Frances' Fruitcake
A rich, nutty fruitcake loaded with pecans, raisins, candied cherries, and pineapple, perfect for festive occasions or gifting to loved ones who enjoy traditional flavors.
Ingredients
Instructions
- Cream the butter and brown sugar well.
- Add eggs, one at a time, mixing after each addition.
- Sift about 1 cup of flour over the fruits and nuts, tossing to coat well.
- Add the remaining flour and baking powder to the creamed mixture and stir until combined.
- Stir in lemon extract.
- Add the fruit and nut mixture to the batter and fold in gently.
- Grease and line a deep tube pan and a 9 x 5 x 3-inch loaf pan with brown paper.
- Lightly grease the paper-lined pans.
- Spread the batter evenly into the prepared pans.
- Bake in a preheated oven at 325°F (160°C) for approximately 90 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a moister fruitcake, consider soaking the fruits in rum or orange juice overnight. If you don’t have pecans, walnuts can be a great substitute. Ensure your butter is at room temperature for easier creaming with the brown sugar. This cake can be made ahead and improves in flavor as it sits, making it perfect for holiday gifting.
Serving Suggestions
Slice the fruitcake thickly and serve it plain, or with a dollop of whipped cream or a slice of aged cheddar for a delightful contrast. It pairs beautifully with Alison Morse'S Strawberry Yogurt Popsicles for a refreshing dessert combo. This fruitcake is also great alongside a warm cup of tea or coffee, making it perfect for afternoon gatherings.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 6 months. To reheat, slice and warm in a low oven (around 300°F) for about 10-15 minutes, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Frances' Fruitcake contains roughly 607 calories, with 10g protein, 125g carbohydrates, and 8g fat. It is an excellent source of iron (26% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium.
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 fruits in this fruitcake?
Absolutely! You can substitute the white raisins with other dried fruits like cranberries or apricots. Just ensure the total weight remains similar so the texture stays consistent. You might also consider using fresh fruits, but be sure to adjust the liquid in the recipe accordingly.
How can I make this fruitcake less sweet?
To reduce sweetness, you can cut back on the brown sugar by up to 1/4 cup without significantly affecting the texture. Additionally, consider using unsweetened dried fruits or reducing the amount of candied fruits. This will balance the flavors while keeping the fruitcake delicious.
Why is my fruitcake dense?
A dense fruitcake can result from overmixing the batter or using too much flour. Make sure to gently fold in the fruit and nuts to maintain airiness. Additionally, measuring flour accurately—scooping rather than spooning—can help prevent excess flour that leads to a heavy cake.
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).