Skippy'S Fruit Cake
A rich, fruit-packed cake with warm spices and candied fruits, perfect for holiday celebrations or special occasions, appealing to those who love moist, flavorful desserts.
Ingredients
- 1/2 lb. butter or margarine ⓘ
- 2 c. sugar ⓘ
- 2 c. water ⓘ
- 1 lb. raisins ⓘ
- 1 lb. dates, chopped ⓘ
- 1 lb. candied fruit mix ⓘ
- 1/2 lb. candied cherries (red and/or green) ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. cloves ⓘ
- 1 tsp. nutmeg ⓘ
- 1 tsp. salt ⓘ
- 3 well beaten eggs
- 4 c. flour
- 2 tsp. soda
- 2 tsp. baking powder ⓘ
- 1 c. nutmeats, chopped ⓘ
Instructions
- Mix butter, sugar, water, raisins, dates, candied fruit, candied cherries, cinnamon, cloves, nutmeg, and salt in a large pot.
- Bring the mixture to a boil and then let it cool.
- Add the beaten eggs, flour, soda, baking powder, and chopped nutmeats to the cooled mixture and mix well.
- Spoon the batter into 3 large or 5 small bread pans.
- Bake in a 300° to 325°F oven for 1 1/2 hours.
- Allow the cake to cool after baking.
- Wrap in a cloth soaked in dry white wine, then in plastic wrap, and finally in aluminum foil. Store in a cool place.
Tips & Substitutions
For a moister cake, consider soaking the raisins and chopped dates in warm water before adding them to the mixture. If you prefer, you can substitute half of the butter with applesauce for a lighter option. Additionally, using a combination of spices like cardamom or ginger can enhance the flavor profile. Always ensure your ingredients, especially the dried fruits, are fresh for the best results.
Serving Suggestions
This fruit cake is delicious on its own but pairs beautifully with Ice Cream Pudding Dessert or a dollop of whipped cream. It can also be served alongside a cup of spiced tea or coffee for a delightful afternoon treat. Consider garnishing with additional candied fruits or nuts for visual appeal.
Storage & Reheating
Once cooled, wrap the fruit cake in a cloth soaked in dry white wine, then in plastic wrap, and finally in aluminum foil to retain moisture. Store it in a cool, dark place. The cake can last for several weeks, and for best flavor, let it rest for a few days before serving. Reheat individual slices in the microwave for a few seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Skippy'S Fruit Cake contains roughly 2173 calories, with 32g protein, 332g carbohydrates, and 101g fat. It is an excellent source of dietary fiber (246% of the Daily Value), calcium (133% of the Daily Value), and iron (129% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh fruit instead of dried fruit?
Fresh fruit does not work well in this recipe due to its high moisture content, which can affect the cake's structure. Stick to dried fruits like raisins, dates, and candied fruits for the best outcome.
How can I make this recipe gluten-free?
To make Skippy's Fruit Cake gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Make sure the baking powder and other ingredients are also gluten-free to avoid cross-contamination.
What can I do if I don't have enough eggs?
If you're short on eggs, you can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana. This will help bind the ingredients together while adding moisture and sweetness.
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).