Sour Cream Almond Fruit Cake
A rich, moist fruit cake infused with almonds, raisins, candied citron, and flavored with lemon, brandy, and spices, perfect for festive occasions and special celebrations.
Ingredients
Instructions
- Line a cake pan with cheesecloth.
- Preheat the oven to the appropriate temperature (not specified).
- Cream the soft butter and sugar together until light and fluffy.
- Separate the eggs, then beat the yolks into the creamed mixture.
- Stir in the brandy and grated lemon peel.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and mace.
- Gradually fold the dry ingredients into the wet mixture.
- Stir in the sour cream.
- Fold in the chopped almonds, raisins, and diced candied citron.
- In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.
- Pour the batter into the prepared cake pan lined with cheesecloth.
- Bake for about 75 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. You can substitute the brandy with orange juice for a non-alcoholic version. If you don't have mace, nutmeg is a good alternative. Make sure to sift the flour and dry ingredients to avoid lumps in your batter.
Serving Suggestions
This Sour Cream Almond Fruit Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of tea or coffee for a cozy afternoon treat. It also pairs beautifully with Baked Apples With Currants for a festive dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Almond Fruit Cake contains roughly 350 calories, with 8g protein, 35g carbohydrates, and 21g fat. It is a good source of protein (16% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 464mg per serving (20% 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 cake ahead of time?
Yes, this cake can be made a day in advance. Just be sure to store it properly in an airtight container to maintain its moisture. The flavors often deepen overnight, making it even more delicious when served the next day.
What type of flour should I use?
All-purpose flour is recommended for this recipe, as it provides the right balance of structure and tenderness. If you want a gluten-free option, you can experiment with a gluten-free all-purpose flour blend, but the texture may vary slightly.
How can I prevent the cake from sticking to the pan?
To prevent sticking, ensure you line your cake pan with cheesecloth as specified and lightly grease it with butter or cooking spray. You can also dust the lined pan with a little flour, tapping out the excess, to create an additional non-stick barrier.
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).