This is a magical fruit cake, because at every stage when making it, you question whether it will really turn out, and lo and behold, it does and it’s really quite tasty. While this isn’t my favorite holiday treat, it’s a fun sentimental treat for my grandpa. I’ve made this a few years now for Grandpa, and keep forgetting to blog about it. This was the special fruit cake that was sent to my grandparents in Japan from the States during the holidays. Grandpa says it takes him all the way back to Nagano, Japan when they would get sent this fruit cake in coffee cans.
I always feel like I’m on the Great British Bake Off when trying to follow old recipes. The ingredients aren’t very precise and the instructions are vague and I never quite know what it’s supposed to look like. But happily this is a pretty forgiving recipe.
Have you ever tried fruit cake?
Magical Fruit Cake
Makes 2 loaves
- 1 1/4 cups Brazil nuts, coarsely chopped
- 2 1/4 cups walnuts, coarsely chopped
- 3 cups pitted dates, coarsely chopped
- 1 1/2 cups granulated sugar
- 1 (16oz) jar maraschino cherries + juice
- 4 oz container of green cherries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs, separated
Before you begin, wash your hands with soap and water. Preheat oven to 350°F.
In a large bowl, combine nuts, dates, sugar, and cherries, and let sit.
In a separate bowl, mix the flour, baking powder, salt and egg yolks together.
In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Stir the flour mixture into the fruit and nut mixture, then fold in the egg whites.
Grease two loaf pans with cooking spray and divide the batter between the two. Bake for 55-65 minutes, or until baked through.