Fruit Cake
This delightful fruit cake combines the richness of chocolate chips with the crunch of nuts and the sweetness of candied cherries. Perfect for holiday gatherings or as a comforting treat, it's a beloved dessert that brings warmth and joy to any occasion.
Ingredients
Instructions
- Beat eggs; stir in sugar.
- Sift flour, baking powder and salt. Combine with chocolate chips, nuts and cherries.
- Fold in egg-sugar mixture.
- Pour into well-greased and floured loaf pans. Place pan of water on bottom rack of oven and loaf pans on top rack.
- Bake at 325° for 1 to 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of rum to the egg-sugar mixture. If you want to reduce sugar, you can substitute half the sugar with applesauce. Ensure the nuts are toasted for added crunch, and feel free to mix in dried fruits for variety. This recipe also works well if you swap out the chocolate chips for white chocolate or omit them entirely for a more traditional fruit cake.
Serving Suggestions
Serve the fruit cake warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. It also pairs beautifully with a cup of tea or coffee. Consider serving it alongside Cranberry Scones for a delightful afternoon spread. For a festive touch, garnish with additional candied cherries or nuts on top.
Storage & Reheating
To store leftover fruit cake, wrap it tightly in plastic wrap and then place it in an airtight container. It can last up to a week at room temperature or can be refrigerated for longer freshness. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake contains roughly 421 calories, with 12g protein, 55g carbohydrates, and 20g fat. It is an excellent source of protein (24% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1186mg per serving (52% 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 types of nuts in the fruit cake?
Absolutely! You can use any nuts you prefer, such as walnuts, almonds, or pecans. Just ensure they are chopped to a similar size for even distribution throughout the cake. This flexibility allows you to customize the flavor profile to your liking.
What can I do if my fruit cake is too dry?
If your fruit cake turns out dry, try serving it with a drizzle of syrup or a fruit glaze to add moisture. You can also serve it with whipped cream or ice cream, which complements the flavors and adds creaminess.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend in this recipe. Make sure the blend contains xanthan gum for proper texture. This adaptation allows those following a gluten-free diet to enjoy this delicious fruit cake without compromising on taste.
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).