Fruitcake – Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Fruitcake
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 43g, 1 piece

Intro: I have to admit… I hate fruitcake! I think it tastes horrible, and it is always dry, tough to chew on and a bit sticky, give me a nice spongecake any day of the week! However no matter I think, fruitcake is still very popular, and especially for wedding cakes too (which really ruins it for me when I go to a wedding!).

Fruit cake is usually made with candied or dried fruit and nuts etc, and that turns it into a dense dark cake, that is the one I am referring to when I say I hate it, and that is the one that most people think of when they hear that name. But apparently there are other versions which look more like a medium density spongecake with just a few pieces of fruit in, I would probably like that if I had some.

In terms of nutrition then I was disappointed to see the values are pretty much the same as the chocolate cake we profiled yesterday, except with a lot less fat, but then also less protein too.

Footnotes:

None

Source:

These nutrition facts for fruitcake were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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