Fern'S Cake That Won'T Last
A rich, moist fruit cake featuring pineapple, bananas, and nuts, perfect for special occasions or teatime, offering a sweet, nutty flavor with a tender crumb.
Ingredients
Instructions
- Mix by hand the sugar, oil, eggs, and vanilla.
- Sift together the flour, salt, cinnamon, and soda.
- Add the dry ingredients to the wet mixture, then incorporate the chopped nuts, drained pineapple, and mashed bananas until the batter is creamy.
- Pour the batter into a well oiled and floured tube or Bundt pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- The batter will be stiff and difficult to mix, but it is worth the effort.
- Allow the cake to cool before removing from the pan.
- The cake will be very heavy, similar to a fruit cake.
Tips & Substitutions
For a lighter texture, consider using half unsweetened applesauce and half oil to replace some of the oil. If you prefer a nut-free version, simply omit the chopped nuts or substitute with seeds like sunflower seeds. To enhance the flavor, add a pinch of nutmeg or a splash of coconut extract alongside the vanilla. Ensure the bananas are very ripe for optimal sweetness.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with Basic Vanilla Ice Cream for a decadent dessert experience. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. It also makes a great accompaniment to coffee or tea during afternoon gatherings or celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fern'S Cake That Won'T Last contains roughly 717 calories, with 4g protein, 45g carbohydrates, and 58g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 544mg per serving (24% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to finely chop it and ensure it's well-drained to avoid excess moisture in the batter. Fresh fruit can enhance the flavor and texture, giving your cake a vibrant taste.
What can I substitute for the eggs in this recipe?
For an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg. This will keep the cake moist and add a touch of sweetness. Make sure to adjust the banana quantity if using it as a substitute.
How can I make this cake more festive for a holiday gathering?
To make this cake more festive, consider adding a glaze made of powdered sugar and milk, or top it with a sprinkle of edible glitter. You can also serve it with a side of seasonal fruits or mix in dried cranberries for a holiday twist.
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).