Grace'S Fruit Cake
Grace's Fruit Cake is a rich, moist dessert packed with candied fruits, nuts, and a hint of rum. Its dense texture and vibrant flavors make it perfect for celebrations and special occasions, appealing to those who love traditional, fruit-filled baked goods with a boozy kick.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Line an angel food cake pan with waxed paper.
- Pour the batter into the prepared pan.
- Put 1/2 gallon of water in a pressure cooker and cook at 12 pounds pressure for 1 1/2 hours.
- Bake the cake in a 225°F oven for 25 minutes.
- Store in a cool place for at least 2 weeks before serving.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with butter. If you prefer a different nut, walnuts can be used instead of pecans. Ensure the candied fruits are well-drained to prevent excess moisture in the cake. Mixing in some grated nutmeg can also enhance the spice profile. Remember to check the cake's doneness, as oven temperatures can vary.
Serving Suggestions
This fruit cake is perfect for festive occasions and pairs beautifully with a cup of tea or coffee. For a delightful contrast, serve it alongside a light Grape Pecan Salad or a dollop of Lemon Cheese Filling for added brightness. It also makes a wonderful gift dressed in decorative foil or placed in a charming cake box.
Storage & Reheating
Store the fruit cake in an airtight container in a cool, dry place. It can also be wrapped tightly in plastic wrap and then in aluminum foil for longer storage. If you want to enjoy it warm, you can lightly reheat slices in the microwave for about 10-15 seconds or in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grace'S Fruit Cake contains roughly 3443 calories, with 48g protein, 257g carbohydrates, and 232g fat. It is an excellent source of vitamin C (247% of the Daily Value), dietary fiber (147% of the Daily Value), and calcium (101% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1733mg per serving (75% 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 fruit in this cake?
Yes, you can substitute other dried or candied fruits such as apricots, figs, or cranberries. Just ensure that the total weight remains the same for balanced moisture and flavor. Mixing fruits can create a unique taste, so feel free to experiment.
How long can I store this cake?
The fruit cake develops more flavor over time, so it's best stored for at least two weeks before serving. If kept properly, it can last for several months. Just remember to check for moisture and mold regularly.
What can I do if my cake is too dry?
If your cake ends up dry, you can brush it lightly with rum or fruit juice to moisten it. Additionally, serving it with a side of whipped cream or a fruit compote can help add moisture and enhance the overall flavor.
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).