Mother Baker'S Fruit Cake
A rich, nutty fruit cake packed with dried fruits, candied peels, and nuts, offering a dense, moist texture and a festive flavor profile. Perfect for special occasions or holiday celebrations, this cake combines sweetness with a hint of citrus and spice for a satisfying treat.
Ingredients
Instructions
- Cream the butter and brown sugar well in a mixing bowl.
- Add well-beaten eggs, flour, and baking powder to the creamed mixture and blend thoroughly.
- Mix the fruit with a cup of flour to coat it evenly.
- Add the floured fruit mixture into the batter and combine well.
- Pour the batter into a prepared baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and toasting the pecans before adding them to the batter. If you don't have dark syrup, molasses can be a good substitute. Ensure that the dried fruits are well-coated in flour to prevent them from sinking to the bottom of the cake during baking. This fruit cake is perfect alongside Creamy Cranberry Salad for a festive touch.
Serving Suggestions
This fruit cake is delightful served plain or with a dollop of whipped cream. Pair it with a cup of tea or coffee for a cozy treat. It also complements rich desserts like Large Banana Pudding or can be served as a festive dessert during holidays. Consider slicing it thinly and serving with cheese for an interesting flavor contrast.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake in plastic wrap and foil, then freeze for up to three months. To reheat, slice and warm in a microwave for a few seconds or in a low oven until just heated through. Avoid overheating to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Baker'S Fruit Cake contains roughly 580 calories, with 6g protein, 112g carbohydrates, and 17g fat. It is an excellent source of vitamin C (95% of the Daily Value) and dietary fiber (48% of the Daily Value), and a good source of potassium and iron. It also contributes 13g 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 different types of nuts in this fruit cake?
Absolutely! While pecans are traditional, you can substitute with walnuts, almonds, or any nut of your choice. Just make sure to chop them roughly for even distribution throughout the cake.
How can I make this fruit cake more moist?
To enhance moisture, consider adding a splash of orange juice or a tablespoon of yogurt to the batter. Additionally, ensure the cake is not overbaked, as this can lead to dryness.
Is it possible to make this fruit cake vegan?
Yes, you can make a vegan version by substituting the eggs with flaxseed meal or applesauce, and using vegan butter instead of regular butter. Adjust the baking time slightly as needed.
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).