Fruit And Nut Cake
A moist, flavorful fruit and nut cake muffin that combines chopped dates, candied cherries, and pineapple, perfect for snacking or festive occasions, appealing to fruitcake lovers.
Ingredients
Instructions
- Mix chopped dates, candied cherries, candied pineapple, flour, baking powder, salt, and sugar together in a large bowl.
- Beat eggs, melted Crisco, and vanilla until well combined.
- Combine the egg mixture with the dry ingredients and fruit mixture in the large bowl, mixing thoroughly.
- Spoon the batter into muffin tins lined with baking cups.
- Bake at 350°F (175°C) for 15 to 20 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and let muffins cool slightly in the tins.
- Remove muffins from the tins and leave them in the baking cups to serve.
Tips & Substitutions
To enhance the flavor of your Fruit And Nut Cake, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have Crisco, melted butter can be a great substitute for a richer taste. For a gluten-free version, use almond flour instead of regular flour. Be sure to chop the fruit into small pieces for even distribution in the batter.
Serving Suggestions
These muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a spread of cream cheese or butter. They pair beautifully with a cup of tea or coffee. For a delightful brunch, consider serving them alongside a fruit salad or the Western Dressing Dip for a unique twist.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to three months. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Nut Cake contains roughly 135 calories, with 1g protein, 23g carbohydrates, and 0g fat.
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?
Yes, you can substitute fresh fruit, but it may change the texture and moisture of the muffins. If using fresh fruit, reduce the amount of liquid in the recipe slightly to prevent the batter from becoming too wet.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they are ready to be taken out of the oven. If there's wet batter on the toothpick, bake for an additional 2-3 minutes.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. When ready to bake, just scoop it into the muffin tins and bake as directed. This is a great way to save time in the morning!
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).