Inexpensive Fruitcake
A moist, flavorful fruitcake packed with raisins, dates, and nuts, perfect for holiday gatherings or teatime. Its warm spices and dense texture make it a comforting treat suitable for fruitcake lovers and those seeking a budget-friendly, homemade dessert with rich, fruity flavors.
Ingredients
Instructions
- Preheat oven to 325°F.
- Simmer the raisins, dates, sugar, water, and shortening gently for 20 minutes.
- Allow the mixture to cool.
- Sift together the sifted flour, soda, cinnamon, cloves, and salt.
- Stir the dry ingredients into the cooled fruit mixture.
- Mix in the chopped nuts.
- Pour the batter into two well-greased and floured loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches).
- Bake for 1 hour 30 minutes to 1 hour 45 minutes.
Tips & Substitutions
For a more complex flavor, consider adding a splash of orange juice or zest to the fruit mixture. If you don’t have shortening, you can substitute with butter or coconut oil. To reduce sugar, try using half the amount and adding mashed bananas for natural sweetness. Ensure your loaf pans are well-greased to prevent sticking, as this cake is dense and moist. This fruitcake is a great companion to Texas Yum-Yum Cake.
Serving Suggestions
Slice the fruitcake and serve it plain, or spread a thin layer of cream cheese for added richness. It pairs wonderfully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside a Fresh Fruit Pie or with a scoop of vanilla ice cream on the side. This cake can be enjoyed as a dessert or a sweet snack throughout the day.
Storage & Reheating
Allow the fruitcake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to keep it fresh. It can be stored at room temperature for up to a week, or in the refrigerator for up to a month. For longer storage, freeze slices individually and reheat in a microwave or oven until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Inexpensive Fruitcake contains roughly 793 calories, with 8g protein, 102g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 899mg per serving (39% 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 dried fruits in this fruitcake?
Yes, feel free to substitute or add other dried fruits such as cranberries, apricots, or figs. Just ensure they are chopped into similar sizes to maintain even baking. This flexibility allows you to customize the fruitcake to your taste, making it a versatile recipe.
What can I do if my fruitcake is too dry?
If your fruitcake turns out dry, you can brush it with a simple syrup made from equal parts water and sugar, heated until dissolved. This will add moisture and sweetness. Additionally, storing the cake with a slice of bread can help to retain moisture over time.
How can I make this recipe vegan?
To make this fruitcake vegan, substitute the shortening with a plant-based butter or coconut oil, and replace the eggs with flaxseed meal or applesauce. You may also want to use a vegan sugar option to ensure the entire cake adheres to vegan recipes. The flavor will remain delicious and satisfying!
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).