Fruitcake Grice Style
A rich, fruity cake with nuts, perfect for holidays or special occasions, offering a moist texture and delightful flavors of dried fruits and toasted nuts.
Ingredients
Instructions
- Beat the eggs until well combined.
- Add sugar and oil to the eggs and blend thoroughly.
- Mix in the flour and salt until just combined.
- Fold in the fruit cake mix and chopped nuts.
- Pour the batter into three greased and floured 1-pound loaf pans or a fruitcake pan.
- Place in a cold oven and bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
For a lighter texture, separate the egg whites and yolks, beating the whites until stiff peaks form before folding them into the batter. You can substitute half the oil with unsweetened applesauce for a healthier option. If you don’t have fruit cake mix, use a combination of dried fruits like raisins, cranberries, and cherries for a delicious alternative. This cake can be kept moist by brushing it with a little orange juice.
Serving Suggestions
Slice the fruitcake and serve it with a dollop of Philadelphia Cream Cheese Spread for a creamy contrast. It pairs beautifully with a cup of tea or coffee, making it a perfect treat for afternoon gatherings. Additionally, consider serving it alongside Roasted Garlic Mashed Potatoes for a unique twist on a festive meal.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to six months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Grice Style contains roughly 452 calories, with 3g protein, 15g carbohydrates, and 39g fat. Note that it is relatively high in sodium, at 611mg per serving (27% 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 the fruit cake mix?
Using fresh fruits is not recommended because they contain more moisture, which can affect the cake's texture. Stick with dried fruits for the best results, as they are more concentrated in flavor and won’t make the batter too wet.
How can I tell when the fruitcake is done baking?
The fruitcake is done when it has risen slightly and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Keep an eye on it towards the end of the baking time to avoid overbaking.
Can I make this recipe in advance?
Yes, this fruitcake actually improves in flavor after resting. You can bake it up to a week in advance; just wrap it tightly and store it at room temperature. For even better flavor, consider wrapping it in parchment paper and aluminum foil before freezing.
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).