Yule Cake(Fruit Cake)
A rich, fruity cake packed with nuts, cherries, and dates, perfect for festive occasions or as a sweet treat for nut lovers and fruit cake enthusiasts.
Ingredients
- 1 1/2 cups English walnuts, halves ⓘ
- 1 1/2 cups pecans, halves ⓘ
- 1 package (8 oz.) dates, chopped ⓘ
- 1 small jar red cherries, with juice
- 1 small jar green cherries, with juice ⓘ
- 1/2 cup seedless raisins ⓘ
- 3/4 cup all-purpose flour ⓘ
- 3/4 cup sugar ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Grease the bottom and sides of a loaf pan.
- Put nuts, chopped dates, red cherries with juice, green cherries with juice, and raisins in a bowl.
- Stir in sugar.
- Combine all dry ingredients: flour, baking powder, and salt.
- Set dry ingredients aside.
- Beat eggs and add vanilla.
- Combine the egg mixture with the nut and fruit mixture and add the dry ingredients.
- Mix until the mixture is thick and well combined.
- Spoon the batter into the prepared loaf pan.
- Bake in a slow oven at 300°F (150°C) for 1 hour and 15 minutes.
- Cool the cake for 10 minutes, then remove from the pan.
- Store in the refrigerator for best freshness.
Tips & Substitutions
For a moister cake, consider soaking the dried fruits in warm water or juice for about 30 minutes before mixing. If you prefer a different nut flavor, almonds or hazelnuts can be used instead of walnuts and pecans. Additionally, adding a teaspoon of cinnamon or nutmeg can enhance the spices in the cake, making it reminiscent of traditional holiday treats like Hungarian Coffeecake.
Serving Suggestions
This Yule Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can be served as a festive dessert alongside a cup of hot tea or coffee. For a delightful breakfast treat, consider serving it with a Low Carb Breakfast Smoothie to balance the sweetness of the cake.
Storage & Reheating
To keep the Yule Cake fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It can last for up to two weeks. If you want to enjoy it warm, slice a piece and microwave it for about 10-15 seconds. This will soften the cake while maintaining its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Yule Cake(Fruit Cake) contains roughly 543 calories, with 9g protein, 65g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 529mg per serving (23% 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 fruits in this Yule Cake?
Absolutely! You can substitute or add other dried fruits like apricots or cranberries. Just be mindful of the moisture content, as some fruits may require adjustments to the baking time.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If the edges are browning too quickly, you can cover them with foil to prevent burning while the inside continues to bake.
Can I freeze the Yule Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator before serving for the best 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).