Easy Fruit Cake
A rich and moist fruit cake combining candied cherries, pineapple, dates, and nuts, infused with citrus extracts for a vibrant flavor. Perfect for holidays or special occasions, this easy-to-make cake offers a delightful balance of sweetness and texture that appeals to fruitcake lovers and novices alike.
Ingredients
Instructions
- Combine the cake mix with applesauce, eggs, lemon extract, and orange extract. Mix well.
- Toss cherries, pineapple, dates, and chopped pecans with flour to coat.
- Stir the fruit and nuts into the cake mixture.
- Mix well once more.
- Pour the batter into two greased pans or line pans with waxed paper.
- Bake at 275°F (135°C) for 1 3/4 hours.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then gently fold them in at the end. You can substitute other dried fruits, like raisins or apricots, for the dates to suit your taste. If you prefer a nut-free version, simply omit the pecans or use sunflower seeds instead. Ensure all your ingredients are at room temperature for better mixing.
Serving Suggestions
This Easy Fruit Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It can also be served alongside a warm cup of tea or coffee for a cozy afternoon treat. Consider adding a side of fresh fruit to enhance the flavors and presentation.
Storage & Reheating
Once cooled, wrap the fruit cake tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to a week. For longer storage, consider refrigerating it, which can extend its shelf life to several weeks. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Fruit Cake contains roughly 1155 calories, with 18g protein, 239g carbohydrates, and 17g fat. It is an excellent source of protein (35% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 898mg per serving (39% 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 a different cake mix instead of yellow cake mix?
Yes, you can definitely use a white or even a spice cake mix for a different flavor profile. Just remember that it may alter the final taste slightly, but the overall texture and moisture should remain similar.
How can I make this recipe gluten-free?
To make this Easy Fruit Cake gluten-free, simply substitute the yellow cake mix with a gluten-free cake mix, and ensure that the flour used to coat the fruits and nuts is also gluten-free. This will allow you to enjoy the cake without gluten.
Can I freeze the fruit cake?
Yes, this fruit cake freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight and allow it to come to room temperature before serving.
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).