Handwritten recipe for Fruit Cake Farsey
by: salvagedrecipes

Fruit & Nut Farsey Cake

Fruit Cake Farsey
Fruit Cake Farsey is a dense, flavorful cake that brings together mixed fruits and assorted nuts with hints of vanilla and almond extract. This recipe is characteristic of holiday bakes and special occasions, where rich, buttery batters are paired with dried fruits and toasted nuts. Unlike traditional fruitcake soaked in spirits, this version is lighter and cake-like, appealing to a wider audience. It’s a nostalgic favorite that combines the comforting sweetness of a classic butter cake with festive textures and aromas.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 405 kcal

Ingredients
  

  • 1 cup butter
  • 2 cups sugar
  • ¾ cup milk
  • ½ tsp salt
  • 2 tsp baking powder
  • 4 cups flour
  • 2 lbs mixed fruit
  • ½ lb pecans
  • 1 cup walnuts
  • 8 egg whites (beaten)
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Instructions
 

Step 1: Prepare Batter

  • Cream butter and sugar together until light and fluffy.
  • Sift together flour, salt, and baking powder.

Step 2: Combine Ingredients

  • Add dry ingredients to creamed mixture alternately with milk.
  • Fold in 1 cup of flour mixed with the fruits and nuts.
  • Stir in vanilla and almond extracts.
  • Gently fold in beaten egg whites last.

Step 3: Bake

  • Pour into greased and floured pan or pans.
  • Bake at 300°F for 1½ hours.
  • Check with a toothpick for doneness. Bake longer if needed.
  • Cool in pan before removing.

Tips

  • Chop mixed fruit finely for more even distribution throughout the cake
  • Toast pecans and walnuts lightly to enhance flavor
  • Substitute part of the milk with orange juice for a citrus note
  • Use a tube pan or deep loaf pans if preferred
  • Wrap cooled cake tightly and let rest overnight for improved texture
  • Dust with powdered sugar before serving for a classic finish
  • Serve with whipped cream or vanilla ice cream
  • Cake freezes well for up to 2 months
  • Add a pinch of cinnamon or nutmeg for warmth

Nutrition

Calories: 405kcalCarbohydrates: 47gProtein: 6gFat: 23gSaturated Fat: 9gTrans Fat: 0.5gCholesterol: 45mgSodium: 160mgPotassium: 180mgFiber: 2gSugar: 26gVitamin A: 390IUVitamin C: 0.5mgCalcium: 50mgIron: 1.8mg
Keyword fruit cake, heirloom recipe, holiday dessert, nut cake, retro baking, scratch cake, vintage baking
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