Fruit Cake(Makes One Loaf Cake And Tube Cake)
A rich and moist fruit cake featuring raisins, candied fruits, and nuts, perfect for celebrations or teatime, with warm spices and tender texture.
Ingredients
Instructions
- Combine raisins and hot water in a saucepan.
- Bring to a boil and simmer for 15 minutes; then cool.
- Measure and sift together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Beat shortening until soft and creamy.
- Gradually add sugar, beating until fluffy.
- Add beaten eggs and continue to beat well.
- Alternately add sifted dry ingredients and cold coffee or water to the mixture.
- Stir in cooled raisins and juice, nuts, and candied mixed fruit.
- Grease well and line the bottom of a tube pan and the bottom and sides of a loaf pan with waxed paper.
- Pour the batter into the prepared pans.
- Bake in a preheated oven at 325°F: loaf pan for about 70 minutes and tube pan for about 90 minutes.
- Allow to cool, then garnish with candied cherries and pineapple.
Tips & Substitutions
For a richer flavor, consider soaking the raisins overnight in cold coffee instead of hot water. You can substitute half of the shortening with applesauce for a lighter version. If you don't have mixed candied fruit, use dried cranberries or cherries for a similar sweetness. Always sift your dry ingredients to avoid lumps and ensure a lighter cake.
Serving Suggestions
This fruit cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It also pairs beautifully with hot ginger fruit for a warm, comforting dessert experience. Enjoy slices with a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
To store leftovers, wrap the fruit cake in plastic wrap or aluminum foil and place it in an airtight container. It will keep well at room temperature for up to one week. For longer storage, refrigerate it, and reheat slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake(Makes One Loaf Cake And Tube Cake) contains roughly 1171 calories, with 6g protein, 61g carbohydrates, and 105g fat. It is a good source of vitamin C (17% of the Daily Value), dietary fiber (15% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 742mg per serving (32% 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 fruit instead of candied mixed fruit?
While fresh fruit can add moisture, it may alter the texture and baking time of the fruit cake. If using fresh fruit, ensure it's dried well and consider reducing the liquid in the recipe to maintain the cake's structure.
How do I know when my fruit cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Additionally, the edges should start to pull away from the pan, and the top should be golden brown.
Can I freeze the fruit cake?
Yes, you can freeze the fruit cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To serve, thaw the cake in the refrigerator overnight before enjoying it.
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).