Champ's Gourmet Fruit Cake Cajun Style

1 8-inch cake servings Prep: 30 m Cook: 1 h 30 m Total: 2 h Intermediate
Champ's Gourmet Fruit Cake Cajun Style
Rich Louisiana fruitcake loaded with figs, pecans, dates, raisins, and mixed fruits, sweetened with Steen’s cane syrup and spiced with ginger, cinnamon, allspice, and nutmeg. This Cajun-style fruitcake bakes low and slow with a water bath for incredible moistness.

Ingredients

  • 2 cups flour
  • 1 1/2 tsp each of ginger, allspice, cinnamon, and nutmeg
  • 1 tsp soda
  • 1/2 cup sugar
  • 1/2 lb each of butter (melted), brown sugar, dates and raisins
  • 1/2 cup Steen's syrup
  • 6 eggs
  • 1 pint figs
  • 1 lb mixed fruits
  • 1 lb chopped pecans

Step-by-Step Instructions

  1. Preheat oven to 250°F. Place a pan of water on the bottom rack of the oven (this creates steam to keep the fruitcake moist while baking).
  2. In a large glass bowl, mix flour, spices (ginger, allspice, cinnamon, nutmeg), soda, and sugars together until well blended.
  3. Add the melted butter, eggs and Steen’s syrup to the flour mixture; blending well.
  4. Add the figs, dates and raisins; mix well. Add the mixed fruits; mix well. Add pecans as the last item, mixing well.
  5. Spray and coat an 8-inch pan with Baker’s Joy cooking spray or grease and flour the pan well.
  6. Pour batter into prepared pan. Bake at 250°F for 1 1/2 to 2 hours or until a toothpick inserted in the center comes out clean.
  7. Cool completely in pan before removing and slicing.

Common Problems and Solutions

Q: Why is my fruitcake dry?

A: Make sure you keep the pan of water on the bottom rack throughout baking—this creates steam that keeps the cake moist. Also, don't overbake; check with a toothpick at 1 1/2 hours.

Q: Can I make this ahead of time?

A: Absolutely! Fruitcake actually improves with age. Wrap tightly in plastic wrap and store in an airtight container. You can brush with rum or brandy every week or two for extra moisture and flavor.

Q: My batter seems very thick with all the fruit and nuts. Is that normal?

A: Yes, fruitcake batter is very dense and thick—it's more like a thick dough than a typical cake batter. This is exactly what you want. Just make sure everything is well mixed.

Tips and Techniques

Don’t skip the water bath in the oven—it’s the secret to a moist fruitcake that doesn’t dry out during the long baking time. The low temperature (250°F) also prevents the sugars from burning while allowing the cake to bake through completely.

Ingredient Substitutions

  • Steen's syrup: dark corn syrup or molasses
  • fresh figs: dried figs, chopped
  • mixed fruits: candied fruit mix or chopped dried fruits (apricots, cranberries, cherries)

Equipment Needed

  • large glass mixing bowl
  • 8-inch cake pan
  • separate pan for water bath
  • toothpick for testing doneness

Historical Context

Fruitcakes have been a Louisiana holiday tradition since colonial times, but Cajun versions distinguish themselves with local ingredients like Steen’s cane syrup and fresh figs rather than just candied fruits. Many Louisiana families make these weeks ahead of Christmas, wrapping them and “feeding” them with spirits to develop flavor.