Evelyn'S Fruit Cake
Evelyn's Fruit Cake is a rich, festive treat packed with pecans, dates, cherries, and a hint of rum, perfect for special occasions and holiday celebrations.
Ingredients
Instructions
- Grease large loaf pans and line with foil, then grease again.
- Sift flour, baking powder, salt, and sugar into a large mixing bowl.
- Add pecan halves, pitted dates, drained maraschino cherries, and pineapple preserves to the dry mixture and mix well.
- Beat eggs and dark rum together.
- Pour the egg and rum mixture over the dry ingredients and stir until well combined.
- Pour the mixture into the prepared loaf pans.
- Bake in a 300°F (150°C) oven for 1 hour and 45 minutes.
- Cool in the loaf pans for 15 minutes.
- Brush the tops with corn syrup while warm.
Tips & Substitutions
For a richer flavor, consider using toasted pecans instead of raw. If you want to lighten the cake, you can substitute half of the sugar with a natural sweetener like honey or maple syrup. Don't skip the foil lining, as it helps prevent sticking and makes for easy removal. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This fruit cake can be served plain or with a dollop of whipped cream for added richness. It pairs beautifully with Mustard Sauce For Corned Beef for a contrasting flavor experience. Consider serving it alongside a warm cup of spiced tea or coffee for a delightful afternoon treat. It also makes an excellent gift during the holidays.
Storage & Reheating
To store leftovers, wrap the fruit cake tightly in plastic wrap and then in aluminum foil to keep it fresh. It can be stored at room temperature for up to a week or in the refrigerator for up to three weeks. To reheat, slice and warm individual pieces in a microwave for about 10-15 seconds or in an oven at low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Evelyn'S Fruit Cake contains roughly 2133 calories, with 18g protein, 532g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (52% of the Daily Value), iron (45% of the Daily Value), and protein (36% of the Daily Value). Note that it is relatively high in sodium, at 2102mg per serving (91% 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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just ensure that the nuts are chopped into similar sizes to maintain the cake's texture. Remember that different nuts may slightly alter the flavor profile, so choose according to your taste preference.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for the right texture. Be sure to check that all other ingredients, like baking powder and preserves, are gluten-free as well.
Can I omit the dark rum from the recipe?
Yes, if you prefer not to use alcohol, you can replace the dark rum with apple juice or a non-alcoholic rum extract. This will help maintain the moisture and flavor depth in the cake while keeping it suitable for all ages.
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).