Quick-As-A-Mix Fruit Cake
A rich, nutty fruit cake packed with dates, cherries, and nuts, perfect for holidays or a festive treat for those who enjoy moist, flavorful desserts.
Ingredients
Instructions
- Put nuts, dates, and cherries in a large mixing bowl.
- Sift flour, sugar, baking powder, and salt over the nuts and fruit.
- Mix with hands until the nuts and fruit are coated with the flour mixture.
- Beat eggs until foamy.
- Add vanilla and stir into the nut and fruit mixture.
- Turn the mixture into a well-greased bread pan.
- Spread and pack down the mixture.
- Bake in a 300°F oven for 1 to 1 1/2 hours, or until done.
Tips & Substitutions
For a different twist, try substituting walnuts for Brazil nuts or adding dried cranberries for a pop of color and tartness. Ensure the dates are pitted and chopped to avoid any tough bites. Mixing well with your hands will help the flour coat the fruit and nuts evenly, ensuring a moist cake. If you're short on time, consider using a store-bought fruit cake mix as a base.
Serving Suggestions
This fruit cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm cup of tea or coffee for a cozy dessert experience. For a festive touch, consider serving it as part of a holiday dessert spread alongside Grandma Grabill'S Popsicles and Cheese Smackles.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months. To reheat, slice and warm in the oven at 300°F for about 10-15 minutes, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Quick-As-A-Mix Fruit Cake contains roughly 932 calories, with 14g protein, 130g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (39% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1143mg per serving (50% 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 other types of nuts in this recipe?
Absolutely! While Brazil nuts and pecans give a unique flavor, you can substitute with almonds, cashews, or even macadamia nuts based on your preference. Just be sure to keep the total volume of nuts the same to maintain the texture.
What if I don't have maraschino cherries?
If maraschino cherries aren't available, you can use fresh or dried cherries, or even chopped candied fruit for sweetness. Adjust the amount of sugar accordingly if using dried fruit, as they can be sweeter.
How do I know when the fruit cake is done baking?
The fruit cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Baking times can vary, so start checking around the 1-hour mark to avoid overbaking.
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).