Fruitcake For The Holiday
A rich, fruity holiday fruitcake packed with candied fruits, nuts, and warm spices, perfect for festive gatherings and special occasions.
Ingredients
- 4 eggs ⓘ
- 1/2 cup butter ⓘ
- 1 cup milk ⓘ
- 1 1/2 cup brown sugar ⓘ
- pinch of salt
- 2 1/2 cups all-purpose flour ⓘ
- 2 cups candied mixed fruit ⓘ
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon ⓘ
- 1 1/2 cups chopped dates ⓘ
- 1/2 cup chopped candied pineapple
- 1 cup chopped candied cherries
- 1 cup white raisins ⓘ
- 1/2 pound pecan halves ⓘ
Instructions
- Mix all ingredients into a large bowl.
- Beat eggs well; add butter, milk, brown sugar, vanilla, and salt.
- Stir until moist.
- Add flour and baking powder; mix thoroughly.
- Stir in mixed fruit, nutmeg, ground allspice, cinnamon, candied fruits, and nuts.
- Pour the batter into a tube pan lined with heavy wax paper.
- Bake at 275° to 300° for 1 1/2 hours.
- Decorate the cake top with red and green cherries and pecan halves.
Tips & Substitutions
To enhance the flavor of your fruitcake, consider soaking the candied fruits in a bit of rum or orange juice overnight. If you prefer, you can substitute the pecans with walnuts or almonds for a different texture. Ensure your butter is softened to room temperature for easier mixing, and use a kitchen scale for accurate flour measurement to avoid a dense cake.
Serving Suggestions
Serve this festive fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee, making it perfect for holiday gatherings. For a twist, try it alongside a slice of Aunt Clara's Sour Cream Pound Cake for an impressive dessert spread.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to two weeks. You can also wrap it in plastic wrap and aluminum foil for longer storage in the freezer, lasting up to three months. Allow it to thaw completely before serving, and consider reheating individual slices in the microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake For The Holiday contains roughly 896 calories, with 11g protein, 141g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (53% of the Daily Value), iron (34% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 735mg 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 make this fruitcake ahead of time?
Absolutely! This fruitcake actually improves in flavor when made a week or two in advance. Just wrap it tightly in plastic wrap and store it in a cool, dry place. For best results, periodically brush it with a bit of alcohol to keep it moist.
What can I use instead of candied mixed fruit?
You can replace the candied mixed fruit with dried fruits like raisins, cranberries, or apricots. Dried fruits will give a similar texture and sweetness, but be sure to adjust the sugar levels slightly if using sweeter varieties.
How can I ensure my fruitcake doesn't dry out?
To prevent your fruitcake from drying out, make sure not to overbake it. Use a toothpick to check for doneness; it should come out clean but not dry. Additionally, wrapping the cake in plastic wrap while it's still warm can help retain moisture.
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).