Special Fruitcake
A rich, nut-filled fruitcake featuring dates, cherries, and mixed nuts, perfect for festive occasions or as a hearty, sweet treat for nut lovers.
Ingredients
Instructions
- In a mixing bowl, combine chopped nuts, coarsely chopped dates, and halved maraschino cherries.
- In another bowl, stir together all-purpose flour, sugar, baking powder, and salt.
- Add the dry mixture to the nut and fruit mixture, stirring until well coated.
- Beat eggs until foamy, then stir in vanilla extract.
- Fold the beaten eggs into the nut and fruit mixture until well combined.
- Pour the batter into a greased and waxed paper-lined 9 x 5-inch loaf pan.
- Bake at 300°F (150°C) for 1 hour and 45 minutes.
Tips & Substitutions
For a richer flavor, consider toasting the chopped nuts before mixing them in. If you want a lighter fruitcake, substitute half of the nuts with dried fruits like cranberries or apricots. For an enhanced sweetness, you can add a tablespoon of honey or maple syrup. This fruitcake can also be made with gluten-free flour to accommodate gluten-free diets.
Serving Suggestions
Serve slices of the fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. For a festive touch, consider drizzling it with a simple icing or serving alongside a slice of Hearts And Flowers Cake for a charming dessert spread.
Storage & Reheating
Store the fruitcake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to a week. For longer storage, refrigerate it where it can last for up to a month. To reheat, slice and warm in a toaster oven for a few minutes until just heated through, which brings out the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Special Fruitcake contains roughly 883 calories, with 14g protein, 144g carbohydrates, and 15g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (34% of the Daily Value), and dietary fiber (33% of the Daily Value). Note that it is relatively high in sodium, at 1110mg per serving (48% 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 fruitcake?
Absolutely! You can use a variety of nuts such as almonds, cashews, or hazelnuts. Just ensure they are chopped to similar sizes for even distribution in the cake. Feel free to mix and match according to your preference or what you have on hand.
Is there a way to make this recipe vegan?
Yes, you can substitute the eggs with flaxseed meal or applesauce. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it thickens. This substitution will help bind the ingredients while keeping the cake moist.
How can I enhance the flavors of the fruitcake?
Consider adding spices like cinnamon or nutmeg to the dry ingredients for a warm flavor profile. You can also soak the dried fruits in rum or orange juice overnight before adding them to the batter, which will infuse the cake with extra depth and richness.
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).