Aunt Gertrude'S Nut Cake
A rich, nutty fruitcake featuring candied cherries, pineapple, pecans, and a moist buttery crumb, perfect for holiday celebrations or special occasions.
Ingredients
Instructions
- Cream butter and sugar together.
- Add beaten eggs and vanilla extract, mix well.
- Add 3 cups of flour, baking powder, and salt; mix until combined.
- Toss remaining flour with candied cherries, candied pineapple, and pecans.
- Stir the floured fruit and nut mixture into the batter.
- Pour batter into a well-greased tube pan lined with brown paper.
- Bake at 250°F (120°C) for 2 to 3 hours, until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan.
- Store in a covered container or wrap well.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you prefer a less sweet cake, reduce the sugar by half a cup. You can substitute half the butter with unsweetened applesauce for a lighter option. If pecans aren't available, try walnuts for a similar texture. The cake's long baking time helps develop a rich flavor, so don't rush it.
Serving Suggestions
This nut cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a more festive feel, consider serving it alongside slices of Old Fashioned Light Fruit Cake during holiday gatherings.
Storage & Reheating
Once the cake has cooled completely, store it in an airtight container at room temperature for up to a week. To keep it fresh longer, wrap it in plastic wrap and then in aluminum foil. If you want to enjoy it warm, simply slice a piece and microwave it for 10-15 seconds, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Gertrude'S Nut Cake contains roughly 1074 calories, with 14g protein, 96g carbohydrates, and 43g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 627mg per serving (27% 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 fruits instead of candied ones?
While fresh fruits can be used, they will add moisture to the batter and may require adjusting the flour amount. Candied fruits provide a concentrated sweetness and long shelf life, which is essential for this cake's texture and flavor.
Why does the cake need to bake for so long?
The long baking time at a low temperature allows the flavors to meld beautifully and ensures the center cooks through without burning the outside. This method creates a dense, moist cake that is characteristic of traditional nut cakes.
Can I freeze this cake?
Yes, this nut cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. To serve, thaw it in the refrigerator overnight and bring it to room temperature before enjoying.
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).