Helen'S Fruit Cake
A rich, moist fruit cake packed with dates, nuts, coconut, and candy slices, perfect for special occasions or holiday celebrations, offering a delightful blend of flavors.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time.
- Add vanilla; mix dates, candy slices, chopped pecans, and shredded coconut with 1/4 cup of the flour.
- Sift the remaining dry ingredients (flour, baking powder, salt) alternately with the buttermilk into the creamed mixture.
- Fold in the fruit mixture.
- Spoon the batter into a well-greased and floured 10-inch tube pan.
- Bake in a slow oven at 300°F (150°C) for about 2 1/2 hours.
Tips & Substitutions
For a more moist fruit cake, consider adding an extra 1/4 cup of buttermilk. If you're out of buttermilk, a mixture of milk and vinegar can be used as a substitute. Ensure the butter is at room temperature for easier creaming with sugar. Using a mix of nuts can enhance flavor, or try swapping pecans for walnuts.
Serving Suggestions
This fruit cake is perfect for holiday gatherings and pairs beautifully with Grandma'S Chocolate Sauce for a decadent twist. Serve alongside a cup of tea or coffee for a delightful afternoon treat. It also makes a lovely gift wrapped in decorative paper.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then foil before freezing. To reheat, simply warm slices in the microwave for about 15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Helen'S Fruit Cake contains roughly 1464 calories, with 17g protein, 272g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (98% of the Daily Value), potassium (53% of the Daily Value), and vitamin C (50% of the Daily Value). Note that it is relatively high in sodium, at 2465mg per serving (107% 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 other fruits in this recipe?
Absolutely! You can substitute dates and orange candy slices with other dried fruits like apricots or cranberries. Just remember to adjust the quantity to maintain the overall balance of flavors in the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for additional time.
Is this recipe suitable for freezing?
Yes, this fruit cake freezes very well! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator 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).