Joanie'S Fruitcake(For Those Who Don'T Like Candied Fruit)
Joanie's Fruitcake offers a delightful blend of nuts and dried fruits with subtle cherry notes, perfect for those who prefer less candied fruit. Its moist texture and rich flavor make it an excellent choice for special occasions or holiday treats, appealing to both traditional and modern tastes.
Ingredients
Instructions
- Mix nuts, dates, raisins, red cherries, and green cherries in a bowl.
- Combine flour, sugar, baking powder, and salt, then coat the fruit and nuts with this mixture.
- Add well-beaten eggs and vanilla, and mix thoroughly until well blended.
- Grease one large loaf pan or three small loaf pans.
- Pour the batter into the prepared pans.
- Bake at 300°F (150°C) for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider toasting the nuts before mixing them in. You can substitute dates with dried figs or apricots for a different sweetness. If you prefer a gluten-free option, use a gluten-free flour blend instead of regular flour. Ensure the nuts are chopped evenly for a consistent texture throughout the fruitcake.
Serving Suggestions
Serve slices of Joanie's Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs wonderfully with a cup of tea or coffee, making it a delightful dessert after a meal. For a festive touch, consider serving it alongside Grandma's Apple Corn Bread during holiday gatherings.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. To enjoy it warm, simply slice and microwave for a few seconds, or lightly toast in a toaster oven. This fruitcake also freezes well for up to three months when wrapped tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Joanie'S Fruitcake(For Those Who Don'T Like Candied Fruit) contains roughly 306 calories, with 5g protein, 67g carbohydrates, and 1g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g 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 use different types of nuts in this recipe?
Absolutely! Feel free to experiment with various nuts such as pecans, walnuts, or even macadamia nuts. Just ensure they are chopped to a similar size for even distribution in the batter.
How can I make the fruitcake more moist?
To increase moisture, try adding a tablespoon of orange juice or a splash of rum to the batter. Additionally, reducing the baking time slightly can help keep the cake from drying out.
Is it possible to make this fruitcake ahead of time?
Yes, in fact, making it ahead of time can enhance the flavors! Bake the fruitcake and let it cool completely, then wrap it tightly and store it in the refrigerator. It can be enjoyed for several weeks.
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).