Crunchy Fruit Cake
A rich, fruity cake packed with candied cherries, pineapple, raisins, and nuts, offering a delightful crunch and sweetness perfect for festive occasions or special gatherings.
Ingredients
Instructions
- Chop the dates, candied pineapple slices, candied cherries, and raisins in a large bowl; set aside.
- Beat the eggs in a separate bowl.
- Add sugar and vanilla to the beaten eggs and mix well.
- Pour the egg mixture over the chopped fruit and nuts mixture.
- Pack the mixture into a well-greased, lined angel food pan.
- Place a pan of water underneath the cake pan for the last 15 minutes of baking.
- Bake at 300°F (150°C) for 1 hour and 45 minutes.
Tips & Substitutions
For added flavor, consider using toasted nuts or a mix of different nuts like walnuts and pecans. You can substitute the candied fruits with dried fruits like apricots or figs for a more natural sweetness. If you prefer a less dense cake, try folding in whipped egg whites before baking to lighten the texture.
Serving Suggestions
Serve slices of Crunchy Fruit Cake with a dollop of whipped cream for a rich dessert experience. It pairs beautifully with coffee, making it a perfect accompaniment to your morning or afternoon break. For a festive touch, enjoy it alongside other treats, like Caramel Brownies(Heavenly) or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, refrigerate the cake, where it can last up to two weeks. To reheat, slice the cake and warm it gently in the microwave, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Fruit Cake contains roughly 496 calories, with 6g protein, 95g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of potassium and protein. It also contributes 6g 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 fruits instead of candied ones?
Using fresh fruits can change the cake's texture and moisture content. If you choose to use fresh fruits, consider reducing the amount of liquid in the recipe or adding more nuts to balance the moisture. Dried fruits can be a good middle ground, providing sweetness without the stickiness of fresh fruit.
What can I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing or too many heavy ingredients. To lighten the cake, ensure you beat the eggs well and consider folding in whipped egg whites before baking. Additionally, check your oven temperature to ensure it’s not baking too slowly.
How can I enhance the flavor of the cake?
To enhance the flavor, add a pinch of cinnamon or nutmeg to the egg mixture. You can also incorporate a splash of rum or orange juice to complement the fruits. Experimenting with different extracts, such as almond extract, can also bring a new depth to the flavor 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).