Old Fruit Cake
A moist, flavorful fruit cake with warm spices, raisins, and nuts, perfect for festive occasions or as a sweet treat for gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 13 x 9-inch baking pan.
- Blend the fruit until smooth.
- In a large mixing bowl, combine the blended fruit, sugar, and oil.
- Add the soda, cloves, nutmeg, and cinnamon; mix well.
- Stir in the raisins and chopped nuts.
- Gradually add enough flour (about 3 1/2 cups) to make a sticky batter.
- Pour the batter into the prepared pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice or a few tablespoons of applesauce to the batter. You can substitute half the oil with unsweetened applesauce for a healthier option. If you prefer a spicier cake, feel free to increase the cinnamon or add a pinch of ginger. Ensure the fruit is well-blended to achieve the right texture.
Serving Suggestions
This fruit cake is delicious on its own but can be enhanced by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with Jellied Waldorf Salad for a festive meal or alongside a slice of Garlic Loaf for a savory contrast. Enjoy with a cup of tea or coffee.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and then in aluminum foil, and refrigerate for up to a month. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fruit Cake contains roughly 2984 calories, with 16g protein, 135g carbohydrates, and 273g fat. It is an excellent source of dietary fiber (65% of the Daily Value), vitamin C (50% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium. It also contributes 18g 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 blended fruit?
Yes, you can use fresh fruit, but it should be well-pureed to ensure the right consistency. Keep in mind that using fresh fruit may alter the moisture content, so you may need to adjust the flour slightly to achieve the desired batter thickness.
Is it possible to make this recipe vegan?
Absolutely! To make this fruit cake vegan, substitute the oil with a plant-based oil and replace the sugar with an equal amount of coconut sugar or another vegan alternative. Check that your nuts and any additional ingredients are also vegan-friendly for a fully plant-based dessert.
What can I do if the cake is too dry?
If your fruit cake turns out too dry, you can brush it with a simple syrup made from equal parts sugar and water heated until dissolved. Alternatively, serve it with a generous drizzle of cream or a fruity sauce to add moisture 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).