Light Moist Fruitcake
Light Moist Fruitcake is a delightful treat packed with candied fruits, nuts, and a tender crumb. Its rich flavors and moist texture make it perfect for special occasions or holiday festivities, appealing to those who enjoy fruity, nutty desserts with a hint of citrus aroma.
Ingredients
- 1 1/2 cups chopped candied cherries
- 1 cup chopped candied pineapple ⓘ
- 1/2 cup candied citron ⓘ
- 1/2 cup candied lemon peel
- 1/2 cup candied orange peel ⓘ
- 1 cup raisins ⓘ
- 1 cup chopped walnuts ⓘ
- 3 cups sifted all-purpose flour
- 1 cup margarine
- 1 cup sugar ⓘ
- 4 eggs ⓘ
- 1/4 cup light corn syrup
- 1/2 cup orange juice ⓘ
Instructions
- Combine fruits and nuts; coat well with 1 cup of the flour.
- Cream margarine and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine corn syrup and orange juice.
- Add alternately with remaining flour to creamed mixture.
- Fold in fruits and nuts.
- Pour batter into well-greased pans of desired shapes.
- Bake in preheated oven at 275°F for 60 to 70 minutes for 4 1/2 x 2 5/8 x 2-inch pans.
- For a 5 1/2 cup ring mold, bake 75 to 85 minutes at 275°F.
Tips & Substitutions
To ensure your fruitcake is light and moist, make sure the margarine is at room temperature before creaming with sugar. If you prefer, you can substitute margarine with unsalted butter for a richer flavor. For added depth, consider incorporating spices like cinnamon or nutmeg. If you're short on candied fruits, dried fruits soaked in orange juice can work as a great substitute.
Serving Suggestions
Slice the fruitcake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Marinated Cucumbers for a refreshing contrast. This cake can also be enjoyed with a warm cup of tea or coffee, making it a perfect addition to any afternoon gathering.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then place it in the freezer, where it can last for up to three months. When ready to enjoy, thaw at room temperature and reheat slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Light Moist Fruitcake contains roughly 716 calories, with 10g protein, 83g carbohydrates, and 42g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (19% of the Daily Value), and iron (18% of the Daily Value). 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 fresh fruits instead of candied fruits?
While fresh fruits can add moisture, they may alter the texture of the cake. If you want to use fresh fruits, consider reducing the amount of liquid in the recipe and increasing the baking time. Dried fruits are also a great alternative to maintain the cake's structure.
How can I make this fruitcake more festive?
To give your fruitcake a festive touch, you can add a splash of rum or brandy to the batter. Additionally, decorate the top with a glaze made from powdered sugar and orange juice, or sprinkle with chopped nuts and extra candied fruits before baking.
Is this fruitcake suitable for vegetarians?
Yes, this light moist fruitcake is suitable for vegetarians since it contains no meat or animal-derived ingredients beyond eggs and margarine. For a vegan version, substitute eggs with flaxseed meal or applesauce, and use a plant-based margarine.
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).