Brandied Fruit Cake
Brandied Fruit Cake is a delightful dessert that combines the sweetness of peaches, pineapple, and cherries with the richness of cake mix and pudding. This moist and flavorful cake is perfect for gatherings and can easily be made ahead of time, making it a favorite for celebrations or holiday feasts.
Ingredients
- 1 1/2 c. starter juice ⓘ
- 2 1/2 c. sugar
- 1 can peaches, sliced or chopped ⓘ
- 1 large can crushed pineapple ⓘ
- 1 large jar maraschino cherries ⓘ
- 1 box cake mix (yellow or white) ⓘ
- 4 eggs ⓘ
- 2/3 c. oil ⓘ
- 1 box instant pudding (vanilla or butterscotch)
- 2/3 c. oil ⓘ
- 1 box instant pudding (vanilla or butterscotch) ⓘ
Instructions
- Bake in a tube pan for 1 hour and 5 minutes at 325°.
- Test for doneness.
Tips & Substitutions
For a richer flavor, consider adding nuts like walnuts or pecans to the batter. You can substitute the cake mix with a homemade yellow cake recipe if desired. If you prefer a less sweet cake, reduce the sugar slightly. Ensure that the fruit is well-drained to prevent excess moisture in the batter. This cake can also be enhanced with spices like cinnamon or nutmeg for additional warmth.
Serving Suggestions
Serve slices of Brandied Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with Mandarin Orange Salad for a refreshing contrast. Consider enjoying it with a cup of tea or coffee, making it a perfect choice for afternoon gatherings or holiday celebrations.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, place individual slices in the microwave for 15-20 seconds, or enjoy at room temperature. This cake is great for making ahead of time.
Nutrition & Diet Analysis (per serving)
Each serving of Brandied Fruit Cake contains roughly 498 calories, with 3g protein, 42g carbohydrates, and 35g fat. It is a good source of vitamin C (14% 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 canned?
Yes, you can substitute fresh fruit for canned, but you'll need to adjust the moisture content. Fresh peaches and pineapples should be diced and possibly cooked down a bit to avoid excess water in the batter. Ensure they are well-drained to maintain the cake's texture.
How can I make this cake more festive?
To make the cake more festive, consider adding dried fruits such as cranberries or apricots along with the canned fruits. You can also frost the cake with a cream cheese or buttercream frosting, or simply dust it with powdered sugar for an elegant touch.
Is this cake suitable for freezing?
Yes, Brandied Fruit Cake freezes very well. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best 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).