Butter Fruit Cake
Rich and fruity butter cake packed with candied cherries, raisins, pineapple, and toasted pecans, perfect for celebrations or special occasions with its deep, sweet flavors.
Ingredients
Instructions
- Cream butter, sugar, and eggs until fluffy.
- Mix in flour and nutmeg.
- Add remaining ingredients and mix well.
- Pour batter into a large tube pan or two large loaf pans.
- Bake in a preheated oven at 200°C (392°F) for 5 hours if using a tube pan.
- Or bake at 200°C (392°F) for 3 hours if using loaf pans.
Tips & Substitutions
To achieve the best texture, ensure your butter is at room temperature before creaming with sugar and eggs. You can substitute dark rum with orange juice for a non-alcoholic version. If you prefer a lighter cake, consider using half the amount of butter and replacing it with unsweetened applesauce. Enhance flavor by adding spices like cinnamon or vanilla extract, which pair beautifully with the sweetness of the candied fruits.
Serving Suggestions
This Butter Fruit Cake is perfect for festive gatherings and pairs well with a scoop of vanilla cream or a dollop of whipped cream. Serve it alongside a hot cup of coffee or tea for a delightful afternoon treat. For a special twist, consider serving it with the Lite Mushroom Frittata for a unique brunch experience that balances sweetness with savory.
Storage & Reheating
Store leftover Butter Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in a preheated oven at 175°C (350°F) until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Fruit Cake contains roughly 2179 calories, with 31g protein, 256g carbohydrates, and 127g fat. It is an excellent source of dietary fiber (116% of the Daily Value), iron (65% of the Daily Value), and protein (61% of the Daily Value). It also contributes 33g of dietary fiber toward your daily target.
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 content of the cake. If you'd like to incorporate fresh fruits, consider reducing the liquid ingredients slightly and adding a bit of sugar to balance the flavors. However, keep in mind that the traditional taste of Butter Fruit Cake comes from the candied varieties.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached. Additionally, the cake should spring back when lightly pressed. Baking times can vary based on your oven and pan size, so keep an eye on it as it approaches the end of the suggested baking time.
Can I make this cake ahead of time?
Yes, Butter Fruit Cake is ideal for making ahead of time! In fact, the flavors develop and improve after sitting for a day. You can bake it up to a week in advance and store it in an airtight container. If you plan to freeze it, ensure it's well wrapped to maintain its freshness and flavor until you're ready to enjoy it.
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).