Extra Special Fruit Cake
A rich, nutty fruit cake featuring whole nuts, dates, maraschino cherries, and a moist texture, perfect for special occasions or holiday celebrations.
Ingredients
Instructions
- Do not chop nuts or dates; leave them whole. Pour sugar over nuts and dates.
- Sift together the sugar, cake flour, baking powder, and salt.
- Add the red and green maraschino cherries along with their juice to the mixture.
- Separate 5 eggs; add the beaten egg yolks to the mixture.
- Beat the egg whites until stiff and fold them into the batter last.
- Grease two loaf pans well and divide the batter between them.
- Bake at 325°F (163°C) for 1 hour and 15 minutes until cooked through.
Tips & Substitutions
For a more moist cake, consider adding a splash of orange juice or rum to the batter. If you don't have maraschino cherries, dried cherries or cranberries can work as a substitute. Ensure you sift the dry ingredients well to avoid lumps. This fruit cake can be enjoyed year-round and pairs beautifully with Kate Houston'S Cornbread for a festive spread.
Serving Suggestions
This fruit cake is delicious on its own, but it can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a cup of tea or coffee for a delightful afternoon treat. It also complements savory dishes like Mother'S Hot Biscuits for a well-rounded meal.
Storage & Reheating
Store the extra special fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months. To reheat, gently warm slices in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Extra Special Fruit Cake contains roughly 331 calories, with 6g protein, 66g carbohydrates, and 6g fat. It is a good source of iron (18% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 622mg per serving (27% 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 nuts in this fruit cake?
Yes, you can substitute the Brazil nuts or pecans and walnuts with your favorite nuts, such as almonds or hazelnuts. Just make sure to keep the total weight the same to maintain the texture and flavor of the cake.
Is it necessary to use maraschino cherries?
While maraschino cherries add a unique flavor and color, you can replace them with dried fruit like apricots or raisins if you prefer. Just adjust the quantity based on your taste preference and ensure the moisture content remains balanced.
How can I tell when the fruit cake is done baking?
The fruit cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Additionally, it should have a golden brown color on top and feel firm to the touch. If it starts to brown too quickly, cover it loosely with foil.
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).