Best 3 Old Fashioned Fresh Fruit Cake Swedish Recipes

Indulge in the timeless classic of Old Fashioned Fresh Fruit Cake, a Swedish culinary treasure that has been passed down through generations. This traditional cake captivates with its moist and flavorful crumb, studded with an array of vibrant fruits and nuts. The recipe encompasses two variations: one featuring a simple syrup glaze, and the other boasting a decadent cream cheese frosting. Both options promise an explosion of flavors and textures that will tantalize your taste buds.

Let your taste buds travel back in time as you embark on a journey of flavors with this remarkable cake. The first recipe guides you through the process of crafting the classic fruit cake, complete with a luscious simple syrup glaze that adds a touch of sweetness and shine. Dried fruits, nuts, and spices dance harmoniously within the moist cake, creating a symphony of textures and flavors.

For those seeking an extra layer of indulgence, the second recipe unveils a heavenly cream cheese frosting that takes the cake to new heights. This velvety frosting, made with cream cheese, butter, confectioners' sugar, and a hint of vanilla, complements the cake perfectly, adding a rich and creamy dimension to each bite.

Whether you prefer the simplicity of the glazed version or the lavishness of the frosted one, the Old Fashioned Fresh Fruit Cake promises an unforgettable taste experience. Embrace the nostalgia of this Swedish tradition and create a culinary masterpiece that will leave your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA LEONE'S FRUIT CAKE

Grandma Leone's Fruit Cake image

Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.

Provided by Debbie Ries

Categories Desserts Cakes Holiday Cake Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

Ingredients

3 cups water
1 ½ cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour
2 cups white sugar
1 ½ cups canola oil
4 eggs, beaten
3 cups candied fruit

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g

FRESH FRUIT CAKE

Fresh Fruit Cake image

Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.

Provided by Tisme

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

125 g butter
125 g sugar
3 eggs
200 g self-raising flour
2 teaspoons baking powder
2 tablespoons milk
2 cups fresh fruit, chopped & peeled, if necessary, such as peaches, plums, apples, pears and drain excess juice from fr
1 teaspoon vanilla bean paste
1 teaspoon almond extract (especially if using peaches)
butter, and breadcrumbs for preparing the tin

Steps:

PREHEAT the oven to 180°C.
Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
Dust off excess crumbs and set tin aside.
Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
Serve warm or at room temperature, dusted with icing sugar.

Nutrition Facts : Calories 388.9, Fat 19.7, SaturatedFat 11.6, Cholesterol 138.2, Sodium 730.5, Carbohydrate 46.5, Fiber 0.9, Sugar 21.1, Protein 6.8

SWEDISH NUT CAKE

Swedish Nut Cake image

This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.

Provided by LMFARM

Categories World Cuisine Recipes European Scandinavian

Yield 24

Number Of Ingredients 12

Ingredients

2 cups white sugar
2 cups all-purpose flour
2 eggs
½ cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 ¾ cups confectioners' sugar
½ cup chopped walnuts
½ cup butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g

Tips:

Use fresh, ripe fruit. This will ensure that your fruitcake is moist and flavorful.
Chop the fruit into small pieces. This will help them distribute evenly throughout the cake.
Soak the fruit in alcohol. This will help to plump them up and add flavor to the cake.
Use a variety of spices. This will give your fruitcake a complex and interesting flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at a low temperature. This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Old-fashioned fresh fruitcake is a delicious and festive holiday treat. With its moist texture, flavorful fruit, and rich spices, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!