Moist Fruitcake
A rich, moist fruitcake packed with candied fruits and nuts, perfect for festive occasions or special gatherings, offering a delicious blend of sweetness and texture.
Ingredients
Instructions
- Cream butter and sugar; add eggs one at a time, beating well after each addition.
- Sift 1 1/2 cups flour with baking powder; add alternately with flavorings to the creamed mixture.
- Sprinkle remaining flour over chopped pecans and candied fruits; fold into batter.
- Place brown paper in the bottom of a tube cake pan; grease the bottom and sides.
- Place a broiler pan containing water under the cake pan in the oven.
- Bake for 2 hours and 30 minutes at 250°F (121°C).
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of rum or bourbon to the batter. If you want to reduce sugar, you can substitute half the sugar with applesauce. To ensure even baking, rotate the cake pan halfway through the baking time. If you prefer a different nut, walnuts can be an excellent substitute for pecans. This cake also holds up well to additional spices like cinnamon or nutmeg.
Serving Suggestions
This moist fruitcake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a warm cup of tea or coffee for a delightful afternoon treat. It also complements holiday meals as a festive dessert. For a twist, try it with a slice of homemade cheddar cheese for a savory contrast. You might also enjoy it with a side of Pineapple Custard Angel Food Dessert for a refreshing finish.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to three months. To reheat, simply thaw at room temperature and warm in a low oven for about 10 minutes before serving to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Fruitcake contains roughly 1662 calories, with 27g protein, 210g carbohydrates, and 62g fat. It is an excellent source of iron (68% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 503mg per serving (22% 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 fresh fruits instead of candied ones?
Using fresh fruits is not recommended as they contain more moisture, which can lead to a soggy cake. If you want a fresher taste, you could try lightly drying fruits like apricots or raisins before adding them, but stick to candied fruits for the best texture and flavor balance.
How do I know when the fruitcake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Since this cake bakes for a long time, ensure your oven maintains a consistent low temperature to avoid drying it out.
Can I make this cake in advance?
Yes, this fruitcake actually improves with age! Making it a week in advance allows the flavors to meld beautifully. Store it properly, as mentioned, to keep it fresh. Some even suggest 'feeding' the cake with a little rum or brandy every few days for extra flavor and moisture.
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).