Bunch Of Fruit Cake
A moist, fruity cake packed with pineapple, apples, dates, and coconut, perfect for celebrations or teatime, offering a tropical sweetness with a tender crumb.
Ingredients
- 2 c. all-purpose flour ⓘ
- 1 1/3 c. sugar ⓘ
- 2 tsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 8 1/4 oz. crushed pineapple, undrained ⓘ
- 3/4 c. flaked coconut ⓘ
- 3/4 c. miniature marshmallows ⓘ
- 3/4 c. cooking oil ⓘ
- 1 tsp. vanilla ⓘ
- 1 tsp. pineapple extract ⓘ
- 2 eggs ⓘ
- 1 c. finely chopped apples ⓘ
- 3/4 c. chopped dates ⓘ
Instructions
- Preheat oven to 325°F.
- Grease a pan with shortening and sprinkle with flour.
- In a large bowl, blend flour, sugar, baking powder, salt, cooking oil, undrained crushed pineapple, vanilla, pineapple extract, and eggs.
- Beat for 3 minutes at medium speed.
- Stir in finely chopped apples, chopped dates, flaked coconut, and miniature marshmallows.
- Pour the batter into the prepared pan.
- Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake upright in the pan for 15 minutes.
- Loosen the edges of the cake from the pan and cool on a wire rack.
- Once completely cooled, glaze with Fruit Cake Glaze.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute the crushed pineapple with applesauce for a different flavor profile, or use shredded carrots for added moisture. If you prefer a nutty flavor, try adding chopped walnuts or pecans instead of dates. To enhance sweetness, you might also incorporate a splash of orange juice.
Serving Suggestions
This Bunch Of Fruit Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of tea or coffee for a cozy treat. It also makes a wonderful dessert for gatherings, complementing savory dishes like Celebrity Caesar Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm individual pieces in the microwave for 10-15 seconds until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Bunch Of Fruit Cake contains roughly 396 calories, with 4g protein, 54g carbohydrates, and 19g fat. It is a good source of vitamin C (13% of the Daily Value), dietary fiber (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 805mg per serving (35% 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 pineapple instead of crushed?
Yes, you can use fresh pineapple, but you'll need to finely chop it and possibly reduce the amount of other liquids slightly. Ensure that the fresh pineapple is well-drained to avoid making the batter too wet.
What can I replace if I don't have miniature marshmallows?
If you don't have miniature marshmallows, you can substitute with chopped marshmallows or even omit them entirely. For a more fruit-forward cake, consider adding more chopped apples or dates to maintain the sweetness.
How can I make this cake more festive?
To make the cake more festive, consider adding a glaze made with powdered sugar and fruit juice on top or sprinkle with colorful sprinkles before serving. You can also use seasonal fruits such as cranberries or pomegranate seeds for garnish.
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).