Fruit Cake(No Flour)
A rich, no-flour fruit cake packed with dried fruits, cherries, and nuts, perfect for special occasions and enjoyed after aging for a few weeks for full flavor.
Ingredients
Instructions
- Preheat oven to 275°F (135°C).
- Mix all ingredients together in a large bowl.
- Pour the mixture into a greased tube pan lined with a brown paper bag.
- Bake for 2 1/2 hours.
- Allow the cake to cool, then wrap in a towel and place in a container with a lid.
- Sprinkle rum on top of the cake.
- Store in a cool place for a few weeks before eating.
- During storage, keep the cake slightly moist with rum.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or almond extract. If you prefer a different nut, pecans can be a great substitute for black walnuts. Ensure the graham crackers are finely crushed for a smoother texture. If you want a moister cake, increase the amount of sweet milk slightly. This fruit cake is perfect for holiday gatherings, so prepare it ahead of time for a delightful treat.
Serving Suggestions
Slice the fruit cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a cup of hot tea or coffee, making it an excellent choice for afternoon gatherings. For a festive touch, consider serving it alongside a cheese platter or a selection of seasonal fruits, enhancing the overall presentation.
Storage & Reheating
Store the fruit cake in an airtight container in a cool, dark place. To maintain its moisture, periodically sprinkle a little more rum on top. If you want to keep it longer, you can also wrap it tightly in plastic wrap before placing it in the container. This method helps preserve the flavors and keeps the cake fresh for several weeks.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake(No Flour) contains roughly 1277 calories, with 28g protein, 211g carbohydrates, and 45g fat. It is an excellent source of protein (56% of the Daily Value), calcium (51% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 853mg per serving (37% 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 dried fruit in this recipe?
Absolutely! Feel free to substitute the mixed fruit with your favorites, such as dried apricots, dates, or figs. Just make sure to keep the overall quantity the same to maintain the cake’s texture and balance. Experimenting with different fruits can add unique flavors to your cake.
How do I know when the 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 a few moist crumbs, the cake is ready. Since this cake requires a long baking time, ensure your oven temperature is accurate to avoid underbaking or overbaking.
Can I freeze the fruit cake for later use?
Yes, you can freeze the fruit cake! After cooling completely, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).