Danny'S Mother'S "Original Fruitcake"
A rich, fruit-filled traditional fruitcake featuring candied fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who love moist, flavorful desserts.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add unbeaten eggs slowly, mixing well after each addition.
- Stir in candied fruits, nuts, and orange juice.
- Sift together flour, baking powder, spices, and salt.
- Fold the dry ingredients into the wet mixture and mix thoroughly.
- Pour batter into well-greased, paper-lined 10 x 6 x 4-inch loaf pans or a 10-inch tube pan.
- Bake in a 275°F (135°C) oven for 3 hours or until a toothpick inserted in the center comes out clean.
- For smaller pans, bake for approximately 2 hours.
Tips & Substitutions
For a lighter texture, you can substitute half of the margarine with unsweetened applesauce. If you're short on time, using pre-chopped candied fruit can save effort. To enhance flavor, consider adding a splash of vanilla extract or a tablespoon of whiskey. Additionally, ensure your eggs are at room temperature to help them incorporate smoothly into the batter.
Serving Suggestions
This fruitcake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Consider serving it alongside a warm cup of spiced tea or coffee for a delightful afternoon treat. For a festive touch, garnish with chopped nuts or additional candied fruit on top.
Storage & Reheating
Once cooled, wrap the fruitcake tightly in plastic wrap or aluminum foil to keep it fresh. Store it in an airtight container at room temperature for up to a month. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold as a flavorful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Danny'S Mother'S "Original Fruitcake" contains roughly 61 calories, with 1g protein, 7g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 637mg per serving (28% 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?
While fresh fruit can be used, it may alter the texture and moisture of the cake. If you choose to use fresh fruit, be sure to reduce other liquid ingredients accordingly and consider adding extra spices to enhance the flavor profile.
How long does the fruitcake last?
Properly stored, the fruitcake can last up to a month at room temperature. For longer storage, you can freeze it for up to six months. Just be sure to wrap it well to prevent freezer burn and defrost it in the refrigerator before serving.
Can I make this fruitcake ahead of time?
Absolutely! In fact, making it a week in advance can enhance the flavors as it matures. Just remember to store it properly, wrapped tightly, and keep it in a cool, dry place. You can also periodically brush it with a bit of orange juice or liquor to keep it moist.
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).