until a toothpick inserted into the center comes out clean, approximately 60 minutes.
Tips & Substitutions
For added moisture, consider substituting half of the butter or lard with unsweetened applesauce. If you don't have cider vinegar, white vinegar works in a pinch. To enhance the flavor, try adding chopped nuts or dried cherries. Make sure to finely chop the apples for even cooking and a better texture in the cake.
Serving Suggestions
This fruit cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a warm cup of spiced tea or coffee. For a more festive touch, consider serving alongside the Ice Cream Freezer Recipe(Hand Cranked).
Storage & Reheating
Store any leftover Civil War Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it for up to two weeks or freeze for up to three months. When ready to serve, thaw in the refrigerator overnight and enjoy at room temperature or warm it briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Civil War Fruit Cake contains roughly 896 calories, with 13g protein, 200g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (91% of the Daily Value), iron (64% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 487mg per serving (21% 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 other fruits in this fruit cake?
Absolutely! You can substitute or add other dried fruits like cranberries, apricots, or figs to enhance the flavor and texture. Just ensure the total amount of fruit remains roughly the same to maintain the cake’s moisture balance.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a bit more water or a splash of milk to reach your desired consistency. Be cautious not to add too much liquid, as it may affect the final texture of the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, indicating it is fully baked.
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).