Cocktail Fruit Cake
A moist, fruity cake infused with cocktail flavors, topped with pecans and brown sugar, perfect for parties or casual gatherings with a sweet tooth.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, soda, and beaten egg in a bowl.
- Stir in the fruit cocktail, brown sugar, and pecans until well combined.
- Pour batter into a greased baking dish.
- Sprinkle additional brown sugar and pecans over the batter.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice or a teaspoon of vanilla extract to the batter. You can substitute the pecans with walnuts or omit nuts altogether for a nut-free version. If you prefer a less sweet cake, reduce the sugar by 1/4 cup without compromising texture. This recipe is versatile, allowing for variations like adding dried fruits or spices.
Serving Suggestions
Serve the cocktail fruit cake warm with a dollop of whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with Grandma Beadnell's Pink Salad, adding a refreshing contrast. For a fun twist, top each slice with a sprinkle of cinnamon or powdered sugar. This cake also makes a great snack with coffee or tea.
Storage & Reheating
Store 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, place individual slices in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cocktail Fruit Cake contains roughly 2405 calories, with 36g protein, 198g carbohydrates, and 178g fat. It is an excellent source of dietary fiber (101% of the Daily Value), protein (73% of the Daily Value), and iron (61% of the Daily Value), and a good source of vitamin A. It also contributes 28g 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 canned fruit cocktail?
Yes, you can use fresh fruit, but be sure to chop it into small pieces for even distribution in the batter. Adjust the sugar based on the sweetness of the fresh fruit to maintain the desired flavor balance. Keep in mind that using fresh fruit may alter the moisture content slightly, so monitor baking time.
What can I substitute for the egg in this recipe?
For an egg substitute, consider using 1/4 cup of unsweetened applesauce or a mashed banana. This will help bind the ingredients while adding moisture. Alternatively, you can use a commercial egg replacer, following the package instructions for equivalent measurement. Both options work well in keeping the cake moist and delicious.
How can I make this cake healthier?
To make the cocktail fruit cake healthier, try substituting whole wheat flour for half of the all-purpose flour to increase fiber content. You can also reduce the sugar by using natural sweeteners like honey or maple syrup, keeping in mind to adjust the liquid ratio. Adding flaxseed meal or chia seeds can also boost the nutritional profile.
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).