Autumn Fruitcake
A hearty autumn fruitcake packed with pineapple, coconut, raisins, and pecans, offering a sweet, nutty flavor perfect for festive gatherings and cozy occasions.
Ingredients
Instructions
- Cream together oleo, sugar, and baking powder.
- Add eggs one at a time, beating after each addition.
- Add crushed graham crackers, drained pineapple, coconut, pecans, and raisins; mix well.
- Pour the thick batter into a loaf pan.
- Bake at 325°F for 1 hour and 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsalted butter. If you're looking to reduce sugar, try using a sugar substitute designed for baking. Ensure the graham crackers are finely crushed for a smoother batter. Adding a teaspoon of cinnamon or nutmeg can enhance the autumn flavor profile. For a twist, include chopped apples or pears.
Serving Suggestions
Serve slices of this fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside dishes like Perfect Turkey Breast during holiday gatherings.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, you can freeze it for up to three months. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or in the oven at 300°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Fruitcake contains roughly 1834 calories, with 24g protein, 209g carbohydrates, and 111g fat. It is an excellent source of dietary fiber (88% of the Daily Value), calcium (71% of the Daily Value), and iron (56% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1247mg per serving (54% 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 other nuts instead of pecans?
Absolutely! You can substitute pecans with walnuts or almonds based on your preference. Just ensure they're chopped to a similar size for even distribution throughout the cake.
How can I make this fruitcake more moist?
To enhance moisture, add an extra 1/4 cup of crushed pineapple or a tablespoon of orange juice to the mixture. Additionally, ensure that the cake is not overbaked, as this can dry it out.
Is it possible to make this cake ahead of time?
Yes, this fruitcake can be made a few days ahead. In fact, letting it sit for a day or two allows the flavors to meld beautifully. Just wrap it well and store it in an airtight container to maintain freshness.
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).