Country Fruit Cake
A rich, fruity fruit cake loaded with candied cherries, raisins, pineapple, and pecans, perfect for celebrations or holiday gatherings, offering a moist and flavorful treat.
Ingredients
Instructions
- In a large bowl, cream butter, sugar, and egg yolks.
- Add lemon extract and mix well.
- Gradually add flour to the mixture.
- Fold in golden raisins, chopped candied cherries, chopped candied pineapple, and pecan halves.
- Beat egg whites until soft peaks form.
- Fold the beaten egg whites into the batter and mix well.
- Spoon the batter into greased 10-inch tube pan or 2 loaf pans.
- Bake at 200°F for 1.5 hours.
- Increase oven temperature to 250°F and bake for 1 hour.
- Increase oven temperature to 300°F and bake for 30 minutes.
- Remove from oven and cool completely in the pan.
- Store in aluminum foil. May be frozen.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice or zest for an extra layer of flavor. If golden raisins are unavailable, try using regular raisins or dried cranberries. You can also substitute pecans with walnuts for a different texture. Ensure your cake is baked slowly to avoid drying out, which is crucial for this rich fruit cake.
Serving Suggestions
Serve this delightful Country Fruit Cake as a festive dessert alongside a scoop of vanilla ice cream or whipped cream. It pairs beautifully with a warm cup of tea or coffee. For an added touch, consider drizzling a simple glaze made from powdered sugar and lemon juice over the top. This cake is also perfect for holiday gatherings and special occasions.
Storage & Reheating
This Country Fruit Cake can be stored in aluminum foil at room temperature for up to a week. For longer storage, wrap it tightly and freeze it for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight to maintain its flavor and moisture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Country Fruit Cake contains roughly 1824 calories, with 16g protein, 168g carbohydrates, and 124g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of calcium. It also contributes 9g 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 different dried fruits in the cake?
Absolutely! You can customize the dried fruits based on your preferences. Feel free to substitute the golden raisins with currants or sultanas, and the candied cherries can be exchanged for dried apricots or figs. Just keep the total amount of fruit consistent for balanced flavor.
Why is the baking temperature so low?
The low baking temperature is essential for this recipe to ensure that the cake cooks evenly without burning. It helps to develop the flavors and keeps the cake moist, which is particularly important given the dense fruit and nut content.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Additionally, you can gently press the top of the cake; it should spring back slightly. Monitoring the baking time closely is key to achieving the perfect 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).