Mittie'S Fruit Cakes(Makes Two Large Cakes)
Rich, fruity cakes packed with raisins, currants, figs, dates, and nuts, infused with brandy or lemon juice, perfect for festive occasions or special gatherings.
Ingredients
Instructions
- Mix raisins, currants, figs, dates, citron, nuts, and flour in a large bowl.
- In a separate bowl, beat the egg yolks and mix with butter and sugar until creamy.
- Combine the egg mixture with the dried fruit mixture, then add brandy or lemon juice.
- Sift together baking powder, nutmeg, mace, cinnamon, and ground cloves, then add to the mixture.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the fruit mixture.
- Pour the batter into greased cake pans and bake at 350°F (175°C) for approximately 90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before removing from pans. Serve as desired.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in brandy overnight before using. If you don't have all the spices, feel free to substitute with a pumpkin spice blend. You can also use almonds or pecans instead of walnuts for a different texture. Ensure your eggs are at room temperature for better aeration when beating the whites.
Serving Suggestions
Serve slices of Mittie's Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving alongside Jule Kaga(Christmas Bread) during holiday gatherings.
Storage & Reheating
Store leftover fruit cakes in an airtight container at room temperature for up to two weeks. For longer storage, wrap them tightly in plastic wrap and foil, then refrigerate for up to three months. To reheat, slice the cake and warm individual pieces in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mittie'S Fruit Cakes(Makes Two Large Cakes) contains roughly 1573 calories, with 18g protein, 235g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (130% of the Daily Value), iron (86% of the Daily Value), and calcium (60% of the Daily Value). Note that it is relatively high in sodium, at 693mg per serving (30% 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 make this fruit cake ahead of time?
Absolutely! This fruit cake actually improves in flavor when made ahead. You can bake it up to a month in advance. Just ensure to wrap it well to keep it moist, and store it in a cool, dark place. Consider brushing it with a bit of brandy every week to enhance the flavors.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all your other ingredients are gluten-free as well. The texture may vary slightly, but the flavors will still be delightful. Just follow the same measurements as indicated in the recipe.
How can I adjust the sweetness of this cake?
To adjust the sweetness, you can reduce the amount of sugar used in the recipe by 1/4 to 1/2 cup. Additionally, consider using unsweetened dried fruits like figs and dates, as they provide natural sweetness without adding extra sugar. Just be mindful that this may alter the cake's texture slightly.
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).