Best Fruit Cake
A rich, fruit-packed cake with candied cherries, pineapple, and crunchy pecans, perfect for special occasions or holiday festivities, offering a moist texture and vibrant flavors.
Ingredients
Instructions
- Cream butter; add sugar.
- Cream well until fluffy.
- Add eggs, one at a time; mix well.
- Sift flour and baking powder together.
- Chop nuts and fruit and mix with some flour.
- Fold in flour mixture with butter mixture.
- Add vanilla and lemon extracts; mix well.
- Fold in nuts and fruit.
- Pour into greased, paper-lined tube cake pan.
- Place in cold oven and bake at 250°F for 3 hours or until done.
Tips & Substitutions
For a moister cake, consider soaking your dried fruits in rum or orange juice before adding them to the batter. If you don't have pecans, walnuts or almonds are excellent substitutes. Ensure you mix the flour with the nuts and fruits to prevent them from sinking. Using high-quality extracts enhances the flavor, so opt for pure vanilla and lemon extracts if possible.
Serving Suggestions
This fruit cake is delightful on its own but pairs beautifully with a cup of tea or coffee. Consider serving it alongside a fresh fruit salad or a creamy dessert like Pat'S Strawberry Angel Food Cake for a delightful contrast. It also makes a wonderful dessert for holiday gatherings and festivities, complementing dishes like Company Roast.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to two weeks. You can also refrigerate it for longer freshness, up to a month. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds. For an extra touch, serve with a dollop of whipped cream or ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Best Fruit Cake contains roughly 2408 calories, with 23g protein, 378g carbohydrates, and 84g fat. It is an excellent source of iron (47% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (44% of the Daily Value). Note that it is relatively high in sodium, at 655mg per serving (28% 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 fruit instead of candied fruit?
Fresh fruit can be used, but it may alter the cake's texture and moisture level. If using fresh fruit, consider reducing the amount of liquid in the recipe slightly to avoid a soggy cake. Additionally, using a mix of dried fruits can still give you a rich flavor without the added sugar from candied fruits.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Baking times can vary, so start checking around the 2.5-hour mark but be prepared for the full 3 hours if necessary.
Can I freeze the fruit cake?
Yes, you can freeze fruit cake! Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 6 months. Thaw it in the refrigerator overnight before serving, and it will taste just as delicious as when freshly baked.
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).