Colonial Fruit Cake
A rich, fruity Christmas fruit cake packed with candied fruit, nuts, and warm spices, perfect for holiday celebrations and festive occasions.
Ingredients
Instructions
- Mix well in a large bowl the sugar, margarine, and Crisco.
- Add egg yolks one at a time and strawberry preserves.
- In a small bowl, combine 1 cup flour, baking powder, cinnamon, ginger, and cloves.
- Add the dry mixture to the creamed mixture of sugar, margarine, Crisco, and egg yolks.
- Mix in candied mixed fruit, raisins, pecans, walnuts, and 1 cup flour.
- Add this mixture to the creamed ingredients and mix well.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute the pecans and walnuts with your favorite nuts or seed mix. If you prefer a less sugary cake, reduce the amount of strawberry preserves slightly. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This delicious fruit cake pairs beautifully with a cup of hot tea or coffee, making it a perfect addition to afternoon gatherings. Serve it alongside a light dish like Baked Red Beets or a refreshing Lite Sweet Potato Fruit Salad for a balanced meal. It can be garnished with a dusting of powdered sugar for an elegant touch.
Storage & Reheating
Store the leftover Colonial Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. To enjoy, simply thaw at room temperature or warm slices in the microwave briefly.
Nutrition & Diet Analysis (per serving)
Each serving of Colonial Fruit Cake contains roughly 1777 calories, with 34g protein, 253g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (168% of the Daily Value), calcium (89% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 1852mg per serving (81% 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 mixed fruit?
While you can use fresh fruit, it may alter the texture and moisture of the cake. If using fresh, ensure it's dried well and consider reducing the liquid ingredients slightly to maintain the cake's integrity.
What can I substitute for Crisco?
You can replace Crisco with an equal amount of softened butter or coconut oil for a different flavor and texture. If you're looking for a healthier option, try using unsweetened applesauce, but be aware that it will change the cake's density.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder you use is also gluten-free, and check the labels on your other ingredients to avoid gluten contamination.
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).