Ted'S Fruit Cake
A rich, fruity fruit cake packed with Brazil nuts, dates, and cherries, perfect for festive occasions or as a sweet gift for loved ones.
Ingredients
Instructions
- Put Brazil nuts, dates, and cherries into a large bowl.
- Sift flour, sugar, baking powder, and salt over the nuts and fruit.
- Mix until the nuts and fruit are coated with the dry ingredients.
- Beat eggs until foamy.
- Add vanilla to the eggs and mix well.
- Stir the egg mixture into the nut-fruit mixture until well combined.
- Pour the batter into a greased and wax paper-lined 9 1/4 x 5 1/2 x 2 1/2-inch pan.
- Spread the batter evenly in the pan.
- Bake in a slow oven at 300°F for 1 hour and 45 minutes.
- Allow the cake to cool before slicing.
- Optional: cut in half and wrap as two separate gift cakes.
Tips & Substitutions
For an even richer flavor, consider substituting some of the Brazil nuts with pecans or walnuts if you prefer. Ensure that the dates are fresh and moist, as this will keep the cake from becoming too dry. If you're looking for a touch of spice, a pinch of cinnamon or nutmeg can enhance the flavor profile beautifully. For a nut-free version, experiment with dried fruits like apricots or raisins.
Serving Suggestions
This fruit cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it with a cup of spiced tea or coffee. It also makes a charming gift when cut in half and wrapped as two separate cakes, perfect for sharing during the holidays.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and then in foil before placing it in the refrigerator, where it can last up to a month. To enjoy it warm, slice and heat individual pieces in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ted'S Fruit Cake contains roughly 368 calories, with 5g protein, 68g carbohydrates, and 2g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 556mg per serving (24% 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 nuts in this recipe?
Absolutely! While Brazil nuts offer a unique flavor, you can substitute with walnuts, pecans, or even almonds if you prefer. Just ensure to chop them roughly to maintain a good texture throughout the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Remember that baking times may vary slightly depending on your oven, so keep an eye on it as it approaches the end of the baking time.
Can I make this cake ahead of time?
Yes! This fruit cake actually improves in flavor after a day or two. You can make it ahead of time and store it properly. Just make sure to wrap it well to keep it moist, and let it sit at room temperature before serving.
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).