Quicky Fruitcake
A quick and flavorful fruitcake packed with nuts and dried fruits, perfect for festive occasions or as a sweet treat anytime. Easily sliced into bars.
Ingredients
Instructions
- In a large bowl, combine chopped walnuts, golden raisins, chopped dates, and candied fruit.
- Coat the fruit and nut mixture well with 1/4 cup flour.
- In a large mixer bowl, combine 3/4 cup flour, eggs, brown sugar, vanilla, salt, and remaining ingredients.
- Blend well with the mixer until smooth.
- Stir in the fruit and nut mixture, mixing thoroughly.
- Spread the batter in a greased 15 x 10 x 1-inch jelly roll pan.
- Bake at 325°F for 30 to 35 minutes.
- While warm, brush the cake with orange glaze.
- Cool the cake and cut into bars.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If walnuts are not available, pecans can be a great substitute. For a gluten-free option, use a 1-to-1 gluten-free flour blend. Remember to measure the dried fruits after chopping for consistency in texture. This recipe is reminiscent of traditional American recipes, making it a delightful holiday treat.
Serving Suggestions
These fruitcake bars are perfect for holiday gatherings or as a sweet afternoon snack. Serve them with a cup of tea or coffee for a delightful pairing. For an extra touch, drizzle with a simple glaze or serve alongside a scoop of vanilla ice cream. They also pair beautifully with Pumpkin Bread Or Bars, creating a festive dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to two weeks. To reheat, simply warm individual bars in the microwave for about 15 seconds, or enjoy them cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Quicky Fruitcake contains roughly 1780 calories, with 23g protein, 309g carbohydrates, and 44g fat. It is an excellent source of protein (46% of the Daily Value), iron (42% of the Daily Value), and dietary fiber (40% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% 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 dried fruits?
Fresh fruits contain more moisture and can alter the texture of the cake. It’s best to stick with dried fruits for this recipe. If you want to include fresh fruits, consider reducing the amount of other wet ingredients to maintain the right consistency.
What can I use instead of brown sugar?
You can substitute brown sugar with an equal amount of white sugar mixed with a tablespoon of molasses for a similar flavor and moisture level. Alternatively, coconut sugar can also be used for a healthier option.
How can I make this recipe vegan?
To make this fruitcake vegan, replace the eggs with a flaxseed meal substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based milk to achieve the right consistency. Adjust the baking time as needed.
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).