Jennings' 100Th Year Ole Fruit Cake
A rich, fruity holiday cake featuring candied fruit, nuts, and warm spices, perfect for festive occasions and loved by those who enjoy traditional, flavorful desserts.
Ingredients
- 1 cup candied fruit mix ⓘ
- 1/4 cup jelly or preserves
- 1 cup chopped pecans ⓘ
- 2/3 cup melted butter ⓘ
- 1 1/3 cups brown sugar ⓘ
- 1 large box raisins ⓘ
- 2 eggs ⓘ
- approximately 2 cups flour ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda ⓘ
- 1/2 teaspoon cake spice
- pecan halves
- red cherries ⓘ
- green cherries ⓘ
Instructions
- Soak the candied fruit mix with jelly or preserves overnight.
- Add the beaten eggs, chopped pecans, brown sugar, raisins, melted butter, and soaked fruit mixture to a large bowl.
- In a separate bowl, sift together the flour, baking powder, salt, baking soda, and cake spice, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Add more flour if necessary to reach desired consistency.
- Pour the batter into a prepared baking pan and decorate the top with pecan halves, red cherries, and green cherries as desired.
- Bake in a preheated oven until a toothpick inserted into the center comes out clean. Cool before serving.
Tips & Substitutions
For a moister fruit cake, consider soaking the candied fruit mix for an extra day. You can substitute the jelly with orange juice for a citrusy twist. If you prefer a nut-free version, simply omit the pecans and add more dried fruits instead. Ensure the flour is sifted properly to achieve a lighter texture in your cake.
Serving Suggestions
Serve the fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Black Bottom Ice Cream Pie for a dessert spread. Consider adding a side of spiced tea or coffee to enhance the flavors during festive gatherings.
Storage & Reheating
To store leftovers, wrap the fruit cake tightly in plastic wrap and then in aluminum foil. This will keep it moist and flavorful. Store it in a cool, dry place for up to two weeks. For longer storage, consider freezing slices in an airtight container, allowing you to enjoy it later without loss of taste.
Nutrition & Diet Analysis (per serving)
Each serving of Jennings' 100Th Year Ole Fruit Cake contains roughly 653 calories, with 5g protein, 115g carbohydrates, and 22g fat. It is an excellent source of calcium (33% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2330mg per serving (101% 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 nuts in this recipe?
Absolutely! You can substitute chopped walnuts or almonds for the pecans if you prefer. Just keep in mind that the flavor profile will change slightly, but it will still be delicious.
How can I make this fruit cake ahead of time?
You can make the cake up to a month in advance. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store it in the refrigerator or freezer until you're ready to serve.
What can I do if my cake batter is too thick?
If the batter is too thick, gradually add a little milk or water to achieve the desired consistency. Be careful not to add too much at once; you want it thick enough to hold its shape while baking.
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).