Peggy'S Fruit Cake
Peggy's Fruit Cake is a rich, chewy treat packed with dried fruits, nuts, and marshmallows, perfect for festive occasions or as a sweet snack.
Ingredients
Instructions
- Mix canned milk, marshmallows, and butter or margarine together and melt in the microwave.
- Combine all other ingredients well and pour the milk mixture over them.
- Crush the Honey Grahams crackers; put half into the mixture and roll the batter in the remaining half of the crumbs.
- Freeze the cake, as it freezes very well.
- Store in the refrigerator.
Tips & Substitutions
For a lighter version, consider substituting the marshmallows with a homemade marshmallow fluff or using a sugar-free alternative. You can also mix in a variety of dried fruits if you prefer; cranberries or apricots work well. If you're short on time, you can skip the freezing step, but the cake will be easier to slice when frozen. For added flavor, a splash of rum or vanilla extract can elevate the taste.
Serving Suggestions
Serve Peggy's Fruit Cake chilled or at room temperature, garnished with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Cherry Toast or a warm cup of tea, making it a perfect dessert for gatherings or festive occasions. Consider complementing it with a light cream cheese frosting for an extra touch.
Storage & Reheating
To store leftovers, wrap the fruit cake tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to two weeks. If you want to enjoy it later, consider slicing and freezing individual pieces; just thaw in the refrigerator before serving for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Fruit Cake contains roughly 2980 calories, with 40g protein, 325g carbohydrates, and 189g fat. It is an excellent source of iron (119% of the Daily Value), dietary fiber (102% of the Daily Value), and protein (81% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 538mg per serving (23% 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 fruit instead of canned mixed fruit?
While fresh fruit can be used, it may change the texture and moisture of the cake. If using fresh, make sure to chop it finely and adjust the amount to avoid excess moisture. Canned fruit is recommended for consistent results.
How long can I freeze this fruit cake?
Peggy's Fruit Cake can be frozen for up to three months. Be sure to wrap it well in plastic wrap and then in foil to prevent freezer burn. Label it with the date for easy tracking.
What can I do if I don't have walnuts or pecans?
If you don't have walnuts or pecans, you can easily substitute them with other nuts like almonds or hazelnuts. Even a combination of sunflower seeds and pumpkin seeds can work, especially for a nut-free version.
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).