Holiday Fruitcake Dessert
A rich, festive fruitcake packed with candied cherries, pineapple, nuts, and raisins, offering a moist texture and sweet flavors, perfect for holiday celebrations and special occasions.
Ingredients
Instructions
- In a bowl, combine the cherries, pineapple, walnuts, and raisins; set aside.
- In a mixing bowl, cream shortening and sugar.
- Beat in eggs and vanilla.
- Combine the flour, baking powder, and salt; add to the creamed mixture and mix well.
- Pour the flour mixture over the fruit mixture and stir to coat.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 300°F (150°C) for 2 hours or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Wrap tightly and store in a cool place.
- Slice with a serrated knife; bring to room temperature before serving.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with unsweetened applesauce. You can also use pecans or almonds instead of walnuts for a different flavor profile. If you find candied fruits too sweet, try using dried fruits like apricots or figs. Ensure you mix the fruit thoroughly with the batter to avoid clumping, and let the cake rest for a day for the flavors to meld.
Serving Suggestions
This holiday fruitcake pairs beautifully with a dollop of whipped cream or a side of vanilla ice cream. For an extra touch, serve it alongside a cup of spiced tea or coffee. It also makes a delightful addition to a dessert platter with other treats like Toffee Nut Bars or Delectables during festive gatherings.
Storage & Reheating
Store the holiday fruitcake in an airtight container at room temperature for up to one month. For longer storage, wrap it tightly in plastic wrap and then foil, keeping it in the refrigerator for up to three months. To enjoy it again, let it come to room temperature before slicing, as this will help bring back its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Fruitcake Dessert contains roughly 880 calories, with 13g protein, 84g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (29% of the Daily Value), vitamin C (26% of the Daily Value), and protein (25% of the Daily Value), and a good source of iron and calcium. It also contributes 8g 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 make this fruitcake ahead of time?
Yes, making the fruitcake ahead of time is actually recommended. It allows the flavors to develop. You can bake it up to a month in advance, wrap it properly, and store it in a cool place. Just remember to bring it to room temperature before serving.
What can I substitute for walnuts if I have a nut allergy?
If you have a nut allergy, you can simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds for added crunch without the nuts. Dried fruits or coconut flakes can also provide extra texture and flavor.
How can I tell when the fruitcake is done baking?
To check if the fruitcake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Alternatively, the edges should start to pull away from the pan, and the top should have a golden brown color. Bake longer if needed, checking every 10 minutes.
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).