Bina'S Fruit Cake
A rich, moist fruit cake packed with nuts, candied cherries, raisins, and orange slices, ideal for special occasions and festive celebrations, offering a delightful blend of flavors.
Ingredients
- 1 cup sugar ⓘ
- 1 cup Crisco or butter ⓘ
- 5 eggs ⓘ
- 3 cups flour
- 1 cup coconut ⓘ
- 1 cup candied cherries ⓘ
- 1 box white raisins
- 1 pound orange slices
- 1 pound mixed fruits ⓘ
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup peach juice ⓘ
- 1 teaspoon nutmeg
- 1 teaspoon lemon flavoring ⓘ
- 2 cups chopped nuts ⓘ
Instructions
- Cream shortening and sugar together.
- Add well-beaten eggs to the mixture.
- Sift 2 cups of flour with salt, soda, and baking powder.
- Dredge the candied cherries, raisins, orange slices, and mixed fruits in 1 cup of flour set aside.
- Add the remaining flour and peach juice to the shortening mixture alternately, mixing well.
- Stir in nutmeg, lemon flavoring, chopped nuts, and dredged fruits.
- Line a tube pan with brown paper and grease it.
- Pour the batter into the prepared pan.
- Bake at 250°F (121°C) for 3.5 hours, covering the top with greased brown paper to prevent over-browning.
Tips & Substitutions
For a moister cake, consider adding an extra 1/4 cup of peach juice. If you don't have Crisco, butter is a great substitute, but ensure it's softened. You can also use different dried fruits or nuts if desired; just keep the total amount consistent. To enhance flavor, you might add a dash of vanilla extract alongside the lemon flavoring.
Serving Suggestions
Serve this delightful cake as a dessert alongside a cup of coffee or tea. It pairs beautifully with German Oat Cake for a varied dessert table. You can also serve it with whipped cream or a scoop of vanilla ice cream for an indulgent treat. Consider garnishing with fresh fruits for added color.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice a piece and warm it in the microwave for about 15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Bina'S Fruit Cake contains roughly 1099 calories, with 18g protein, 171g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (76% of the Daily Value), calcium (48% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2864mg per serving (125% 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 fruits instead of candied fruits?
While fresh fruits can be used, they will change the texture and moisture of the cake. If you opt for fresh, reduce the peach juice slightly to compensate for the added moisture. Remember, candied fruits add sweetness and preserve well in baked goods.
What can I substitute for the nuts in the recipe?
If you need a nut-free version, you can replace the nuts with seeds like sunflower or pumpkin seeds for added crunch. Alternatively, you can omit them entirely and increase the amount of dried fruits to maintain the volume and texture of the cake.
Why is the baking temperature so low?
Baking at a low temperature allows this fruit cake to cook evenly without burning the outside. It helps the flavors meld beautifully while keeping the cake moist. Patience is key; the long baking time contributes to its rich, dense 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).