Transfer Restaurant'S Holiday Fruit Cake
A rich, nut-filled holiday fruit cake featuring a medley of nuts, dried fruits, and candied peel, perfect for festive celebrations and gift-giving occasions.
Ingredients
- 1 1/2 c. shelled walnuts ⓘ
- 1 1/2 c. shelled pecans ⓘ
- 1 1/2 c. shelled Brazil nuts ⓘ
- 1 pkg. (7 1/4 oz.) pitted dates ⓘ
- 2/3 c. chopped candied orange peel ⓘ
- 1/2 c. drained red maraschino cherries ⓘ
- 1/2 c. drained green maraschino cherries ⓘ
- 1/2 c. seedless raisins or currants ⓘ
- 3/4 c. sifted flour ⓘ
- 3/4 c. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. baking powder
- 3 eggs ⓘ
Instructions
- In a large bowl, mix the nuts and fruits together.
- Mix flour, baking powder, salt, and sugar together and add to the nut mixture. Mix well to coat.
- Beat the eggs well and add rum.
- Add this to the coated nut mixture and thoroughly blend everything together.
- Pour the batter into 2 greased and floured bread pans.
- Bake in a 300°F (150°C) oven for 1 1/2 hours.
- Allow to cool, then wrap tightly and store in a cool place.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a touch of cinnamon to the batter. If you don't have Brazil nuts, you can substitute them with more walnuts or pecans. To enhance the texture, try lightly toasting the nuts before mixing them in. Ensure all fruits are well-coated to prevent sinking during baking.
Serving Suggestions
Serve slices of the holiday fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving alongside a slice of Creole Coconut Pie or Saul'S Spice Cake to create a dessert platter that celebrates the season.
Storage & Reheating
Once cooled, wrap the fruit cakes tightly in plastic wrap and store them in an airtight container in a cool, dark place. They can also be refrigerated for extended freshness. If you want to enjoy them warm later, slice and gently reheat in a toaster oven or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Transfer Restaurant'S Holiday Fruit Cake contains roughly 495 calories, with 7g protein, 74g carbohydrates, and 17g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (15% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 832mg per serving (36% 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! Feel free to mix and match your favorite nuts. Almonds, hazelnuts, or cashews can be great substitutes for the walnuts, pecans, or Brazil nuts. Just ensure that the total amount remains the same to maintain the texture and flavor balance.
How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, check that all other ingredients, such as baking powder, are gluten-free to ensure the entire cake meets gluten-free standards.
Can I add more fruits to the cake?
Yes, you can definitely add more dried fruits like apricots or cranberries for added flavor and texture. Just be mindful to keep the overall volume of the mixture balanced, as too much moisture can affect the baking process.
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).