Sylvia'S Fruit Cake
Sylvia's Fruit Cake is a dense, flavorful treat packed with nuts, dried fruits, and coconut, perfect for festive occasions or as a rich dessert option.
Ingredients
Instructions
- Preheat oven to 300°F (150°C). Line a 13 x 9 x 2-inch pan with heavy-duty foil or a 13 x 13-inch Pyrex dish.
- Mix the flour with the chopped fruit, nuts, and coconut.
- Add the eggs and mix thoroughly.
- Incorporate the condensed milk and oil into the mixture.
- Pour the batter into the prepared pan.
- Bake at 300°F (150°C) for 45 minutes.
- Reduce the oven temperature to 200°F (93°C) and bake for an additional 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the nuts with walnuts or pecans. If you can't find frozen coconut, dried coconut will work, but ensure it’s unsweetened. To prevent the cake from sticking, grease the foil-lined pan with a little oil. Check the cake for doneness by inserting a toothpick; it should come out clean. This fruit cake is dense, so be patient while baking.
Serving Suggestions
Serve Sylvia's Fruit Cake as a festive dessert, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with a cup of tea or coffee. For a delightful platter, consider including slices of this cake alongside slices of Low Calorie Bread Pudding or other holiday treats for variety.
Storage & Reheating
Store leftover fruit cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to a week. For longer storage, freeze portions wrapped in foil and placed in a zip-top bag for up to three months. To reheat, simply place a slice in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sylvia'S Fruit Cake contains roughly 572 calories, with 10g protein, 114g carbohydrates, and 11g fat. It is an excellent source of calcium (26% of the Daily Value) and protein (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1048mg per serving (46% 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 fruit cake ahead of time?
Absolutely! This fruit cake actually improves in flavor after a day or two. You can bake it a week in advance and store it properly. Just keep it wrapped to maintain moisture, and consider freezing it if you need to store it longer.
What can I substitute for condensed milk?
If you're looking for a substitute for condensed milk, you can make your own by simmering milk with sugar until it thickens, or use a non-dairy alternative like coconut cream mixed with sugar. Just keep in mind that this may alter the flavor slightly.
Is it possible to add other fruits to this cake?
Yes, you can customize the fruit mix to your liking! Dried apricots, figs, or raisins can be great additions. Just be sure to keep the total fruit weight around 5 pounds to maintain the balance of ingredients for the perfect texture.
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).