Favorite Holiday Fruit Cake
A moist, flavorful holiday fruit cake packed with chopped nuts, dried fruits, and fresh bananas, perfect for festive gatherings and enjoyed with butter or whipped cream.
Ingredients
- 3 cups flour ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon soda ⓘ
- 1 teaspoon salt ⓘ
- 2 cups sugar ⓘ
- 1 1/2 cups oil ⓘ
- 3 eggs ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 3/4 cup pecans, chopped ⓘ
- 3/4 cup raisins ⓘ
- 1 (8 oz.) can crushed pineapple in heavy syrup ⓘ
- 1 (8 oz.) jar maraschino cherries, halved ⓘ
- 3 bananas, diced ⓘ
- 3/4 cup coconut ⓘ
- 2 apples, peeled and diced ⓘ
Instructions
- Sift flour, cinnamon, soda, and salt together into a large bowl.
- Stir sugar into the mixture with a large spoon.
- Stir in oil, eggs, vanilla, and pineapple with a spoon (do not use an electric mixer).
- Add chopped pecans, raisins, halved maraschino cherries, diced bananas, coconut, and peeled diced apples.
- Mix all ingredients well.
- Use floured and greased Bundt pan(s).
- Pour the batter into one large Bundt pan or two small (6 cup capacity) Bundt pans.
- Bake at 350°F (175°C) for approximately 50 to 60 minutes.
- Check doneness with a sharp knife; cake may crack on top when done.
- Serve warm with butter or whipped cream. Cream cheese frosting is optional.
Tips & Substitutions
For a moister cake, consider adding an extra banana or increasing the crushed pineapple slightly. If you're short on an ingredient, applesauce can substitute for oil, and walnuts can replace pecans. To enhance the flavor, you might add a dash of nutmeg or ginger. Make sure all ingredients are at room temperature for better mixing.
Serving Suggestions
This fruit cake pairs beautifully with whipped cream or a drizzle of cream cheese frosting for added richness. Serve it alongside a warm cup of tea or coffee for a delightful afternoon treat. For a festive touch, consider serving it with Frozen Passion(Orange Sherbet) for a refreshing contrast.
Storage & Reheating
Once cooled, wrap the fruit cake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, refrigerate it, where it can last for up to two weeks. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Holiday Fruit Cake contains roughly 1079 calories, with 7g protein, 71g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 830mg per serving (36% 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 oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but they all work well in ensuring the cake remains moist.
How can I tell when the fruit cake is done baking?
The best way to check for doneness is to insert a sharp knife into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep in mind that the cake may crack slightly on top when it’s fully baked.
Is there a way to make this recipe healthier?
To make a healthier version, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by a third or use a sugar substitute. Additionally, adding more fruits and nuts can increase the nutritional value while keeping the cake delicious.
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).