Casserole Fruit Cake
A moist, fruit-filled casserole cake with citrus and nut flavors, perfect for teatime or special occasions, offering a rich and fruity taste with a tender texture.
Ingredients
Instructions
- Squeeze 1 orange and combine the juice with 1/2 cup sugar; set aside.
- Put orange rind, nuts, and dates through a food chopper.
- Blend Crisco, 1 cup sugar, and eggs together until smooth.
- Stir in the chopped fruit and nut mixture.
- Add sour milk and sifted flour with salt and soda to the mixture, then mix well.
- Pour the batter into a greased casserole dish.
- Bake at 300°F (150°C) for 1 1/2 hours.
- Remove from oven and pour the prepared orange juice over the cake immediately.
Tips & Substitutions
For enhanced flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If you don't have Crisco, unsalted butter can be a suitable substitute. You can also replace sour milk with plain yogurt or buttermilk. Ensure the dates are pitted and roughly chopped for easier mixing. This recipe can be adapted to include dried fruits like cranberries or apricots for a twist.
Serving Suggestions
Serve this casserole fruit cake as a delightful dessert or a sweet breakfast treat. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a balanced meal, consider serving it alongside a fresh fruit salad or a warm cup of tea. This dish is perfect for holiday gatherings or family brunches.
Storage & Reheating
Once cooled, store leftover casserole fruit cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it cold. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Casserole Fruit Cake contains roughly 399 calories, with 8g protein, 77g carbohydrates, and 8g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and vitamin C (16% of the Daily Value). It also contributes 3g 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 fruit instead of dried fruits in this recipe?
While the recipe is designed for dried fruits like dates, you can experiment with fresh fruits. However, keep in mind that fresh fruits contain more moisture, which may affect the cake's texture. If using fresh fruits, consider reducing the amount of sour milk slightly to maintain the right consistency.
How do I know when the casserole fruit cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, continue baking for an additional 10-15 minutes, checking periodically to avoid overbaking.
Can I make this cake ahead of time?
Yes, this casserole fruit cake can be made ahead of time. Bake it a day or two in advance and store it as directed. The flavors will deepen as it sits, making it even more delicious. Just be sure to reheat it gently before serving to retain its moist 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).