Ellen'S Fruit Cake
Ellen's Fruit Cake is a rich, moist traditional dessert packed with mixed fruits, raisins, nuts, and a hint of vanilla, ideal for festive occasions and special gatherings.
Ingredients
Instructions
- Sprinkle 1 tablespoon flour over the mixed fruit and toss well to coat.
- Cream the butter and white sugar together until smooth and fluffy.
- Dissolve the soda in boiling water and let it cool slightly.
- Gradually add vanilla, beaten eggs, and flour to the creamed mixture, mixing well after each addition.
- Pour the stiff batter over the floured fruit and mix thoroughly with your hands.
- Grease the pans and line the bottoms with brown paper.
- Divide the batter into the prepared pans.
- Bake at 250°F (121°C) for 2 1/2 hours or until a skewer inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of Ellen's Fruit Cake, consider adding a splash of brandy or rum to the batter. If you're short on walnuts, pecans make a great substitute. Ensure the mixed fruit is well-coated with flour to prevent it from sinking during baking. For a lighter texture, sift the flour before measuring, and always use room temperature eggs for better incorporation.
Serving Suggestions
Ellen's Fruit Cake can be served plain or with a drizzle of Lemon Sauce For Cakes And Puddings for added brightness. It pairs well with a cup of tea or coffee, making it a delightful afternoon treat. For a festive presentation, serve it alongside a cheese pie appetizer for a balanced sweet and savory platter.
Storage & Reheating
Allow the fruit cake to cool completely before storing. Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh. It can be stored at room temperature for up to two weeks or in the refrigerator for up to a month. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Ellen'S Fruit Cake contains roughly 2217 calories, with 32g protein, 268g carbohydrates, and 94g fat. It is an excellent source of protein (64% of the Daily Value), iron (60% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of vitamin C. It also contributes 10g of dietary fiber toward your daily target.
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 mixed fruit?
Using fresh fruit is not recommended as it contains more moisture, which can affect the cake's texture. Stick to dried mixed fruit for the best results. If you prefer, you can create your own mix with dried apricots, figs, and prunes for a more personalized flavor.
How can I make this recipe gluten-free?
To adapt Ellen's Fruit Cake for gluten-free needs, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add a teaspoon separately to help with the cake's structure. The baking time may need slight adjustments, so keep an eye on it as it bakes.
What can I do if my cake is too dry?
If your fruit cake turns out dry, try brushing it with a simple syrup made of equal parts sugar and water. This will add moisture back into the cake. Additionally, serving it with whipped cream or ice cream can help balance the dryness and enhance the overall enjoyment.
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).