Special Fruit Cake(Makes One Large Or Three Small Loaves)
A hearty fruitcake loaded with nuts, dried fruits, and cherries, offering rich flavors and moist texture, perfect for festive occasions or as a flavorful gift.
Ingredients
Instructions
- Grease and flour a loaf pan.
- Place walnuts, pitted dates, diced red cherries, dried green cherries, and dark raisins in a large bowl.
- Mix sifted flour, sugar, baking powder, and salt well and sift over the fruit mixture.
- Ensure all fruit is coated with the flour mixture.
- Beat eggs until fluffy; add vanilla extract.
- Blend the eggs into the fruit mixture.
- Spoon the mixture into the prepared loaf pan.
- Bake at 300°F (150°C) for 1 1/2 hours.
- Cool in the pan for 15 minutes.
- Remove from the pan and transfer to a cake rack to cool completely.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the flour mixture. If you want to substitute nuts, try pecans or almonds. Dried fruits can also vary; apricots or figs work well. Make sure to chop larger fruits into smaller pieces for even distribution. Sifting the flour mixture helps to prevent clumping with the fruits.
Serving Suggestions
This special fruit cake is perfect on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Persimmon Pudding(Heritage) for a festive spread. Enjoy with a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store 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 refrigerate for up to a month. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Special Fruit Cake(Makes One Large Or Three Small Loaves) contains roughly 332 calories, with 5g protein, 57g carbohydrates, and 9g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 fruits instead of dried for this cake?
Using fresh fruits may alter the texture and moisture content of the cake. Dried fruits provide a concentrated flavor and help maintain the cake's structure. If you want to experiment with fresh fruits, consider reducing other liquids in the recipe to balance the moisture.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. You may need to adjust baking time slightly, so keep an eye on the cake as it bakes.
Can I add more nuts or fruits to the recipe?
Absolutely! Feel free to increase the quantity of nuts or fruits to suit your taste. Just make sure not to exceed the overall volume significantly, as it may affect the baking time and texture of the cake.
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).