Rich Fruit Cake
A rich, flavorful fruit cake packed with dried fruits, nuts, and spices, perfect for special occasions or festive celebrations, offering a moist and indulgent experience.
Ingredients
- 1 lb butter
- 1 lb sugar ⓘ
- 1 lb citron ⓘ
- 2 lb seedless raisins
- 2 lb currants ⓘ
- 1 lb pecans, shelled ⓘ
- 1 lb conserved pineapple ⓘ
- 1 glass grape juice ⓘ
- 4 Tbsp melted chocolate ⓘ
- 12 eggs ⓘ
- 1 lb sifted flour
- 1 large glass grape jelly ⓘ
- 1 lb walnuts, shelled
- 1 lb conserved cherries ⓘ
- 1 Tbsp nutmeg
- 1 tsp cloves ⓘ
- 1/2 tsp allspice ⓘ
Instructions
- Soak the citron, raisins, currants, pineapple, and cherries in grape juice overnight.
- Cream the butter and gradually add sugar, then incorporate the egg yolks, sifted flour, spices, grape jelly, and melted chocolate.
- Add the soaked fruits and shelled nuts to the mixture.
- Fold in stiffly beaten egg whites until well combined.
- Pour the batter into greased and brown paper-lined tube pans.
- Bake in a slow oven at 225°F (107°C) for 1 1/2 to 2 hours until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pans.
Tips & Substitutions
For a richer flavor, consider adding a splash of brandy or rum to the fruit soak. If you can't find citron, candied orange peel can be a suitable substitute. To ensure a moist cake, avoid overbaking; check for doneness early. Using a combination of nuts, such as almonds or pecans, can add variety. Remember to use fresh spices for maximum flavor.
Serving Suggestions
This rich fruit cake is best served with a dollop of whipped cream or a side of vanilla ice cream. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for gatherings. You can also serve it alongside Norwegian Parsley Potatoes for a unique twist at festive meals. A slice of this cake can also be enjoyed as a special breakfast treat.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze the cake for up to three months. To reheat, let it thaw overnight in the refrigerator and gently warm it in the oven before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Fruit Cake contains roughly 1272 calories, with 20g protein, 144g carbohydrates, and 79g fat. It is an excellent source of dietary fiber (99% of the Daily Value), iron (67% of the Daily Value), and protein (40% of the Daily Value). It also contributes 28g 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 different types of nuts in the recipe?
Yes, you can definitely substitute the pecans or walnuts with other nuts like almonds or hazelnuts. Just ensure they are shelled and roughly chopped for even distribution in the cake. This can add unique flavors and textures to your rich fruit cake.
Is it necessary to soak the fruits overnight?
Soaking the fruits overnight in grape juice enhances their flavors and ensures they remain moist during baking. If you're short on time, soaking for at least 2-3 hours can still give good results, but the longer soak is recommended for the best flavor infusion.
Can I make this cake ahead of time for a special occasion?
Absolutely! This cake actually benefits from being made in advance as the flavors develop over time. You can prepare it a few days or even a week ahead. Just make sure to store it properly to maintain its moisture and flavor.
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).