Famed Fruit Cake
A rich, fruit-packed cake featuring candied pineapple, glazed cherries, and chopped pecans, perfect for festive occasions or special gatherings, offering a moist and flavorful treat.
Ingredients
Instructions
- Cream the butter; add sugar gradually, creaming until fluffy.
- Add beaten eggs to the creamed mixture and blend well.
- Chop candied pineapple, glazed cherries, and pecans.
- Sift plain flour; measure and sift again with baking powder.
- Mix the chopped fruit and nuts into the sifted flour.
- Fold the flour mixture into the butter and egg mixture until well combined.
- Add vanilla and lemon flavoring, mixing thoroughly.
- Pour the batter into a greased, paper-lined tube pan.
- Place the pan in a cold oven and bake at 250°F (120°C) for about 2 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a splash of rum or whiskey to the batter. If you don't have candied pineapple, you can substitute with dried pineapple soaked in orange juice. Chopped walnuts can replace pecans for a different nutty profile. Ensure your eggs are at room temperature for better emulsification in the batter.
Serving Suggestions
Slice the fruit cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. For a festive touch, consider serving it alongside a slice of Cheesecake Mincemeat Pie during holiday gatherings.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to one month. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, placing it in the freezer for up to six months. To reheat, thaw overnight in the fridge and warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Famed Fruit Cake contains roughly 956 calories, with 5g protein, 41g carbohydrates, and 81g fat. It is a good source of iron (13% of the Daily Value). Note that it is relatively high in sodium, at 650mg per serving (28% 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 make this fruit cake ahead of time?
Absolutely! This fruit cake actually tastes better after aging a few days. You can bake it a week in advance, wrap it tightly, and store it in a cool place. Just remember to baste it occasionally with a bit of your favorite liquor to keep it moist.
What can I use instead of glazed cherries?
If you don't have glazed cherries, you can substitute them with dried cherries or cranberries for a tart contrast. Just chop them to a similar size as the glazed cherries. This will give your cake a unique twist while maintaining the fruity flavor.
Is it necessary to use a tube pan for this recipe?
While a tube pan is recommended for even baking and moisture retention, you can use a loaf pan instead. Just be mindful that the baking time may vary, so check for doneness with a toothpick inserted into the center, ensuring it comes out clean.
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).