Fruitcake
A rich, moist fruitcake packed with dried fruits, nuts, and warm spices, perfect for festive occasions or gifting. Its blend of flavors and dense texture appeal to fruitcake lovers and those seeking a traditional holiday treat. Easy to customize with different candied fruits and nuts.
Ingredients
- 6 eggs ⓘ
- 1/2 cup butter ⓘ
- 1/2 cup sugar ⓘ
- 2 cups flour ⓘ
- 1/4 tsp cloves ⓘ
- 1/4 tsp nutmeg ⓘ
- 1 tsp baking powder ⓘ
- 1 tsp baking soda ⓘ
- 1 tsp vanilla ⓘ
- 1 cup rum ⓘ
- 2 8 oz packages chopped dates ⓘ
- 1 8 oz candied cherries ⓘ
- 1 8 oz candied pineapple ⓘ
- 3/4 tsp cinnamon
- 2 cups raisins
- 3-4 cups chopped walnuts ⓘ
Instructions
- Separate the eggs into whites and yolks in two bowls.
- In a large mixing bowl, combine the melted butter, sugar, and vanilla; beat well.
- Add the egg yolks to the wet mixture and mix thoroughly.
- In a separate bowl, whisk together the flour, cloves, nutmeg, cinnamon, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Stir in the rum (or water/rum extract mixture), chopped dates, candied cherries, candied pineapple, raisins, and chopped walnuts.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until evenly incorporated.
- Pour the batter into a greased and floured loaf pan or cake pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the fruitcake to cool before removing from the pan. Optionally, brush with additional rum for extra flavor.
Tips & Substitutions
For a moist fruitcake, soak the dried fruits in rum overnight before adding them to the batter. If you don't have rum, orange juice or apple cider can be used as a substitute. Ensure to beat the egg whites to stiff peaks for a lighter texture, and consider adding a pinch of salt to enhance the flavors. For added texture, you can substitute some walnuts with pecans.
Serving Suggestions
Slice the fruitcake and serve it with a dollop of whipped cream or a side of Boursin Cheese for a unique flavor pairing. It also complements a cup of tea or coffee beautifully. Try it with a side of Rolled Up Nut Cookies for a delightful dessert platter during the holidays.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it well in plastic wrap and then aluminum foil before placing it in the freezer, where it can last for several months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake contains roughly 687 calories, with 7g protein, 57g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (43% of the Daily Value), and a good source of iron and calcium. It also contributes 12g of dietary fiber toward your daily target.
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 dried fruits?
Fresh fruits contain more moisture and can cause the cake to become soggy. It’s best to stick with dried fruits like raisins, dates, and candied fruits for the best texture and flavor. If you want to add a fresh element, consider serving fresh fruit on the side.
How can I make my fruitcake less dense?
To lighten the texture, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. Additionally, avoid overmixing the batter once the dry ingredients are added, as this can result in a denser cake. Incorporating less flour can also help achieve a lighter cake.
How long should I bake the fruitcake?
Bake the fruitcake for about 60 minutes at 350°F (175°C). However, baking times may vary depending on your oven and the pan used. It’s important to check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
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).