Nan'S Light Fruitcake
A rich, nut-filled fruitcake featuring candied cherries, pineapple, and raisins, perfect for festive occasions or as a delightful treat for nut lovers.
Ingredients
Instructions
- In a large mixing bowl, combine pecan halves, walnut halves, candied cherries, diced candied pineapple, and raisins.
- Toss the mixture with 1 cup of sifted all-purpose flour, making sure all ingredients are well coated.
- Set aside the floured fruit and nut mixture.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in lemon extract.
- Sift together 2 cups of flour and baking powder.
- Gradually add the sifted flour mixture to the creamed mixture in thirds, mixing well after each addition.
- Add the floured fruit and nut mixture to the batter, mixing until evenly coated.
- Transfer the batter to a well-greased 10-inch tube pan.
- Cover the pan tightly with aluminum foil.
Tips & Substitutions
For a lighter fruitcake, consider using unsweetened dried fruits instead of candied varieties. If you prefer a nut-free version, substitute with seeds like sunflower or pumpkin. Make sure to coat the fruit and nuts well with flour to prevent them from sinking in the batter. If you want an extra flavor boost, try adding a splash of orange juice along with the lemon extract.
Serving Suggestions
Serve slices of this light fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Mildred'S Swedish Heirloom Cookies or browse more vegetarian recipes for additional complementary treats.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and aluminum foil and freeze for up to three months. To reheat, thaw completely and warm it gently in the oven at 300°F (150°C) for about 10-15 minutes to revive its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nan'S Light Fruitcake contains roughly 2045 calories, with 19g protein, 215g carbohydrates, and 127g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (45% of the Daily Value), and calcium (41% of the Daily Value). Note that it is relatively high in sodium, at 744mg per serving (32% 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 nuts in this fruitcake?
Absolutely! Feel free to substitute the pecans and walnuts with your favorite nuts, such as almonds or hazelnuts. Just keep in mind that the flavor and texture may change slightly, but it will still be delicious.
How can I make this fruitcake ahead of time?
This fruitcake can be made up to a month in advance. Once baked, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store it in the refrigerator or freezer until you’re ready to serve. This will enhance the flavors as it matures.
What can I do if my fruitcake is too dry?
If your fruitcake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water, heated until dissolved. This will add moisture. Additionally, serve it with a sauce or glaze, like a lemon glaze, to enhance the flavor and texture.
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).