George Washington'S Fruit Cake
A rich, fruity cake combining currants, raisins, citron, and warm spices, perfect for festive occasions or as a flavorful dessert for gatherings.
Ingredients
Instructions
- Cream the butter and sugar in a wooden mixing bowl.
- Lightly stir in the separately beaten egg whites and yolks.
- Blend in the milk.
- Sift the baking powder into the flour and stir this into the mixture.
- Stir in all the fruits and spices.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and letting it come to room temperature before creaming with sugar. If currants are unavailable, substitute with more raisins or chopped dried cherries. For a lighter texture, you can sift the flour again after measuring. Adjust the spices according to your preference; a pinch of ginger can also enhance the flavor profile. This cake can be frozen for longer storage.
Serving Suggestions
Slice the fruit cake and serve it with a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee. For a complete dessert experience, consider serving alongside cheese and fruit platters or browse more vegetarian recipes to complement your meal. It can also be enjoyed as a festive treat during holidays.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw at room temperature for several hours or overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of George Washington'S Fruit Cake contains roughly 1273 calories, with 22g protein, 246g carbohydrates, and 31g fat. It is an excellent source of vitamin C (559% of the Daily Value), dietary fiber (89% of the Daily Value), and iron (65% of the Daily Value). Note that it is relatively high in sodium, at 709mg per serving (31% 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 cake ahead of time?
Absolutely! This fruit cake actually improves in flavor when made a few days in advance. Just be sure to store it properly, as mentioned above, to keep it moist. Many people enjoy making it a week or two before special occasions, allowing the flavors to meld beautifully.
Can I use other types of dried fruit?
Yes, you can easily substitute other dried fruits such as dried apricots, figs, or even cranberries for the currants and raisins. Just ensure they are chopped and floured as directed to prevent them from sinking to the bottom of the cake during baking.
Is it necessary to separate the eggs?
Separating the eggs and beating the whites to stiff peaks before folding them into the batter adds lightness to the cake. However, if you're short on time, you can mix whole eggs directly into the batter, but the texture may be denser than intended.
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).