5 Pound Fruit Cake
A rich, fruity cake packed with pineapple, cherries, and pecans, infused with lemon and vanilla flavors, perfect for special occasions and festive gatherings.
Ingredients
Instructions
- Cream the butter and sugar together.
- Add one egg at a time to the creamed mixture.
- Add 1 cup of flour to the mixture and blend well.
- Mix the remaining flour with the pineapple, cherries, and pecans.
- Combine the creamed mixture with the fruit and nut mixture.
- Add lemon and vanilla flavorings last.
- Pour the batter into a greased and floured Bundt or tube pan.
- Bake at 250°F (120°C) for 3 hours.
Tips & Substitutions
For a moist fruit cake, ensure the butter is softened adequately before creaming with sugar. You can substitute pecans with walnuts or almonds if desired. If you prefer a stronger flavor, consider adding a splash of rum or brandy to the batter. Keep an eye on the baking time, as oven temperatures may vary, and be sure to test for doneness with a toothpick.
Serving Suggestions
This 5-pound fruit cake is perfect for festive occasions and pairs beautifully with a cup of tea or coffee. For an extra touch, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream. Consider adding a side of Grandmother Hillhouse'S Funny Tasting Salad for a delightful contrast to the rich flavors.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and foil and keep it in the refrigerator for up to a month. When ready to enjoy, simply slice and serve at room temperature or warm it slightly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Pound Fruit Cake contains roughly 2738 calories, with 31g protein, 154g carbohydrates, and 237g fat. It is an excellent source of dietary fiber (86% of the Daily Value), protein (61% of the Daily Value), and calcium (54% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 797mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this fruit cake?
Yes, you can customize the fruit in this cake based on your preferences. Dried fruits like raisins, apricots, or cranberries can be great substitutes. Just ensure that the total weight of fruit remains the same for the best texture.
Why is my fruit cake too dry?
If your fruit cake turns out dry, it may be due to overbaking or not enough moisture in the ingredients. To prevent this, make sure to monitor the baking time closely and consider adding a bit more butter or fruit juice to the batter.
Can I freeze the fruit cake?
Absolutely! You can freeze the fruit cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to three months. To thaw, leave it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).