Stir Fruit Cake
A rich, fruity fruitcake packed with cherries, raisins, pineapple, figs, and nuts, perfect for celebrations or festive gatherings, offering warm spices and sweet flavors.
Ingredients
Instructions
- Mix butter, sugar, eggs, and vanilla together.
- Mix dry ingredients, including flour, nutmeg, cinnamon, salt, and baking powder.
- Roll the prepared fruits in the flour mixture.
- Combine the wet and dry ingredients to form a stiff batter.
- Use the same pan you mixed it in for baking.
- Bake the batter for 1.5 hours at 350°F, stirring every 15 minutes.
- Pack the fruitcake into a pan while still hot.
- Optionally, pour a small amount of sherry over the top before serving.
Tips & Substitutions
For added moisture, consider soaking the dried fruits in warm water or sherry prior to mixing. If you want a lighter cake, substitute half of the butter with unsweetened applesauce. This cake can be dense, so ensure all ingredients are at room temperature for better blending. Using fresh coconut instead of dried can enhance the texture and flavor. You can also experiment with spices like allspice or ginger for a unique twist.
Serving Suggestions
This fruit cake pairs beautifully with a drizzle of sherry for added flavor. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a festive touch, consider serving with a dollop of whipped cream or vanilla ice cream. It’s also delicious when enjoyed with a slice of Yummy Stewed Potatoes for a hearty meal or as a dessert after a savory dish.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to a week or refrigerate for longer freshness. To reheat, slice the cake and place in a preheated oven at 300°F for about 10-15 minutes, or microwave individual slices for 20-30 seconds until warm. Be sure to cover with foil if using the oven to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Stir Fruit Cake contains roughly 2502 calories, with 9g protein, 107g carbohydrates, and 211g fat. It is an excellent source of dietary fiber (38% of the Daily Value), vitamin C (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 792mg per serving (34% 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 recipe?
Absolutely! Feel free to substitute pecans with walnuts or almonds based on your preference. Just ensure the nuts are chopped evenly for consistent texture throughout the cake.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum to help mimic the texture of traditional flour. Make sure to check all other ingredients for gluten content.
What is the best way to serve this fruit cake?
Serve the fruit cake at room temperature, optionally warmed, and consider pairing it with a light dusting of powdered sugar or a simple glaze. It also complements well with a scoop of vanilla ice cream or a slice of Chocolate Classic Brownies for a sweet treat.
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).