Grandmother'S Fruit Cake
A rich, traditional fruit cake loaded with dried fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who love moist, flavorful desserts.
Ingredients
- 1/2 lb. butter
- 1/2 lb. brown sugar ⓘ
- 6 eggs ⓘ
- 1/2 lb. flour ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. allspice ⓘ
- 1 tsp. cloves ⓘ
- 1 tsp. nutmeg ⓘ
- 1 tsp. salt ⓘ
- 1/4 c. whiskey, wine or fruit juice ⓘ
- 1/2 c. molasses ⓘ
- 1/2 c. sour milk ⓘ
- 1 tsp. soda
- 1 lb. raisins ⓘ
- 1 lb. currants ⓘ
- 1/2 lb. citron ⓘ
- 1 lb. almonds or other nuts ⓘ
- 1/2 c. maraschino cherries ⓘ
Instructions
- Cream the butter with the sugar until light and fluffy.
- Sift the dry ingredients including spices and salt.
- Flour the dried fruits and nuts in additional flour to prevent sinking.
- Combine the ingredients in the order given, adding eggs alternately with flour, beating each egg in well, or beat egg whites stiffly and fold in.
- Place the dough in loaf pans lined with a layer of heavy waxed paper or four layers of thin waxed paper.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting some of the whiskey with dark rum. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Be sure to flour the nuts and fruits well to prevent them from sinking while baking. If you prefer a spicier cake, feel free to increase the amount of cinnamon and nutmeg.
Serving Suggestions
Serve slices of Grandmother's Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee. Consider serving it alongside a refreshing Strawberry 'N Cream Salad for a balanced meal or as part of a festive dessert platter.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, refrigerating it for up to three months. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Fruit Cake contains roughly 955 calories, with 12g protein, 87g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (57% of the Daily Value), vitamin C (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 620mg per serving (27% 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 fruits in this cake?
Absolutely! While raisins and currants are traditional, you can customize the fruit content to your liking. Dried apricots, cranberries, or even figs can add unique flavors. Just be sure to adjust the flouring process accordingly to keep them from sinking.
How do I know when the fruitcake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, which usually takes about 60 minutes at 350°F (175°C). If the top starts to brown too quickly, cover it loosely with foil while it finishes baking.
Can I freeze this fruitcake?
Yes, you can freeze Grandmother's Fruit Cake! After it cools completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
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).