Fruit Cake(England)
A rich, spiced fruit cake packed with candied fruits, nuts, and warm spices, ideal for festive occasions and suitable for those who love moist, flavorful holiday desserts.
Ingredients
- 1/2 lb. butter ⓘ
- 1/2 lb. lard ⓘ
- 2 lb. granulated sugar ⓘ
- 1 tsp. nutmeg ⓘ
- 1 tsp. cinnamon
- 1 tsp. allspice ⓘ
- 1 cup molasses ⓘ
- 4 eggs ⓘ
- 1 box currants
- 1 box seedless raisins
- 1 package candied citron
- 1 package candied pineapple ⓘ
- 2 packages candied lemon peel ⓘ
- 2 packages candied orange peel ⓘ
- 2 packages candied cherries ⓘ
- 1 lb. walnuts ⓘ
- 6 cups coffee
- 14 cups flour ⓘ
- 2 tablespoons flour ⓘ
- 1/2 tsp. salt ⓘ
Instructions
- Line 8 bread pans with wax paper.
- Cream butter, lard, and granulated sugar until light and fluffy.
- Add nutmeg, cinnamon, allspice, molasses, and beaten eggs; mix thoroughly.
- Fold in currants and seedless raisins.
- Add chopped candied citron, candied pineapple, candied lemon peel, candied orange peel, and candied cherries.
- Chop walnuts and add to the mixture.
- Add salt and baking soda, mixing well.
- Alternate adding coffee and flour, using only enough coffee to keep the mixture moist.
- Pour batter into prepared pans.
- Bake in a 250°F (120°C) oven for 2 hours or until a toothpick inserted in the center comes out dry.
Tips & Substitutions
For a more flavorful fruit cake, consider soaking the dried fruits in brandy or rum overnight before adding them to the batter. You can substitute the candied fruits with a mix of your favorites, such as dried apricots or figs, if you prefer. Adjust the spices to your taste; adding a pinch of ginger can enhance the flavor profile. Make sure to check the cake regularly to avoid overbaking.
Serving Suggestions
This rich fruit cake is perfect as a dessert on its own or served with a dollop of whipped cream. It also pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside a selection of cheeses or a charcuterie board. Browse more vegetarian recipes for delightful sides to complement this dish.
Storage & Reheating
Store the cooled fruit cake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to three months. To reheat, slice and warm in a low oven for about 10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake(England) contains roughly 2926 calories, with 30g protein, 319g carbohydrates, and 209g fat. It is an excellent source of dietary fiber (213% of the Daily Value), vitamin C (168% of the Daily Value), and calcium (145% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1806mg per serving (79% 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 fresh fruits instead of candied fruits?
Using fresh fruits may alter the texture and moisture content of the cake. If you prefer fresh fruits, ensure they are well-drained and consider reducing the overall liquid in the recipe to maintain the cake's structure. However, candied fruits provide a unique flavor and texture that is traditional in fruit cakes.
How can I make this recipe gluten-free?
To make this fruit cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help with texture. Additionally, ensure that all other ingredients, especially baking powder and spices, are gluten-free to avoid cross-contamination.
What can I do if my fruit cake is too dry?
If your fruit cake turns out too dry, you can moisten it by brushing the top with a simple syrup made from equal parts sugar and water. Allow it to soak in for a few hours. Additionally, serve with a drizzle of warm caramel or a fruit compote to add moisture and flavor.
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).