Grandma'S Fruit Cake
Grandma's Fruit Cake is a rich, moist dessert packed with an array of candied fruits and nuts, perfectly spiced with cinnamon, nutmeg, and cloves. This traditional cake is ideal for festive gatherings and holiday celebrations, bringing warmth and nostalgia to every bite.
Ingredients
- 1 lb. butter ⓘ
- 9 eggs, separated ⓘ
- 3/4 tsp. cloves (ground) ⓘ
- 3/4 tsp. mace ⓘ
- 1 tsp. baking soda ⓘ
- 1 lb. currants ⓘ
- 1 lb. pecans ⓘ
- 1/2 lb. candied orange peel ⓘ
- 1/2 lb. candied cherries ⓘ
- 1 lb. candied pineapple
- 1 lb. light brown sugar ⓘ
- 1 lb. flour (all-purpose)
- 3/4 tsp. nutmeg
- 2 tsp. cinnamon ⓘ
- 1/4 c. milk
- 1/4 c. milk ⓘ
Instructions
- Wash currants; chop nuts and fruits.
- Dredge fruit in half the flour.
- Cream butter and brown sugar together.
- Add beaten egg yolks to the mixture.
- Sift remaining flour with baking soda, cloves, mace, nutmeg, and cinnamon.
- Add milk and dry ingredients alternately to the cake batter.
- Fold in stiffly beaten egg whites.
- Add nuts and fruits; mix thoroughly.
- Bake approximately 4 hours at 275°.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and freshly grated spices. If you prefer a lighter cake, you may substitute half the butter with applesauce. Ensure the currants are well-washed and dried to avoid excess moisture. Dredging the fruits in flour prevents them from sinking during baking. This cake improves with age, making it perfect for holiday gatherings or as a special dessert alongside Crackling Cornbread.
Serving Suggestions
Slice the cake into thick pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a hot cup of tea or coffee. For a festive touch, consider garnishing with candied fruits or nuts. This cake can also be enjoyed as a centerpiece for holiday gatherings, making it a delightful addition to your dessert table.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to two weeks. For longer storage, wrap the fruit cake tightly in plastic wrap and freeze it for up to six months. To reheat, let it thaw in the refrigerator overnight, then warm it gently in the oven at 250°F until heated through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Fruit Cake contains roughly 896 calories, with 14g protein, 130g carbohydrates, and 40g fat. It is an excellent source of vitamin C (87% of the Daily Value), dietary fiber (62% of the Daily Value), and iron (56% of the Daily Value). It also contributes 17g 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 use different types of nuts or fruits in this recipe?
Absolutely! You can customize the fruit cake by using walnuts, almonds, or any dried fruits like raisins or apricots. Just ensure to maintain the overall weight of the additions to keep the texture consistent.
How do I know when the fruit cake is done baking?
The fruit cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep in mind that given its density, it might take longer than traditional cakes to bake through.
Is it necessary to separate the eggs for this cake?
Yes, separating the eggs is key for achieving a light and airy texture. The beaten egg whites provide lift, while the yolks add richness to the batter, creating a perfect balance for this dense cake.
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).