My Own Fruitcake
A rich, fruity cake packed with candied fruits, nuts, and warm spices, perfect for celebrations or cozy gatherings with a nostalgic festive flavor.
Ingredients
- 6 eggs ⓘ
- 2 cups sugar ⓘ
- 1 container mixed candied fruit ⓘ
- 1 cup butter or margarine ⓘ
- 1 cup raspberry or peach jam ⓘ
- 2 cups all purpose flour ⓘ
- 2/3 cup buttermilk
- 2 teaspoons baking powder
- 1/2 cup chopped figs ⓘ
- 1/2 cup chopped apricots ⓘ
- 1/2 cup chopped dates ⓘ
- 1/2 cup chopped nuts ⓘ
- 2 tablespoons cinnamon ⓘ
Instructions
- Dissolve baking powder in buttermilk.
- Cream sugar and butter together, then add eggs, beating slowly until well blended.
- Add the milk to the creamed mixture.
- Place 1/2 cup of flour in the mixed candied fruits and chopped dried fruits, toss well.
- Gradually fold the flour mixture into the wet ingredients until combined.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister fruitcake, consider adding an extra egg or a splash of orange juice. If you don't have buttermilk, regular milk mixed with a bit of vinegar can be a good substitute. Experiment with different dried fruits for variety; raisins or cranberries can add a nice touch. Make sure to coat the fruit in flour to prevent them from sinking in the batter during baking.
Serving Suggestions
Serve the fruitcake as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It can also be enjoyed with a cup of tea or coffee. For a festive touch, consider pairing it with a cheese platter or serving it alongside a fruit compote. This cake is perfect for holiday gatherings and complements well with American recipes like Gumdrop Balls.
Storage & Reheating
Allow the fruitcake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it for up to a month or freeze it, ensuring it's well-wrapped to prevent freezer burn. To reheat, slice and warm in a microwave or oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Fruitcake contains roughly 571 calories, with 9g protein, 112g carbohydrates, and 13g fat. It is an excellent source of vitamin C (32% of the Daily Value), potassium (27% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and iron. It also contributes 4g 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 fresh fruit instead of candied fruit?
Fresh fruit can add moisture but may alter the texture of the cake. If you choose to use fresh fruit, be sure to adjust the flour and possibly reduce the buttermilk to maintain the right consistency. Dried fruits are usually recommended for their concentrated sweetness and ability to retain structure during baking.
How long should I bake the fruitcake?
Bake the fruitcake at 350°F (175°C) for about 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on the size of your pan, so keep an eye on it. If the top is browning too quickly, you can cover it loosely with aluminum foil until it finishes baking.
Can I make this fruitcake ahead of time?
Yes, fruitcake can be made ahead of time, and in fact, it often tastes better after a day or two as the flavors meld. Store it properly as mentioned above. You can also freeze the cake for several weeks. Just make sure to wrap it tightly to maintain its freshness and flavor.
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).