Grandmother Lowman'S Fruit Cake
A rich, traditional fruit cake packed with dried fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who appreciate dense, flavorful desserts.
Ingredients
Instructions
- Cream butter; add sugar and cream thoroughly.
- Add eggs and mix well.
- Use half the flour to dust the raisins, currants, citron, dates, figs, and nuts.
- Mix spices with the remaining flour.
- Add grape juice to the creamed mixture.
- Add the remaining dry ingredients and mix well.
- Grease and line a tube or loaf pan with brown paper.
- Fill the pan halfway with the batter.
- Bake in a slow 225°F (around 107°C) oven for 3 hours or until done.
Tips & Substitutions
To enhance flavors, consider soaking the dried fruits in warm grape juice for a few hours before mixing. If you don't have mace, nutmeg or allspice can be good substitutes. For a lighter cake, you can reduce the butter slightly or use a mix of butter and applesauce. Make sure to grease the pan well, as this cake tends to stick.
Serving Suggestions
Slice the fruit cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Mom's New Years Cookies for a festive treat platter. A cup of tea or coffee complements this rich cake perfectly, making it a wonderful addition to holiday gatherings.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and foil, then freeze it for up to three months. To reheat, let it thaw in the fridge overnight and warm slices in a low oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Lowman'S Fruit Cake contains roughly 2466 calories, with 39g protein, 518g carbohydrates, and 40g fat. It is an excellent source of vitamin C (249% of the Daily Value), dietary fiber (119% of the Daily Value), and iron (98% of the Daily Value). Note that it is relatively high in sodium, at 981mg per serving (43% 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 this recipe?
Absolutely! You can substitute or add other dried fruits like apricots or cranberries according to your preference. Just ensure the total weight of dried fruits remains the same for the best texture and flavor balance.
How do I know when the fruit cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Since it bakes at a low temperature, be patient, as it can take up to three hours for the cake to fully cook through.
Can I make this cake in advance?
Yes, this fruit cake actually improves with age! You can make it a few weeks ahead of time. Just wrap it well and store it in a cool, dry place. For extra moisture, you can brush it with a bit of grape juice or rum before wrapping.
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).