Easy, Never Fail Fruitcake
A rich, fruity cake packed with raisins, candied fruit, and nuts, perfect for holiday celebrations or special occasions, offering a moist texture and festive flavors.
Ingredients
Instructions
- Blend together eggs, grape juice, and date nut bread mix.
- Add raisins and pecans to the mixture.
- Stir in candied fruit until well combined.
- Grease and line a tube pan or loaf pans with wax paper.
- Fill the pans three-quarters full with batter.
- Bake at 350°F for 75 to 85 minutes for the tube pan, or about 60 minutes for loaf pans.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a tablespoon of orange zest to the batter. If you're low on grape juice, you can substitute with apple juice or a mix of fruit juices. For a nut-free version, omit the pecans or replace them with sunflower seeds.
Serving Suggestions
This fruitcake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a festive twist, consider serving alongside Butter Press Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Easy, Never Fail Fruitcake contains roughly 2702 calories, with 39g protein, 406g carbohydrates, and 123g fat. It is an excellent source of dietary fiber (89% of the Daily Value), protein (78% of the Daily Value), and potassium (67% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 517mg per serving (22% 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?
Fresh fruit can be used, but it may alter the texture and moisture of the cake. If you decide to use fresh fruit, ensure it's well-drained and chopped into small pieces to avoid adding too much moisture.
Is it possible to make this fruitcake gluten-free?
Yes, you can make this fruitcake gluten-free by using a gluten-free date nut bread mix. Be sure to check the labels for any hidden gluten ingredients, and ensure that all other components, like nuts and fruits, are certified gluten-free.
How can I make this recipe ahead of time?
You can prepare the batter a day in advance and store it in the refrigerator, covered. This allows the flavors to develop. Alternatively, bake the fruitcake a week ahead, cool completely, and store it wrapped in plastic wrap at room temperature until 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).