Old Fashioned Fruitcake
A rich, traditional fruitcake packed with dried fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who appreciate hearty, flavorful desserts.
Ingredients
- 2 lb. raisins (light and dark) ⓘ
- 1 1/2 c. candied cherries ⓘ
- 1 1/2 c. pineapple ⓘ
- 1 c. citron ⓘ
- 1/2 c. candied orange peel ⓘ
- 1 1/2 c. chopped pecans ⓘ
- 1 c. almonds ⓘ
- 1 c. walnuts ⓘ
- 1 c. molasses ⓘ
- 1/2 c. water ⓘ
- 2 c. sifted self-rising flour ⓘ
- 1 tsp. cinnamon
- 1 tsp. nutmeg ⓘ
- 1 tsp. allspice ⓘ
- 1 tsp. cloves
- 1 c. butter or margarine
- 1 1/2 c. granulated sugar ⓘ
- 6 eggs ⓘ
- 1/2 c. milk ⓘ
Instructions
- Prepare the first 8 ingredients and sift enough flour over this to coat well, but not from the 2 cups of sifted self-rising flour.
- In a separate bowl, mix the cake batter using the remaining ingredients together.
- Add the batter to the fruit mixture and mix well.
- Pour the combined batter into a tube pan.
- Bake at 250°F (120°C) for 2 1/2 hours or until done.
Tips & Substitutions
To enhance the flavor, soak the raisins and candied fruits in rum or orange juice overnight. If you run low on nuts, walnuts can be substituted with pecans or vice versa. Ensure the butter is at room temperature for easier mixing, and consider adding a touch of vanilla extract for added depth. This recipe is a delightful addition to your collection of American recipes.
Serving Suggestions
Slice the fruitcake and serve with a dollop of whipped cream or a scoop of ice cream for a festive touch. It pairs beautifully with Jello Dream Salad for a colorful holiday spread. Consider serving it with a warm cup of spiced tea or coffee, making it a perfect treat for gatherings.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to six months. To reheat, slice and warm in a low oven for about 10-15 minutes to bring back its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Fruitcake contains roughly 4284 calories, with 77g protein, 489g carbohydrates, and 260g fat. It is an excellent source of dietary fiber (323% of the Daily Value), iron (212% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1010mg per serving (44% 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 fruits?
While fresh fruits can be used, they have a higher moisture content which may affect the cake's texture. It's best to stick to the recipe for traditional fruitcake flavor, but if you prefer fresh, consider reducing the liquid ingredients to balance the moisture.
How do I know when the fruitcake is done baking?
You can check if the fruitcake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Additionally, the edges should pull slightly away from the pan, indicating it's properly cooked.
Can I make this fruitcake in advance?
Yes, making the fruitcake in advance is highly recommended. It often tastes better after a few days as the flavors meld together. Just remember to wrap it well to keep it moist, and store it in a cool, dry place until you're ready to serve.
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).