Rachel'S Fruit Cake
Rachel's Fruit Cake is a rich, nut-filled treat featuring a medley of Brazil nuts, walnuts, pecans, dates, and maraschino cherries. Coated in a sweet flour mixture, it offers a delightful combination of crunchy, chewy, and fruity flavors, making it perfect for festive occasions or as a decadent snack.
Ingredients
Instructions
- Chop the nuts.
- Place all nuts, drained cherries, and dates in a large bowl.
- Sift flour, baking powder, salt, and sugar together.
- Coat the fruit and nuts with the dry ingredients.
- Add vanilla to the eggs and pour over the coated fruit and nuts; mix well.
Tips & Substitutions
For a richer flavor, consider using roasted Brazil nuts and walnuts. You can substitute the pecans with almonds or hazelnuts if desired. If you prefer a sweeter cake, add a bit more sugar or incorporate some honey. Ensure the cherries are well-drained to prevent excess moisture, which can affect the cake's texture.
Serving Suggestions
This fruit cake is delightful on its own but pairs beautifully with Cream Frosting for an indulgent treat. Serve it alongside a cup of tea or coffee for a cozy afternoon snack. You could also present it as a dessert at holiday gatherings, complemented with a side of Seasoned Brussels Sprouts Parmesan for a savory touch.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it, which can extend its freshness for up to three weeks. To enjoy it warm, briefly reheat individual slices in the microwave, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Rachel'S Fruit Cake contains roughly 1303 calories, with 16g protein, 178g carbohydrates, and 50g fat. It is an excellent source of calcium (48% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 2553mg per serving (111% 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 fruit cake?
Yes, you can absolutely substitute different nuts based on your preference. Almonds, pecans, or even macadamia nuts can add unique flavors and textures to the cake. Just ensure that the total amount of nuts remains the same to maintain the recipe balance.
How do I know when the fruit cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. It should also have a slight bounce when pressed gently on top.
Can I make this cake ahead of time?
Absolutely, this fruit cake actually tastes better after a day or two as the flavors meld together. You can make it a few days in advance and store it properly as mentioned. Just let it cool completely before wrapping it tightly.
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).