Jane Parker Fruit Cake Recipe A Classic Christmas Treat

Are you looking for a traditional fruitcake recipe that has been loved by generations? Look no further than the Jane Parker Fruit Cake! This cake has been a staple on American tables during the holiday season for over 100 years. In this article, we will take a deep dive into the history of the Jane Parker Fruit Cake, provide step-by-step instructions on how to make it, and give some tips on how to serve it. 

History and Background

The Jane Parker Fruit Cake is named after the company that originally produced it, which was founded in 1913 by the Great Atlantic Pacific Tea Company (AP). The cake quickly became popular due to its rich flavor and dense texture. It was also affordable, making it accessible to many families during the holiday season.

In the 1950s, Jane Parker became a household name due to their famous fruitcakes. They were sold in AP grocery stores across the United States and became a symbol of Christmas tradition. Unfortunately, the company went out of business in the 1980s, but the recipe for the Jane Parker Fruit Cake lives on and has been passed down through generations.

Ingredients

Here are the ingredients needed to make a Jane Parker Fruit Cake:

• 1 pound candied cherries
• 1 pound candied pineapple
• 1 pound raisins
• 1 pound currants
• 1/2 pound citron
• 1/4 pound candied orange peel
• 1/4 pound candied lemon peel
• 1 cup brandy
• 1 cup unsalted butter
• 2 cups brown sugar
• 6 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup orange juice

Instructions

Step 1: Preparing the Fruit Mixture

1. In a large bowl, mix the candied cherries, candied pineapple, raisins, currants, citron, candied orange peel, and candied lemon peel.

2. Pour one cup of brandy over the fruit mixture and stir until well combined.

3. Cover the bowl with plastic wrap and let it sit overnight at room temperature.

Step 2: Baking the Cake

1. Preheat your oven to 275°F.

2. In a separate large bowl, cream together the unsalted butter and brown sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition.

4. In another bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and allspice.

5. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, until everything is well combined.

6. Fold in the fruit mixture until evenly distributed.

7. Grease two 9-inch loaf pans with butter or cooking spray.

8. Divide the cake batter evenly between the two pans.

9. Bake the cakes for 3 to 3 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cakes cool completely in the pans before removing and slicing.

Step 3: Serving

The Jane Parker Fruit Cake can be served as-is or dressed up with a few simple toppings. Here are some ideas:

• Dust the top of the cake with powdered sugar.
• Top the cake with whipped cream or whipped topping.
• Serve the cake warm with vanilla ice cream.

Nutritional Information

Here is the nutritional information for one serving of Jane Parker Fruit Cake (based on a 1″ slice):

Nutrient	Amount
Calories	300
Total Fat	9g
Saturated Fat	5g
Cholesterol	70mg
Sodium	90mg
Total Carbohydrates	54g
Dietary Fiber	2g
Sugars	39g
Protein	3g

Menus

Menu 1: Classic Jane Parker Fruit Cake

• Jane Parker Fruit Cake, sliced
• Hot cocoa

Menu 2: Jane Parker Fruit Cake French Toast

• 1/2″ slice of Jane Parker Fruit Cake
• 1 egg
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• Butter, for frying
• Powdered sugar, for garnish

1. In a shallow bowl, whisk together the egg, milk, vanilla extract, and ground cinnamon.

2. Heat a large skillet over medium heat and melt a tablespoon of butter.

3. Dip the Jane Parker Fruit Cake slice into the egg mixture, making sure both sides are coated.

4. Place the cake slice in the skillet and cook until golden brown on both sides.

5. Dust with powdered sugar before serving.

Menu 3: Jane Parker Fruit Cake Trifle

• 1 Jane Parker Fruit Cake, cut into small pieces
• 1 box instant vanilla pudding mix
• 2 cups cold milk
• 1 cup whipped cream
• 1/4 cup toasted almonds

1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.

2. Fold in the whipped cream until well combined.

3. In a trifle dish or large glass bowl, layer the fruit cake pieces and pudding mixture.

4. Top with toasted almonds before serving.

Menu 4: Jane Parker Fruit Cake Bread Pudding

• 1 Jane Parker Fruit Cake, cut into small pieces
• 4 eggs
• 2 cups milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Whipped cream, for serving

1. Preheat your oven to 350°F.

2. Grease a 9×13-inch baking dish with butter or cooking spray.

3. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

4. Fold in the Jane Parker Fruit Cake pieces until evenly distributed.

5. Pour the mixture into the prepared baking dish.

6. Bake for 35-40 minutes, or until the top is golden brown and the center is set.

7. Let cool for 10 minutes before serving with whipped cream.

Menu 5: Jane Parker Fruit Cake Ice Cream Sundae

• 1/2 cup vanilla ice cream
• 1/2″ slice of Jane Parker Fruit Cake
• Caramel sauce
• Whipped cream
• Cherries, for garnish

1. Scoop the vanilla ice cream into a bowl or sundae glass.

2. Top with a slice of Jane Parker Fruit Cake.

3. Drizzle caramel sauce over the top.

4. Add a dollop of whipped cream and a cherry on top before serving.

Conclusion

The Jane Parker Fruit Cake is a timeless holiday tradition that has been enjoyed by families for generations. The recipe’s combination of candied fruits, brandy, and spices creates a unique flavor profile that is perfect for the season. Whether you choose to serve it as-is or incorporate it into one of our menu ideas, we hope this article has inspired you to try making your own Jane Parker Fruit Cake this Christmas.

FAQs

1. Can I substitute any of the fruit in the recipe? A: Yes, you can substitute any of the candied fruits in the recipe with your favorites. Just make sure to keep the total amount of fruit the same.

2. How long will the Jane Parker Fruit Cake last? A: The cake will last up to two weeks if stored in an airtight container at room temperature.

3. Can I freeze the Jane Parker Fruit Cake? A: Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and store it in an airtight container.

4. What can I do with leftover Jane Parker Fruit Cake? A: You can use the leftover cake in many different ways, such as in bread pudding, trifle, or even French toast.

5. Can I make a gluten-free version of the Jane Parker Fruit Cake? A: Yes, simply substitute gluten-free flour for the all-purpose flour in the recipe.