Old-Timey Fruitcake
A hearty, traditional fruitcake packed with pecans, candied fruits, and rich flavors, perfect for holiday celebrations or gifting to loved ones.
Ingredients
Instructions
- Chop the candied pineapple, candied cherries, dates or figs, and pecans.
- Roll the chopped fruit and nuts in flour to prevent sticking.
- Combine all ingredients in a mixing bowl and mix thoroughly.
- Press the mixture into a greased or lined baking pan.
- Bake in a slow oven at 275°F (135°C) until done, approximately 75 minutes.
Tips & Substitutions
To enhance flavor, consider adding a splash of bourbon or rum to the batter. You can substitute walnuts for pecans if desired. If you want a lighter fruitcake, reduce the sugar by 1/4 cup or use a sugar alternative. Ensure your eggs are at room temperature for better mixing. For a touch of spice, add cinnamon or nutmeg to the flour.
Serving Suggestions
Slice the fruitcake into thick wedges and serve as a dessert or alongside coffee for a delightful afternoon treat. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with fresh berries or a sprinkle of powdered sugar. This cake is also perfect for holiday gatherings or as a gift.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to three months. When ready to serve, thaw in the refrigerator overnight and allow it to come to room temperature before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Timey Fruitcake contains roughly 2228 calories, with 36g protein, 273g carbohydrates, and 92g fat. It is an excellent source of vitamin C (195% of the Daily Value), dietary fiber (128% of the Daily Value), and protein (72% of the Daily Value). It also contributes 36g 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?
While fresh fruit can be used, it will alter the texture and moisture content of the fruitcake. If you prefer using fresh fruit, consider reducing the amount of liquid in the recipe and adding some extra flour to maintain the right consistency. Dried fruit can be a good alternative for a similar effect.
How do I know when the fruitcake is done baking?
The fruitcake is done when it is golden brown and a toothpick inserted into the center comes out clean. Be aware that the baking time can vary slightly based on your oven, so check it a few minutes early to avoid overbaking. If the top is browning too quickly, cover it loosely with foil.
Can I make this fruitcake ahead of time?
Yes, this fruitcake actually improves in flavor when made a few days in advance. Once cooled, wrap it tightly and store it in the refrigerator. You can also soak it in a little alcohol for added flavor and moisture. Just be sure to let it come to room temperature before serving.
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).