Rich Walnut Fruit Cake
A rich, moist fruit cake loaded with walnuts, candied fruits, and spices, perfect for holiday celebrations and special occasions, offering warm, festive flavors and hearty texture.
Ingredients
- 3 c. walnuts ⓘ
- 1 c. currants ⓘ
- 2 c. coarsely chopped mixed candied fruits and peels ⓘ
- 1 1/2 c. snipped prunes ⓘ
- 1 1/2 c. seedless raisins ⓘ
- 1 c. candied cherries ⓘ
- 1/2 c. bourbon or orange juice ⓘ
- 1 c. butter or margarine ⓘ
- 1 c. brown sugar
- 6 eggs ⓘ
- 1/2 oz. unsweetened chocolate ⓘ
- 2 c. sifted all-purpose flour ⓘ
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves ⓘ
- 1/2 tsp. baking soda ⓘ
- 3/4 tsp. salt ⓘ
- 2 c. cake flour ⓘ
- 1 tsp. salt ⓘ
- 2 Tbsp. cocoa ⓘ
- 1/2 c. Crisco ⓘ
- 2 eggs ⓘ
- 1 tsp. vanilla
- 1 1/2 c. sugar
Instructions
- Sift the walnuts, currants, and mixed candied fruits and peels; set aside.
- Cream shortening and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla and food coloring; mix well.
- Gradually add sifted dry ingredients with buttermilk, mixing until just combined.
- Fold in the sifted dry ingredients last; do not beat into batter.
- Pour batter into two greased and floured 9-inch pans or a Bundt pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely, then frost with white or red confectioners icing or drizzle glaze.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts before adding them to the mixture. If you don't have bourbon, orange juice is a great substitute for moisture and flavor. You can also use a mix of dried fruits instead of candied ones for a healthier option. Make sure not to overmix the batter to maintain a tender crumb.
Serving Suggestions
This Rich Walnut Fruit Cake is delightful on its own, but you can elevate your presentation with a dusting of powdered sugar or a drizzle of glaze. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It also makes a lovely addition to holiday gatherings alongside other sweet treats like Diane'S Homemade Fudge.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Walnut Fruit Cake contains roughly 1168 calories, with 17g protein, 152g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (79% of the Daily Value), vitamin C (51% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 937mg per serving (41% 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 different types of nuts in this fruit cake?
Absolutely! While walnuts add a rich flavor, you can substitute them with pecans, almonds, or hazelnuts based on your preference. Just ensure the nuts are chopped to a similar size for even distribution in the cake.
Is it necessary to use both all-purpose and cake flour?
Using both flours helps create a balanced texture; the cake flour keeps it light, while the all-purpose flour adds structure. However, if you only have one type, you can use all-purpose flour for a denser cake or all cake flour for a lighter result.
How can I enhance the flavor of the fruit cake?
You can enhance the flavor by soaking the dried fruits in bourbon or orange juice for a few hours before mixing them in. Additionally, adding spices like cardamom or ginger can elevate the taste. Try pairing it with a spiced tea for a cozy experience.
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).