Aunt Lora'S Fruit Cake
A rich, fruit-laden cake with crystallized pineapple, cherries, citron, and nuts, perfect for celebrations or special occasions, blending sweet, tangy, and nutty flavors.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir the baking powder into the wine or syrup and add to the mixture.
- Alternately fold in the flour and wine mixture until just combined.
- Stir in the crystallized pineapple, halved cherries, citron, and chopped nuts.
- Line two large cake pans with wax paper and grease them.
- Divide the batter evenly between the prepared pans.
- Bake in a preheated oven at 350°F (175°C) for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
To ensure a moist fruit cake, make sure all ingredients, particularly the butter and eggs, are at room temperature before starting. You can substitute the crystallized pineapple with dried apricots or raisins for a different flavor. If you prefer a lighter texture, consider using cake flour instead of all-purpose flour. For added depth, try incorporating spices like cinnamon or nutmeg.
Serving Suggestions
This rich fruit cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside a slice of Nutty Sweet Potato Biscuits or a refreshing For Goodness Sake Salad. It also makes a lovely gift during the holidays, wrapped in decorative foil.
Storage & Reheating
Store 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 then aluminum foil, and freeze for up to six months. To reheat, let it thaw at room temperature and then warm slices in the oven at low heat until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lora'S Fruit Cake contains roughly 1225 calories, with 11g protein, 159g carbohydrates, and 54g fat. It is an excellent source of iron (32% of the Daily Value), potassium (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium. It also contributes 6g of dietary fiber toward your daily target.
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 make this fruit cake ahead of time?
Yes, this fruit cake actually improves with time. You can make it several weeks in advance. Wrap it tightly and store it in a cool, dry place. This allows the flavors to meld beautifully, resulting in a more flavorful cake.
What can I use instead of wine in this recipe?
If you prefer not to use wine, you can substitute it with fruit juice, such as orange juice or apple cider. This will add a pleasant sweetness and maintain moisture without the alcohol content.
How can I prevent the nuts from sinking in the cake?
To prevent the nuts from sinking, toss them in a bit of flour before folding them into the batter. This helps them stay suspended in the cake as it bakes, giving you a more evenly distributed texture.
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).