Glenda'S Favorite Fruit Cake
A rich, moist fruit cake packed with dried fruits, nuts, and spices, perfect for festive occasions or as a delightful treat for those who appreciate bold flavors.
Ingredients
- 1 cup butter ⓘ
- 2 cups sugar ⓘ
- 4 eggs, beaten ⓘ
- 1 cup blackberry jam ⓘ
- 3 cups all-purpose flour ⓘ
- 2 teaspoons allspice ⓘ
- 3 teaspoons cinnamon ⓘ
- 2 tablespoons cocoa ⓘ
- 1 cup buttermilk ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 cup blackberry wine ⓘ
- 1 pint walnuts
- 1 cup raisins ⓘ
- 1/2 cup dates
- 1 cup candied cherries ⓘ
- 1 c. flour
Instructions
- Line a large tube pan and two small loaf pans with greased foil.
- Cut up fruits, add nuts, and mix with 1 cup of flour; have ready to add to the batter.
- Sift together the remaining flour, spices, and cocoa; set aside.
- Cream butter with sugar until light and fluffy.
- Add beaten eggs gradually to the mixture and beat well.
- Stir in blackberry jam and beat well.
- Alternate adding the sifted flour mixture and buttermilk (which has baking soda dissolved in it), beating constantly.
- Fold in the fruit and nut mixture.
- Add blackberry wine and mix well.
- Spoon the batter into the prepared pans.
- Bake at 300°F (150°C) for 30 minutes, then reduce oven temperature to 250°F (120°C) and bake for an additional 2 hours.
- Place a small pan of water in the oven during baking.
- Let the cake cool in the pan.
- Once cooled, pour a small amount of wine over the cakes, wrap in cheesecloth, and store.
- Keep the cakes moist by periodically adding wine until ready to serve.
Tips & Substitutions
For a richer flavor, consider substituting the blackberry wine with a fruity red wine or a splash of brandy. If you prefer a lighter cake, you can use half the amount of butter and replace it with unsweetened applesauce. Ensure to mix the fruits and nuts with flour thoroughly to prevent them from sinking to the bottom of the cake during baking.
Serving Suggestions
This delightful fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of spiced tea or coffee for a comforting dessert. For a festive touch, garnish with candied fruit or nuts. It also makes a great addition to holiday gatherings and can be enjoyed on its own or with a slice of Benedictine for added flavor.
Storage & Reheating
To store leftovers, wrap the fruit cake tightly in plastic wrap and then in aluminum foil to keep it fresh. Place it in an airtight container or a cool, dark place. You can also refrigerate it for longer shelf life. To enjoy, simply slice and serve at room temperature, or warm slightly in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Glenda'S Favorite Fruit Cake contains roughly 1884 calories, with 28g protein, 208g carbohydrates, and 117g fat. It is an excellent source of dietary fiber (89% of the Daily Value), vitamin C (76% of the Daily Value), and iron (63% of the Daily Value). Note that it is relatively high in sodium, at 1678mg per serving (73% 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 fruits in this fruit cake?
Absolutely! Feel free to substitute or add dried fruits such as apricots, cranberries, or figs to suit your taste. Just remember to keep the total fruit volume similar to ensure the cake's texture remains consistent.
How can I tell when the fruit cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking, checking every 10 minutes.
Is this fruit cake suitable for freezing?
Yes, you can freeze the fruit cake! Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can last up to 6 months in the freezer. Thaw it in the fridge before serving.
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).