Mary'S Fruit Cake
A rich, fruit-filled cake with warm spices and nuts, perfect for special occasions or holiday celebrations, offering a moist texture and vibrant flavors.
Ingredients
- 2 c. Crisco ⓘ
- 2 c. sugar ⓘ
- 3 c. flour ⓘ
- 12 eggs ⓘ
- 1/2 c. orange juice ⓘ
- 1/2 c. maple syrup ⓘ
- 1 tsp. soda
- 1 Tbsp. hot coffee ⓘ
- 1 Tbsp. cinnamon ⓘ
- 1 Tbsp. cloves ⓘ
- 1 Tbsp. allspice ⓘ
- 1 Tbsp. nutmeg ⓘ
- 1 Tbsp. salt ⓘ
- 1 tsp. mace ⓘ
- 1 lb. dates ⓘ
- 1 lb. figs ⓘ
- 1 lb. pecans ⓘ
- 2 lb. candied fruit mix ⓘ
- 2 lb. raisins ⓘ
- 1 lb. currants
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Alternately add liquids (orange juice, maple syrup, hot coffee) and dry ingredients (flour, soda, spices, salt, mace), starting and ending with dry ingredients, mixing after each addition.
- Stiffly beat egg whites until stiff peaks form.
- Gently fold beaten egg whites into the batter.
- Dredge fruit and nuts in one cup of flour, then fold into the batter.
- Steam the cake for 3 hours.
- After steaming, dry out in a slow oven for 1 hour.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco, though you may need to adjust the measurements slightly. If you prefer less sugar, you can reduce the amount of maple syrup or replace it with honey. To enhance the spices, lightly toast them before adding to the batter. Ensure all dried fruits and nuts are well-coated in flour to prevent sinking during baking.
Serving Suggestions
Serve Mary’s Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with Glazed Julienne Carrots, Turnips And Rutabaga for a festive meal. Consider garnishing with candied citrus peel or a sprinkle of powdered sugar for a lovely presentation.
Storage & Reheating
Store 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 place it in the refrigerator, where it can last for several months. To reheat, slice a piece and warm it gently in the microwave for 10-15 seconds, or in a low oven for a few minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Fruit Cake contains roughly 2819 calories, with 50g protein, 615g carbohydrates, and 69g fat. It is an excellent source of vitamin C (421% of the Daily Value), dietary fiber (373% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fruit cake?
Absolutely! You can substitute walnuts or almonds for the pecans, depending on your preference. Just be sure to chop them into similar sizes to ensure even distribution throughout the cake.
Is it necessary to steam the cake, or can I bake it instead?
Steaming gives the cake its distinctive moist texture and flavor, but if you're short on time, you can bake it at a low temperature (around 300°F) for about 2-3 hours. Just monitor it closely to prevent drying out.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much liquid in the batter. Make sure to follow the mixing instructions precisely and check for doneness by inserting a toothpick; it should come out clean when the cake is ready.
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).