Good Fruitcake
A rich, nutty fruitcake loaded with coconut, dates, and candied fruits, perfect for festive occasions or holiday celebrations, offering a moist and flavorful treat.
Ingredients
Instructions
- Cut nuts and candied fruits into fine pieces.
- Mix all ingredients together well.
- Pour the mixture into a well-greased (with butter) pan.
- Refrigerate overnight to set.
- Bake in a 250°F oven for 1.5 hours the next day.
Tips & Substitutions
For a more complex flavor, consider adding a teaspoon of vanilla extract or a splash of rum to the mixture. If pecans are unavailable, walnuts can serve as an excellent substitute. Make sure to chop the nuts and candied fruits finely for better distribution throughout the cake. This recipe can also be adapted by using dried apricots or figs instead of dates for a unique twist.
Serving Suggestions
This fruitcake is delightful on its own, but to elevate the experience, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Lime Cottage Cheese Salad-Dessert for a refreshing contrast. Enjoy it alongside a cup of tea or coffee for a comforting afternoon treat.
Storage & Reheating
To store leftovers, wrap the fruitcake tightly in plastic wrap and then in aluminum foil, keeping it in the refrigerator. It can last for several weeks. When ready to enjoy, let it come to room temperature before slicing. If you prefer a warm slice, briefly heat it in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Good Fruitcake contains roughly 3028 calories, with 38g protein, 185g carbohydrates, and 261g fat. It is an excellent source of dietary fiber (173% of the Daily Value), iron (83% of the Daily Value), and protein (75% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 48g 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 substitute fresh fruit for the candied fruit?
Using fresh fruit isn't recommended, as it has a higher moisture content and may alter the texture of the cake. If you prefer less sweetness, consider using dried fruits instead, such as raisins or cranberries, which work well while retaining the necessary dryness.
How can I make this recipe gluten-free?
This fruitcake is naturally gluten-free since it doesn’t contain flour. Just ensure that all your ingredients, especially processed items like canned fruits, are labeled gluten-free to avoid cross-contamination.
What should I do if my fruitcake is too dense?
If your fruitcake turns out denser than expected, it may be a result of overmixing or not enough moisture. Next time, ensure you mix just until combined and consider adding a little more liquid, like an additional can of Eagle Brand milk, to achieve a lighter texture.
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).