Banana Nut Fruit Cake
A rich, fruity banana nut cake with candied cherries, pineapple, raisins, and nuts, perfect for special occasions or teatime indulgence, moist and flavorful throughout.
Ingredients
Instructions
- Mix the butter, eggs, soda, sugar, cinnamon, and salt, beating well after each addition.
- Add the mashed bananas and mix thoroughly.
- Fold in the chopped candied cherries, candied pineapple, raisins, and chopped nuts.
- Gradually add the plain flour, mixing until just combined.
- Grease and line the bottom of an angel food pan with two thick pieces of brown paper.
- Pour the batter into the prepared pan.
- Bake at 350°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and toasting the chopped nuts before adding them to the batter. If you don't have candied fruit, you can substitute with dried fruits like apricots or cranberries. To ensure the cake rises well, be sure to use fresh baking soda. This cake can also be made in advance and freezes well for later enjoyment.
Serving Suggestions
This cake is perfect for breakfast or as a snack with a cup of coffee or tea. It pairs beautifully with a scoop of vanilla ice cream for dessert or can be served alongside a refreshing Fall Salad for a light meal. For an extra touch, drizzle with cream cheese frosting or serve with a side of Lemon Buttermilk Pie.
Storage & Reheating
Store leftover banana nut fruit cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, allow it to thaw at room temperature or reheat individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Fruit Cake contains roughly 762 calories, with 4g protein, 48g carbohydrates, and 63g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1023mg per serving (44% 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 substitute the butter with oil in this recipe?
Yes, you can substitute the butter with an equal amount of oil for a lighter texture, though it will slightly change the flavor. A neutral oil like canola or vegetable oil works well. Keep in mind that the cake's richness will be reduced, which may alter the overall taste.
What can I use if I don't have candied cherries?
If you don't have candied cherries, you can substitute them with fresh or frozen cherries, chopped and pitted, or use another type of dried fruit like cranberries or raisins. This will give the cake a different flavor profile but will still keep it delicious and moist.
How can I tell when the cake is done baking?
To check if the banana nut fruit cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).