Rosey Adams' Fruit Cake
Rosey Adams' Fruit Cake is a rich, dense dessert packed with candied cherries, pineapple, dates, and nuts, perfect for special occasions and festive celebrations.
Ingredients
Instructions
- Cream the butter and add sugar, mixing well.
- Add eggs and beat thoroughly.
- Mix the baking powder with 1 cup of flour and add to the creamed mixture.
- Beat well after adding the flour mixture.
- Mix the remaining cup of flour with the candied cherries, pineapple, and diced dates, then add to the batter.
- Add the raisins and chopped pecans to the mixture.
- Mix everything thoroughly.
- Line a pan with well-greased brown paper.
- Pour the batter into the prepared pan.
- Place the pan in a cold oven and bake at 250°F for 3 hours.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice or using a mix of dried fruits like apricots or prunes. You can substitute the candied fruits with fresh fruits if desired, but reduce the sugar slightly. Ensure the butter is softened for easier creaming with sugar. If you want a spiced flavor, add a teaspoon of cinnamon or nutmeg.
Serving Suggestions
This rich fruit cake makes an excellent dessert on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a cup of spiced tea or coffee for a delightful afternoon treat. It also complements savory dishes, making it a versatile addition to your holiday table or gatherings.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to two weeks. To keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a month. For reheating, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Rosey Adams' Fruit Cake contains roughly 658 calories, with 4g protein, 101g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (39% of the Daily Value) and calcium (25% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2230mg per serving (97% 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?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. However, keep in mind that different nuts may alter the flavor slightly. Toasting the nuts beforehand can enhance their flavor in the cake.
How can I enhance the flavor of the fruit cake?
Adding a splash of brandy or rum to the batter can elevate the flavors significantly. Allowing the cake to sit for a few days before serving helps the flavors meld together beautifully.
Is this fruit cake suitable for freezing?
Absolutely! You can freeze the fruit cake for up to three months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving for the best texture.
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).