Jeweled Fruitcake
A festive and colorful fruitcake packed with dried fruits and nuts, offering a sweet, chewy, and nutty flavor profile perfect for holiday celebrations or special occasions.
Ingredients
- 3/4 cup all-purpose flour ⓘ
- 1/2 cup sugar ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3/4 cup egg substitute ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 teaspoon grated orange rind ⓘ
- 1 1/2 cups chopped pecans ⓘ
- 1 cup maraschino cherries ⓘ
- 1 cup unsweetened pineapple tidbits
- 1 8-ounce package pitted dates, diced ⓘ
- 1 8-ounce package dried peaches, diced ⓘ
Instructions
- Combine flour, sugar, baking powder, egg substitute, vanilla extract, and grated orange rind in a large bowl, and stir well.
- Add chopped pecans, maraschino cherries, pineapple tidbits, diced dates, and diced dried peaches, then stir until well mixed.
- Spoon the batter into a prepared pan sprayed with cooking spray or oil.
- Bake at 300°F (150°C) for 1 hour and 45 minutes, or until a wooden pick inserted in the center comes out clean.
- Shield the cake during the last 30 minutes of baking to prevent overbrowning.
- Cool the cake for 10 minutes on a wire rack.
- Remove the cake from the pan and cool completely on a wire rack.
- Wrap the cake and store it in the refrigerator.
Tips & Substitutions
For a moist fruitcake, ensure all dried fruits are well-coated with flour before mixing into the batter. You can substitute the egg substitute with 3/4 cup of applesauce for a vegan version. If you can't find maraschino cherries, use candied cherries as an alternative. Experiment with different nuts or include some chopped dried apricots for added flavor and texture.
Serving Suggestions
Slice the jeweled fruitcake into thick pieces and serve it with a dollop of whipped cream or a side of cream cheese frosting for a delightful treat. It pairs beautifully with a cup of spiced tea or coffee. Consider serving it alongside Little Cheesecake Puffs for a festive dessert spread.
Storage & Reheating
Once completely cooled, wrap the fruitcake tightly in plastic wrap and store it in the refrigerator. This allows the flavors to deepen. The cake can also be frozen for up to three months; just ensure it's well-wrapped to prevent freezer burn. To enjoy, simply thaw it in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jeweled Fruitcake contains roughly 89 calories, with 1g protein, 17g carbohydrates, and 0g fat.
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 fresh fruits instead of dried for this recipe?
While fresh fruits can add flavor, they have higher moisture content and may affect the cake's texture. If you decide to use fresh fruits, reduce the egg substitute slightly or increase the flour to maintain the right consistency.
How can I enhance the flavor of the fruitcake?
To enhance the flavor, consider adding spices such as cinnamon, nutmeg, or allspice to the batter. Soaking the dried fruits in rum or orange juice overnight can also intensify the flavors and add a lovely aroma to your cake.
Is it necessary to shield the cake from browning while baking?
Yes, shielding the cake during the last 30 minutes of baking helps prevent overbrowning, ensuring that the center cooks through without drying out the edges. Use a piece of aluminum foil to cover the top loosely.
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).