Frozen Fruit Cake
A delightful frozen fruit cake featuring whipped cream, raisins, pecans, and candied fruit, perfect for festive occasions or a sweet, chilled dessert experience.
Ingredients
Instructions
- Chill the whipping cream until ready to whip.
- Scald the milk in the top of a double boiler.
- Mix together flour, sugar, and salt; add to the hot milk and cook over water until thickened.
- Stir in beaten eggs and cook until thick.
- Remove from heat and add vanilla; cool the mixture.
- Combine whipped cream with the cooled mixture.
- Fold in white raisins, broken pecans, vanilla wafer crumbs, candied red cherries, and chopped candied fruit.
- Pour into a mold or pan and freeze until firm.
- Serve chilled as a refreshing dessert.
Tips & Substitutions
For a lighter version, consider using half-and-half instead of milk, or try a dairy-free alternative like almond milk. If you don’t have white raisins, golden raisins can be a great substitute. For added texture, you can replace some of the pecans with walnuts or almonds. Make sure to whip the cream just until soft peaks form to maintain a light consistency.
Serving Suggestions
Serve this frozen fruit cake as a refreshing dessert on warm days. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a festive touch, garnish with fresh berries or mint leaves. Consider serving alongside a light fruit salad for a delightful and balanced dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to two weeks. To enjoy again, let the frozen fruit cake sit at room temperature for about 10-15 minutes before serving, allowing it to soften slightly for easier slicing. Avoid refreezing after it has thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Fruit Cake contains roughly 1201 calories, with 16g protein, 147g carbohydrates, and 31g fat. It is an excellent source of iron (44% of the Daily Value), vitamin C (35% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2047mg per serving (89% 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 make this cake ahead of time?
Absolutely! This frozen fruit cake can be made a few days in advance and stored in the freezer until you're ready to serve it. Just remember to allow it to soften slightly before slicing for the best texture.
What can I substitute for the candied fruit?
If you're looking for alternatives to candied fruit, try using dried fruits like apricots or cranberries for a natural sweetness. You could also mix in fresh fruit such as diced strawberries or peaches for a different flavor profile.
Is there a way to make this recipe healthier?
Yes! You can reduce the sugar amount or use a sugar substitute to make it healthier. Additionally, swapping out some of the cream for yogurt can lower the fat content while still providing creaminess. Explore options like the Sugar-Free Peach Cobbler for more health-conscious dessert ideas.
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).