Thanksgiving Fruitcake
A rich and flavorful fruitcake packed with candied cherries, figs, pineapple, nuts, and aromatic spices. Its dense texture and festive flavors make it perfect for holiday celebrations and special occasions, appealing to those who enjoy traditional, moist, and spiced baked goods.
Ingredients
- 1 cup oil ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 4 eggs, separated ⓘ
- 2 teaspoons allspice ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon baking powder ⓘ
- 3 cups flour ⓘ
- 1 cup fruit juice ⓘ
- 1 1/2 cups chopped candied cherries ⓘ
- 1 cup shaved lemon and orange rind
- 1 cup chopped figs ⓘ
- 1 cup chopped candied pineapple ⓘ
- 1 cup raisins
- 3 cups chopped nuts ⓘ
Instructions
- Mix oil, brown sugar, and egg yolks in a large mixing bowl.
- Beat well for approximately 2 minutes.
- Sift allspice, cinnamon, and cloves together.
- Add salt, baking powder, and 2 cups of flour to the sifted spices.
- Alternately add the flour mixture and fruit juice to the first mixture, mixing well after each addition.
- Mix 1 cup of flour with the chopped candied cherries, candied pineapple, figs, raisins, and chopped nuts.
- Add the floured fruits and nuts to the batter and mix thoroughly.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until combined.
- Pour the batter into a 10-inch tube pan.
- Bake at 275°F (135°C) for 4 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. If you can’t find candied fruits, dried fruits soaked in fruit juice overnight work well. To enhance the spices, try adding a pinch of nutmeg. Make sure to sift the flour and spices to ensure a light texture, similar to what you would expect in a great Zucchini Honey Bread.
Serving Suggestions
This Thanksgiving Fruitcake is delightful on its own, but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside spiced tea or coffee for a comforting treat. It also complements savory dishes like a Cheese Platter or Macaroni Pea Salad, enhancing the meal’s variety.
Storage & Reheating
Store the fruitcake 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. To reheat, slice and warm individual pieces in the microwave for about 15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Thanksgiving Fruitcake contains roughly 1638 calories, with 15g protein, 219g carbohydrates, and 94g fat. It is an excellent source of iron (120% of the Daily Value), vitamin C (104% of the Daily Value), and calcium (69% of the Daily Value). Note that it is relatively high in sodium, at 2314mg per serving (101% 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 fresh fruits instead of candied ones?
Using fresh fruits can alter the texture and moisture of the cake. If you prefer fresh, reduce the liquid slightly to compensate. Dried fruits soaked in juice overnight can also be a great alternative for a similar sweetness without the added sugar.
How can I ensure my fruitcake is moist?
To keep the fruitcake moist, make sure not to overbake it. Test with a toothpick; it should come out clean but not dry. Additionally, allowing the cake to cool completely and then wrapping it helps retain moisture. You can also brush the cake with a little fruit juice or rum for added moisture before storing.
How do I know when my fruitcake is done baking?
The fruitcake is done when a toothpick inserted in the center comes out clean. Given the low baking temperature, it may take some time, so be patient. If the top starts to brown too quickly, cover it loosely with foil to prevent burning while the inside bakes thoroughly.
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).