Golden Fruitcake(Makes One 5 Pound Or 3 Medium Loaves)
A rich, moist fruitcake loaded with nuts and dried fruits, perfect for special occasions or holiday celebrations, offering a delightful blend of sweet and nutty flavors.
Ingredients
- 4 cups sifted flour ⓘ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt ⓘ
- 2 cups butter or margarine ⓘ
- 2 1/2 cups sugar ⓘ
- 6 eggs ⓘ
- 1/4 cup milk ⓘ
- 4 cups chopped pecans
- 1 cup golden raisins
- 1/2 cup chopped candied pineapple ⓘ
- 1/2 cup chopped red candied cherries ⓘ
- 1/2 cup chopped green candied cherries ⓘ
Instructions
- Sift together flour, baking powder, and salt.
- Reserve 1/4 cup of the sifted mixture and set aside.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add sifted dry ingredients alternately with milk, beating well after each addition.
- Combine pecans, pineapple, raisins, cherries, and the reserved 1/4 cup of flour mixture.
- Toss gently to coat.
- Stir the coated fruit and nuts into the batter.
- Spread the batter into greased, waxed paper-lined 10-inch tube pan or use 3 loaf pans.
- Bake at 275°F (135°C) for 2 hours and 45 minutes, or until the cake tests done. Loaf pans take about 2 hours.
- Cool in the pan for about 30 minutes.
- Remove from pan and continue to cool on a rack.
- Wrap tightly in foil and store in the refrigerator or cool room.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming it with the sugar. You can substitute half the pecans with walnuts or almonds for a different flavor. If you want a more tropical twist, consider adding shredded coconut or swapping out the raisins for dried mango. Make sure to sift your flour to avoid lumps in the batter.
Serving Suggestions
This fruitcake is delightful on its own, but it pairs beautifully with Colonial Coffee Punch for a festive gathering. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist. For an afternoon treat, enjoy it with a cup of tea or coffee. It also makes a great gift during the holidays.
Storage & Reheating
Store the cooled fruitcake wrapped tightly in foil in the refrigerator for up to a month. This allows the flavors to mature. For serving, allow it to come to room temperature before slicing. If you have leftovers, you can also freeze slices for up to three months, ensuring they are well wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Fruitcake(Makes One 5 Pound Or 3 Medium Loaves) contains roughly 769 calories, with 10g protein, 120g carbohydrates, and 33g fat. It is an excellent source of calcium (24% of the Daily Value) and potassium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 932mg per serving (41% 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 types of dried fruit in the fruitcake?
Absolutely! Feel free to experiment with different dried fruits such as apricots, figs, or cranberries. Just make sure to keep the total amount of fruit roughly the same as the original recipe to maintain the right balance of moisture and flavor.
Why is my fruitcake dense or heavy?
A dense fruitcake can result from overmixing the batter or not properly creaming the butter and sugar. Ensure that you beat the mixture until light and fluffy, and mix the dry ingredients just until combined with the wet ingredients to maintain a lighter texture.
How long does this fruitcake last?
When stored properly in the refrigerator, this fruitcake can last for up to a month. If you prefer freezing it, wrap individual slices tightly in plastic wrap and then in foil. This way, you can enjoy a slice whenever you crave a taste of this delightful dessert.
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).