Autumn Fruit Cake
A moist, flavorful fruit cake packed with coconut, pineapple, and nuts, perfect for autumn gatherings and celebrations, offering a sweet, nutty, tropical taste experience.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in crushed graham cracker crumbs, drained crushed pineapple, coconut, and baking powder; mix thoroughly.
- Fold in chopped walnuts or pecans.
- Pour batter into a greased tube pan.
- Bake at 325°F (160°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before icing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the crushed pineapple with applesauce for a different fruit flavor, or replace the nuts with sunflower seeds for a nut-free version. Make sure to cream the butter and sugar well to ensure a light texture. If you prefer a sweeter cake, add a bit more sugar or a drizzle of honey on top.
Serving Suggestions
Serve the Autumn Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delightful treat. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, try drizzling a simple glaze over the top or dusting with powdered sugar. This cake also makes a wonderful dessert for gatherings, complementing dishes like Zucchini Corn Bread Bake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. If you want to freeze it, slice the cake and wrap individual portions, which can be reheated in the microwave or allowed to thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Fruit Cake contains roughly 1880 calories, with 22g protein, 139g carbohydrates, and 145g fat. It is an excellent source of dietary fiber (72% of the Daily Value), calcium (58% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 1059mg per serving (46% 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 a different type of flour instead of graham cracker crumbs?
While graham crackers provide a unique flavor and texture, you can use crushed vanilla wafers or digestive biscuits as alternatives. Just keep in mind that this may slightly change the cake's taste and consistency, but it will still be delicious.
Is it necessary to use fresh pineapple, or can I use canned?
Canned crushed pineapple works perfectly fine in this recipe as long as it is drained well. It adds moisture and sweetness, similar to fresh pineapple. Just be sure to remove excess liquid to prevent the cake from becoming too wet.
How can I tell when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens may vary. If the top starts to brown too much, cover it with foil.
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).