Fruitcake(Without The Candied Fruit)
A moist and flavorful fruitcake without candied fruit, packed with dates, raisins, cranberries, and nuts, perfect for festive occasions or as a sweet gift.
Ingredients
- 1/3 cup butter ⓘ
- 6 tablespoons honey ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 4 tablespoons half and half cream ⓘ
- 1 cup chopped dates ⓘ
- 3 cups pecan halves
- 6 tablespoons brown sugar ⓘ
- 4 eggs ⓘ
- 1 cup flour
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1 cup raisins ⓘ
- 3/4 cup craisins ⓘ
Instructions
- Cream together the softened butter, brown sugar, eggs, and honey until well combined.
- Alternately add the dry ingredients (flour, baking powder, allspice, nutmeg, salt) and half and half cream to the creamed mixture, mixing well after each addition.
- Stir in the chopped dates, raisins, craisins, and pecan halves until evenly distributed.
- Pack the batter into two greased and floured medium loaf pans or three small loaf pans.
- Place the pans on the middle rack of the oven and set a shallow pan of hot water on the lowest rack for humidity.
- Bake at 300°F (150°C) for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean.
- Allow the fruitcake to cool completely in the pans.
- Loosen the edges with a knife and remove from the pans.
- Store in an airtight container in the refrigerator.
Tips & Substitutions
For a moister fruitcake, consider adding a splash of orange juice to the batter. If you don't have pecans, walnuts can be a suitable substitute. You can also use maple syrup instead of honey for a different flavor profile. Make sure to finely chop the dates and other fruits for even distribution throughout the cake, which enhances flavor in each bite.
Serving Suggestions
This fruitcake is delightful on its own, but you can 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 spiced tea or coffee. For a festive touch, consider serving it alongside Chocolate Animal Cookies during holiday gatherings or as part of a dessert spread.
Storage & Reheating
Once the fruitcake has cooled completely, wrap it tightly in plastic wrap and place it in an airtight container. It can be stored in the refrigerator for up to a month. For an easy reheat, slice the fruitcake and warm it in a toaster oven or microwave for a few seconds before serving, enhancing the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake(Without The Candied Fruit) contains roughly 368 calories, with 4g protein, 93g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1129mg per serving (49% 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 nuts in this fruitcake?
Absolutely! While pecans are traditional, you can substitute them with walnuts, almonds, or even hazelnuts. Just ensure that the nuts are chopped to a similar size for even distribution and baking.
Is there a way to make this fruitcake healthier?
Yes, you can reduce the amount of sugar by using less brown sugar or substituting with a natural sweetener like coconut sugar. Additionally, incorporating whole wheat flour instead of all-purpose flour can increase the fiber content.
How can I tell when the fruitcake is done baking?
The fruitcake is done when a wooden pick inserted into the center comes out clean. Since this cake is dense, it may take longer to bake than lighter cakes, so check it around the 60-minute mark and adjust accordingly.
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).