Cherry Fruit Cake
A rich, fruity cake featuring cherries, dates, pineapple, and pecans, perfect for festive occasions or as a decadent treat for fruitcake lovers. Deeply flavorful and moist.
Ingredients
Instructions
- Grease a tube pan or two 9 x 5 x 3-inch loaf pans.
- In a bowl, combine the all-purpose flour, baking powder, and salt, and mix well.
- Add the dried fruits, candied pineapple, and drained cherries to the flour mixture and toss to coat.
- In a separate bowl, beat the eggs and dark rum together, then pour over the fruit mixture.
- Mix thoroughly until well combined.
- Pour the batter into the prepared pan(s).
- Bake at 300°F (150°C) for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and brush with the light corn syrup glaze before serving.
Tips & Substitutions
For a twist on the flavors, consider substituting half of the pecans with walnuts or almonds. If you want to reduce sugar, you can use a sugar substitute that measures cup-for-cup. Make sure to chop the dried fruits into smaller pieces for better distribution throughout the cake. This recipe is similar in spirit to American recipes that feature dried fruits and nuts.
Serving Suggestions
Serve slices of Cherry Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. You can also offer it alongside a fruit compote to enhance the fruity flavors. For a festive touch, consider serving it with Creamy Chocolate Sauce.
Storage & Reheating
Store leftover Cherry Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a month. To enjoy it warm, simply slice and microwave for 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Fruit Cake contains roughly 481 calories, with 10g protein, 107g carbohydrates, and 3g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 838mg per serving (36% 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 cherries instead of canned?
While fresh cherries can be used, they will need to be pitted and chopped, and the moisture content may alter the cake's texture. It may also require a longer baking time. Canned cherries provide a consistent sweetness and moisture level, which works perfectly in this recipe.
How can I make this recipe gluten-free?
To make this Cherry Fruit Cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that all other ingredients, especially the baking powder, are also gluten-free to ensure the cake meets your dietary needs.
Is it possible to freeze the Cherry Fruit Cake?
Yes, you can freeze Cherry Fruit Cake for up to three months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. To thaw, simply place it in the refrigerator overnight before serving. This will help retain moisture and flavor.
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).