Two Layer Fruit Cake
Two Layer Fruit Cake is a rich, moist dessert bursting with flavors of raisins, coconut, candied fruit, and warm spices. Its layered design and fruity sweetness make it perfect for celebrations or special occasions, appealing to those who enjoy decadent, fruit-laden baked goods with a spicy kick.
Ingredients
Instructions
- Boil sweet milk, sugar, flour, and eggs until thickened.
- Add chopped nuts, raisins, coconut, and vanilla to the thickened mixture.
- Stir in candied fruit after the mixture has cooled slightly.
Tips & Substitutions
For a richer flavor, try substituting the butter with cream cheese or using a mix of different dried fruits instead of just raisins. You can also replace buttermilk with plain yogurt or sour cream for a similar tang. Make sure to sift the flour with the spices to ensure even distribution throughout the cake.
Serving Suggestions
This Two Layer Fruit Cake can be served as a delightful dessert on its own or paired with whipped cream for added richness. It also complements a cup of tea or coffee beautifully. For a festive touch, serve alongside a slice of Southern Angel Biscuits(Regular Recipe) for a delightful brunch spread.
Storage & Reheating
Store any leftover fruit cake 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 three weeks. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Two Layer Fruit Cake contains roughly 937 calories, with 9g protein, 79g carbohydrates, and 60g fat. It is a good source of protein (19% of the Daily Value), potassium (18% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 a different type of jam in this recipe?
Absolutely! While blackberry jam adds a unique flavor, feel free to experiment with raspberry, apricot, or even strawberry jam. Each will impart a different twist to the cake, so choose your favorite or whatever you have on hand.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will provide the necessary acidity for the recipe.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. The cake should also spring back when gently pressed. Keep an eye on it in the last few minutes of baking to avoid overcooking.
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).