Nut And Fruit Cake
A rich, nutty fruit cake packed with dried fruits, nuts, and candied pineapple, perfect for festive occasions or a hearty treat for fruitcake lovers.
Ingredients
Instructions
- Beat the eggs in a large bowl.
- Put all nuts and fruit in a large pan.
- Sift the dry ingredients over the fruit and nut mixture.
- Mix with hands until all flour is well incorporated.
- Pour the beaten eggs over the mixture.
- Mix thoroughly with hands.
- Pack the mixture into 5 loaf-sized pans, filling about three-quarters full.
- Bake at 300°F (150°C) for 1 1/2 hours.
Tips & Substitutions
For added moisture, consider incorporating a mashed banana or applesauce into the mixture. If you don't have Brazil nuts, you can substitute with pecans or hazelnuts. Make sure to chop the nuts and fruits into similar sizes for even distribution. Mixing with your hands helps maintain the integrity of the nuts and fruits, ensuring a delightful texture in every bite.
Serving Suggestions
This nut and fruit cake can be enjoyed plain or topped with a light dusting of powdered sugar for a touch of sweetness. It pairs beautifully with tea or coffee, making it an excellent choice for afternoon gatherings. For a more festive touch, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors.
Storage & Reheating
Store leftover nut and fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it in plastic wrap and freeze for up to three months. To reheat, slice and warm in the oven at a low temperature or microwave for a few seconds until just warmed through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nut And Fruit Cake contains roughly 1626 calories, with 27g protein, 379g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (94% of the Daily Value), iron (61% of the Daily Value), and protein (55% of the Daily Value). Note that it is relatively high in sodium, at 2557mg per serving (111% 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 types of nuts in this recipe?
Absolutely! Feel free to substitute walnuts or Brazil nuts with your favorites, such as almonds or pecans. Just make sure to keep the total amount of nuts around 1 lb to maintain the cake's balance. Each nut will bring its unique flavor and texture to the cake.
How can I adjust the sweetness if I prefer a less sweet cake?
You can reduce the sugar by half a cup and still achieve a delicious flavor. Additionally, consider using unsweetened dried fruits or decreasing the amount of candied cherries and pineapple to lower the overall sweetness of the cake.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure that the blend includes xanthan gum for proper texture. The cake will still hold its delightful flavors and moistness, making it suitable for those with gluten sensitivities.
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).