Mama'S Fruit Cake
Mama's Fruit Cake is a rich and festive dessert brimming with candied fruits and warm spices. Perfect for holiday celebrations, it offers a delightful blend of sweetness from raisins and cherries, complemented by the aromatic notes of cinnamon and nutmeg. This cake is ideal for those who cherish traditional flavors.
Ingredients
- 2 lb. candied pineapple ⓘ
- 2 lb. cherries ⓘ
- 1/2 lb. lemon ⓘ
- 1/2 lb. orange ⓘ
- 2 lb. seedless raisins ⓘ
- 1 lb. currants ⓘ
- 1 tsp. soda ⓘ
- 3 tsp. cinnamon ⓘ
- 3 tsp. allspice ⓘ
- 3/4 tsp. mace ⓘ
- 3/4 tsp. nutmeg ⓘ
- 1 lb. light brown sugar ⓘ
- 1 lb. butter ⓘ
- 1 c. pecans
- 1 c. flour for dredging ⓘ
- 4 c. flour for mixing ⓘ
- 1 c. syrup (sorghum)
- 1 c. grape juice ⓘ
Instructions
- Cream butter and brown sugar together until light and fluffy.
- Beat eggs separately, then add to the butter and sugar mixture.
- In a separate bowl, combine soda, cinnamon, allspice, mace, nutmeg, and fruit.
- Mix the dry ingredients into the butter mixture, then fold in the fruit mixture.
- Pour the batter into 3 tube pans.
- Bake in a pressure cooker at 10 pounds pressure for 1 hour.
- After baking, cook in the stove for an additional 10 minutes at 300°F.
- Allow to cool before serving. (Freezes well.)
Tips & Substitutions
For a moist and flavorful cake, ensure your butter is at room temperature before creaming with the brown sugar. You can substitute candied fruit with dried apricots or figs if preferred. If you don't have sorghum syrup, maple syrup is a suitable alternative. Consider adding a splash of vanilla extract for an extra depth of flavor.
Serving Suggestions
Serve slices of Mama's Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Rye Rounds for a festive treat. This cake is perfect for holiday gatherings or as a special dessert at family celebrations. A cup of spiced tea complements the flavors wonderfully.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to six months. To reheat, thaw overnight in the refrigerator and warm slices in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Fruit Cake contains roughly 1461 calories, with 14g protein, 241g carbohydrates, and 57g fat. It is an excellent source of vitamin C (111% of the Daily Value), iron (87% of the Daily Value), and dietary fiber (80% of the Daily Value). It also contributes 22g 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 make this fruit cake in advance?
Yes, this fruit cake actually improves in flavor if made a few days in advance. Wrap it tightly and store it in a cool, dark place. The spices meld beautifully over time, making it even more delicious.
Can I replace the nuts in this recipe?
Absolutely! If you have nut allergies or prefer not to use nuts, you can omit them entirely or replace them with sunflower seeds or pumpkin seeds for added texture without compromising the flavor.
Is there a way to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum to help with texture. This way, you can enjoy a delicious gluten-free version of this classic fruit cake.
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).