Elaine Solez Fruitcake
Elaine Solez Fruitcake combines rich dried fruits and nuts with a boozy kick, offering a moist, flavorful treat perfect for festive occasions or special gatherings.
Ingredients
Instructions
- In a large mixing bowl, sift the flour and salt over the pecans and raisins.
- Mix thoroughly and set aside.
- In another large bowl, cream the softened butter and sugar.
- Add the egg yolks one at a time, stirring thoroughly after each addition.
- Blend the baking soda with warm water and stir it thoroughly into the butter mixture.
- Stir in the Grand Marnier.
- Pour this batter into the raisin and nut mixture and blend thoroughly, using hands if necessary, until all the flour is incorporated.
- Beat the egg whites until stiff and fold them into the batter until no white shows.
- Spoon and scrape the mixture into a buttered and floured angel food cake pan.
- Bake at 275°F (135°C) for 2 to 2½ hours, testing with a toothpick for doneness.
- Cool the cake slightly before removing from the pan.
- Once cooled to room temperature, wrap the cake in plastic wrap and refrigerate for 10 days.
Tips & Substitutions
For a richer flavor, consider substituting some of the golden seedless raisins with dried cherries or cranberries. If you prefer a less sweet cake, reduce the sugar to 1 1/2 cups. Make sure to sift the flour and salt thoroughly to prevent lumps. Using a food processor can help chop the pecans uniformly and save prep time.
Serving Suggestions
Serve slices of this fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with a cup of spiced tea or coffee. For a festive touch, garnish with candied fruit or nuts, and consider serving alongside Family Dinner Rolls to create a lovely spread.
Storage & Reheating
After baking, wrap the cooled cake tightly in plastic wrap and store it in the refrigerator. This cake improves with age, so it can be made well in advance. For best results, keep it wrapped and consume within 3-4 weeks. It does not require reheating; simply slice and serve cold.
Nutrition & Diet Analysis (per serving)
Each serving of Elaine Solez Fruitcake contains roughly 431 calories, with 8g protein, 72g carbohydrates, and 13g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 683mg per serving (30% 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 the chopped pecans with walnuts or almonds based on your preference. Each type of nut will give a unique flavor and texture to the cake, so feel free to experiment with your favorites.
Is there a way to make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent, like xanthan gum, to maintain the cake's texture. Additionally, always check that your other ingredients, like baking soda, are gluten-free.
How can I enhance the flavor of the cake?
To deepen the flavor, consider soaking the raisins in Grand Marnier overnight before incorporating them into the batter. You could also add a teaspoon of vanilla extract or spices like nutmeg and cinnamon to elevate the cake's aroma and taste.
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).