Santa'S Fruit Cake
A rich, festive fruit cake packed with dates, candied cherries, pineapple, and nuts, offering a sweet, spicy flavor perfect for holiday celebrations and special occasions.
Ingredients
Instructions
- Sprinkle chopped dates, candied pineapple, Brazil nuts, and candied cherries with 1/4 cup flour and set aside.
- Beat eggs in a mixing bowl; add sugar and beat until well combined.
- Sift together 1 1/4 cups flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the sifted dry ingredients to the egg and sugar mixture, mixing gently.
- Fold in the coated fruit and nuts until evenly distributed.
- Pack the mixture into a well-greased and paper-lined tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 to 1 1/2 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider soaking the chopped dates in a bit of rum or orange juice before mixing. If Brazil nuts are unavailable, walnuts can be a great substitute. Ensure all ingredients are at room temperature for better blending. To enhance texture, chop the nuts coarsely instead of finely. This fruit cake can be easily adapted into vegetarian recipes by using egg replacers if desired.
Serving Suggestions
Serve slices of Santa's Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Grandma Birdi'S Bread Pudding as a festive dessert duo. Consider accompanying the cake with a warm cup of spiced tea or coffee to enhance the flavors.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then refrigerate for up to a month. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Santa'S Fruit Cake contains roughly 1029 calories, with 14g protein, 162g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (68% of the Daily Value), calcium (39% of the Daily Value), and iron (30% of the Daily Value). Note that it is relatively high in sodium, at 1458mg per serving (63% 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 make this fruit cake ahead of time?
Yes, this fruit cake actually improves with age! You can make it a few weeks in advance and store it properly. Just wrap it well to keep moisture in and flavors vibrant. Many people enjoy making their fruit cakes ahead of holiday gatherings.
What can I use instead of candied cherries?
If you don't have candied cherries, dried cranberries or raisins can work as an alternative. They will provide a similar sweetness and moisture to the cake. Just ensure to adjust the quantity to your taste preference.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary, so keep an eye on it, especially towards the end of the suggested baking time.
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).