Edwin Barker'S Fruit Cake
A rich, fruity cake packed with pecans, cherries, and tropical preserves, perfect for special occasions or holiday celebrations, offering a moist texture and sweet, nutty flavors.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, combine mashed banana, chopped dates, pineapple preserves, cherries, vanilla flavoring, eggs, sugar, flour, baking powder, and salt.
- Mix until well blended.
- Pour the batter into an angel food cake pan.
- Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a moister cake, consider adding 1/4 cup of unsweetened applesauce or using fresh pineapple instead of preserves. If you want a nut-free version, substitute pecans with sunflower seeds. Make sure to chop the dates finely to ensure even distribution throughout the cake. Adjust the sweetness by reducing sugar if your preserves are particularly sweet.
Serving Suggestions
This fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Consider serving it alongside a warm cup of tea or coffee for a delightful afternoon treat. It also makes a great addition to holiday dessert tables, complementing other festive treats.
Storage & Reheating
Store any 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 place it in the refrigerator, where it can last up to three weeks. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Edwin Barker'S Fruit Cake contains roughly 1099 calories, with 17g protein, 235g carbohydrates, and 15g fat. It is an excellent source of calcium (60% of the Daily Value), potassium (36% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2818mg per serving (123% 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 type of nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if desired. Just be sure to chop them roughly to maintain texture. The flavor will slightly change, but it will still be delicious.
Is it necessary to use fresh eggs for this cake?
While fresh eggs yield the best results, you can use eggs that are a few weeks old if that's what you have. Just ensure they are stored properly and check for freshness before using.
Can I make this cake ahead of time?
Absolutely! This fruit cake actually improves with time, as the flavors meld together. You can make it up to a week in advance, just be sure to store it properly to keep it moist.
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).