Great Northern Fruitcake
A rich, fruity Italian-style fruitcake loaded with nuts, dried fruits, and warm spices, perfect for festive occasions or as a decadent treat for special gatherings.
Ingredients
- 1 lb. sugar ⓘ
- 1 lb. butter ⓘ
- 1/2 tsp. salt ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. mace ⓘ
- 1 tsp. nutmeg
- 1 tsp. ground cardamom seed ⓘ
- 12 eggs ⓘ
- 1 Tbsp. lemon ⓘ
- 1 Tbsp. vanilla ⓘ
- 1 Tbsp. sherry wine
- 1 1/4 lb. white flour ⓘ
- 2 lb. seedless raisins ⓘ
- 2 lb. currants ⓘ
- 1 lb. glazed mixed fruits ⓘ
- 1 lb. glazed whole cherries ⓘ
- 1 lb. candied glazed pineapple ⓘ
- 1 cup walnut pieces
- 1 cup pecans
Instructions
- Cream together sugar, butter, and salt.
- Add cinnamon, mace, nutmeg, and ground cardamom seed.
- Stir in eggs.
- Add lemon, vanilla, and sherry wine.
- Add white flour and mix lightly.
- Fold in raisins, currants, glazed mixed fruits, glazed cherries, glazed pineapple, walnut pieces, and pecans.
- Line pans with heavy brown paper and grease them.
- Bake in a preheated oven at 325°F (160°C) for 3 hours.
- Cool the fruitcake and peel off the paper.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with unsweetened applesauce. You can also use a mix of dried fruits if you don't have all the specified fruits. Ensure the eggs are at room temperature for better incorporation. If the batter seems too thick, add a splash of milk to achieve a smoother consistency. Remember to check the cake's doneness with a toothpick before the full baking time.
Serving Suggestions
Slice the fruitcake and serve it plain or with a dusting of powdered sugar for a festive touch. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. Consider serving it alongside a cheese platter or with a scoop of vanilla ice cream for a unique dessert experience. For more festive ideas, browse more Italian recipes to complement your holiday spread.
Storage & Reheating
To store leftovers, wrap the fruitcake tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to two weeks or refrigerated for a month. To enjoy it warm, slice and microwave for a few seconds or briefly warm in the oven at low heat. This helps to bring back its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Great Northern Fruitcake contains roughly 3438 calories, with 43g protein, 557g carbohydrates, and 72g fat. It is an excellent source of dietary fiber (173% of the Daily Value), iron (163% of the Daily Value), and potassium (98% of the Daily Value). Note that it is relatively high in sodium, at 2203mg per serving (96% 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 make this fruitcake ahead of time?
Yes, this fruitcake actually improves in flavor when made a few weeks in advance. Once cooled, wrap it tightly and store it in a cool, dark place. It can also be frozen for up to three months. Just make sure to thaw it in the refrigerator before serving to maintain its moistness.
What can I substitute for the glazed fruits?
If you don't have glazed fruits, you can use fresh or dried fruits instead. Chopped dried apricots, cranberries, or figs can add a delicious twist. However, keep in mind that this may alter the cake's sweetness and texture slightly, so adjust sugar levels accordingly.
Why is my fruitcake dry?
A dry fruitcake can result from overbaking or insufficient fat content. Make sure to monitor the baking time and check for doneness early. Adding an extra egg or a bit more butter can also help retain moisture. Additionally, ensure that the fruits you use are plump and moist.
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).