Eileen'S Fruit Cake
A rich, fruity cake filled with candied fruits, nuts, and flavorful extracts, perfect for celebrations or holiday gatherings, appealing to those with a sweet tooth.
Ingredients
Instructions
- Cream butter and sugar together until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in pineapple juice and flavorings (almond, lemon, orange).
- Mix in half of the flour until just combined.
- Combine chopped fruits and nuts with the remaining flour.
- Add the flour-fruit mixture to the batter and mix thoroughly.
- Pour the batter into a greased and foil-lined tube pan, then grease the top.
- Bake at 275°F (135°C) for 3 to 4 hours, until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a splash of dark rum. You can substitute walnuts for pecans if desired. If you want to reduce the sweetness, cut back slightly on the candied fruit or replace some with fresh fruit. Mixing the flour with the nuts and fruits prevents them from sinking to the bottom during baking.
Serving Suggestions
This fruit cake is delightful on its own or served with a dollop of whipped cream. For a festive touch, serve with a side of chocolate nut pudding. It pairs beautifully with a warm cup of tea or coffee. Consider garnishing with additional candied fruit or nuts for an appealing presentation.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to six months. To reheat, let it thaw in the fridge overnight, then warm in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Eileen'S Fruit Cake contains roughly 343 calories, with 5g protein, 48g carbohydrates, and 17g fat. It is a good source of calcium (15% of the Daily Value), dietary fiber (13% of the Daily Value), and vitamin C (11% of the Daily Value). It also contributes 4g 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 fruit instead of candied fruit?
While fresh fruit can be used, it may alter the texture and moisture content of the cake. Candied fruits provide a concentrated sweetness and chewy texture that complements the cake. If using fresh, consider reducing other liquid ingredients to maintain the right consistency.
How do I prevent my cake from sticking to the pan?
To ensure your cake releases easily, grease the tube pan thoroughly and line it with parchment paper. Additionally, let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. This helps it release without breaking.
Is this fruit cake suitable for freezing?
Yes, this fruit cake freezes very well! After baking, allow it to cool completely, wrap it tightly in plastic wrap, and then in aluminum foil. It can be frozen for up to six months, preserving its flavor and texture for future enjoyment.
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).