Cook-And-Cut Fruit Cake
A moist and flavorful fruit cake packed with candied cherries, pineapple, pecans, and vanilla, perfect for celebrations or festive occasions, offering a rich, chewy texture.
Ingredients
Instructions
- Cream margarine and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt; gradually add to the creamed mixture.
- Stir in vanilla and lemon flavoring.
- Fold in candied cherries, candied pineapple, and chopped pecans.
- Pour batter into a greased tube cake pan.
- Place a pan of water on the rack below the cake to keep it moist.
- Bake in a cold oven at 275°F for 2 to 3 hours, starting the baking process when the oven reaches the temperature.
Tips & Substitutions
For a lighter texture, you can separate the eggs and whip the egg whites before folding them into the batter. If you don't have margarine, unsalted butter works as a great substitute. To cut down on sweetness, you can reduce the sugar by 1/4 cup. Additionally, using a mix of nuts like walnuts or almonds can add a different flavor profile.
Serving Suggestions
This fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside a spiced tea or coffee. It also makes a delightful dessert at holiday gatherings. You can serve slices with a drizzle of lemon glaze for added flavor.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, let it thaw overnight in the fridge, then warm gently in the oven at 300°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cook-And-Cut Fruit Cake contains roughly 816 calories, with 3g protein, 42g carbohydrates, and 67g fat. It is a good source of vitamin C (17% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1109mg per serving (48% 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 fruit instead of candied fruit?
While fresh fruit can be used, it will change the texture and moisture of the cake. Candied fruit adds sweetness and keeps well, so if you opt for fresh, be sure to reduce the liquid in the recipe and adjust baking time accordingly.
What if I don't have a tube pan?
If a tube pan isn’t available, you can use a bundt pan or a regular loaf pan. Just be sure to adjust the baking time; a bundt pan may take a bit longer, while a loaf pan will usually require less time. Always check for doneness with a toothpick.
How can I enhance the flavors in this cake?
To enhance flavors, consider adding a pinch of nutmeg or cinnamon to the flour mixture. You can also soak the chopped pecans in rum or bourbon beforehand for a richer taste. For a citrus twist, add some orange zest alongside the lemon flavoring.
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).