Apple Fruit Cake
A rich, fruity cake featuring apple pie filling, raisins, currants, and candied fruits, perfect for festive occasions or teatime indulgence with warm spices and nuts.
Ingredients
- 1/2 cup butter
- 1 (No. 2) can (2 cups) apple pie filling ⓘ
- 1 cup sugar ⓘ
- 2 cups all-purpose flour ⓘ
- 2 teaspoons soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 1/2 cups raisins ⓘ
- 1 1/2 cups currants ⓘ
- 1 cup pecans
- 1 cup mixed candied fruit ⓘ
- 1 cup candied cherries ⓘ
Instructions
- Melt butter in a saucepan; add apple pie filling and sugar. Continue heating, stirring occasionally, until sugar melts. Cool.
- Sift together all-purpose flour, soda, cinnamon, salt, nutmeg, and ground cloves.
- Mix raisins, currants, pecans, candied fruits, and candied cherries with the dry ingredients.
- Combine the cooled apple mixture with the dry ingredients and fruit mixture.
- Pour the batter into a foil-lined 9-inch tube pan.
- Bake at 300°F (150°C) for 90 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the raisins and currants with other dried fruits like cranberries or apricots. If you want a nuttier taste, toast the pecans before adding them to the batter. Make sure to sift the dry ingredients well to ensure a light and fluffy cake.
Serving Suggestions
This Apple Fruit Cake is delightful served warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat. It also goes well with a cup of tea or coffee. For an added touch, drizzle with a simple glaze made from powdered sugar and milk. It pairs beautifully with Muriel'S Pecan Pie for a festive dessert spread.
Storage & Reheating
Store any leftover Apple Fruit Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds, or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Fruit Cake contains roughly 2383 calories, with 27g protein, 178g carbohydrates, and 180g fat. It is an excellent source of dietary fiber (95% of the Daily Value), iron (57% of the Daily Value), and protein (54% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2138mg per serving (93% 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 fresh apples instead of apple pie filling?
Yes, you can use fresh apples! Peel and chop about 2 cups of apples, then cook them down with some sugar and spices to mimic the flavor of apple pie filling. This will add a fresh taste to your cake, but remember to adjust the sugar based on the sweetness of your apples.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the texture. Additionally, check that all other ingredients, such as baking soda and spices, are gluten-free.
Can I make this cake in advance for a party?
Yes, this cake is perfect for making ahead of time! You can bake it up to a week in advance. Just make sure to cool it completely before wrapping it tightly in plastic wrap and storing it. It can also be frozen for up to three months. Thaw it overnight in the refrigerator 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).