Fruit Cake Ala Marie
A rich, nut-filled fruit cake with candied pineapple and cherries, perfect for celebrations and festive occasions, offering a moist texture and delightful flavors.
Ingredients
Instructions
- Chop pineapple, cherries, and nuts.
- Cream butter and brown sugar until light and fluffy.
- Sift together plain flour, salt, and baking powder.
- Separate the eggs into yolks and whites.
- Beat the egg yolks and add lemon extract.
- Gradually add the egg yolks and flour mixture to the creamed butter and sugar, alternating and beginning and ending with flour.
- Continue beating until well combined.
- Flour the chopped fruit and nuts, then fold them into the batter.
- Beat the egg whites until stiff and fold into the batter gently.
- Let the batter stand overnight before baking.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and toasting the pecans before adding them to the batter. If you don’t have lemon extract, fresh lemon juice and zest can work as a substitute. Make sure to flour the fruit and nuts well to prevent them from sinking in the batter. Also, letting the batter stand overnight helps the flavors meld beautifully.
Serving Suggestions
Slice the fruit cake and serve it plain or with a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. You can also serve it alongside a fresh fruit salad or a scoop of vanilla ice cream to balance the richness.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to six months. To reheat, simply let it thaw overnight in the fridge, then warm it in a low oven for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Ala Marie contains roughly 2209 calories, with 25g protein, 369g carbohydrates, and 74g fat. It is an excellent source of calcium (71% of the Daily Value), iron (53% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2929mg per serving (127% 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 nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just ensure that the nuts are finely chopped and floured similarly to maintain the texture of the cake.
Is there a way to make this cake less sweet?
To reduce the sweetness, consider cutting back on the brown sugar by half a cup and increasing the amount of flour slightly to maintain the batter consistency. You can also use unsweetened dried fruit instead of candied varieties.
How can I make this recipe gluten-free?
You can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it contains a binding agent, like xanthan gum, to help maintain the texture of the cake. Additionally, double-check that all other ingredients are gluten-free.
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).