English Fruitcake
A rich, festive fruitcake packed with candied fruits, nuts, and chocolate, perfect for holiday celebrations and enjoyed by those who love decadent, fruity baked treats.
Ingredients
- 8 oz. mixed candied fruit
- 4 oz. candied orange peel
- 8 oz. candied cherries ⓘ
- 2 c. all-purpose flour ⓘ
- 1 1/2 sticks margarine, softened ⓘ
- 1 c. sugar ⓘ
- 2 Tbsp. orange juice
- 2 1/2 tsp. baking powder ⓘ
- 1 tsp. salt
- 6 eggs ⓘ
- 1 1/2 c. chopped pecans
- 1 c. semi-sweet chocolate mini-sized chips ⓘ
- 1 c. raisins ⓘ
- 1/3 c. apple jelly ⓘ
- 1/2 tsp. almond extract
- 1/2 lb. white chocolate ⓘ
Instructions
- Preheat oven to 300°F (150°C).
- Lightly grease and flour a tube pan.
- Mix all candied fruit with 1 cup of flour; set aside.
- Cream softened margarine and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in orange juice and almond extract.
- Gradually fold in remaining flour, baking powder, and salt.
- Fold in chopped pecans, chocolate chips, raisins, and candied fruit mixture.
- Melt white chocolate and fold into the batter.
- Pour batter into prepared pan.
- Bake in preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
To enhance the flavor, consider soaking the dried fruits in orange juice or rum overnight before adding them to the batter. You can substitute the margarine with unsalted butter for a richer taste. If you want a nut-free version, simply omit the pecans or replace them with sunflower seeds. Ensure your baking powder is fresh to achieve the best rise in this dense cake.
Serving Suggestions
This English Fruitcake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with tea or coffee, making it an excellent choice for afternoon gatherings. For a festive touch, consider dusting the top with powdered sugar before serving.
Storage & Reheating
Once cooled, wrap the fruitcake tightly in plastic wrap and store it in an airtight container at room temperature. This cake can last for several weeks and often tastes better as it ages. To reheat, slice and warm individual pieces in the microwave for a few seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of English Fruitcake contains roughly 563 calories, with 7g protein, 52g carbohydrates, and 38g fat. It is a good source of protein (14% of the Daily Value), calcium (14% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 932mg per serving (41% 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 will not provide the same texture or sweetness as candied fruit, and it may alter the moisture content of the cake. If you prefer fresh fruit, consider using dried fruits instead, which are more similar in consistency.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure that your baking powder is gluten-free. This will help maintain the texture while accommodating dietary needs.
What can I do if my cake is too dry?
If the cake turns out dry, you can serve it with a glaze made from orange juice and powdered sugar to add moisture. Additionally, storing it properly in an airtight container can help retain moisture over time.
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).