Fruit Cake Recipe
A rich, fruity cake packed with candied cherries, pineapple, raisins, and nuts, perfect for celebrations or holiday gatherings, offering a moist and flavorful treat.
Ingredients
Instructions
- Mix melted butter and sugar together.
- Add well-beaten eggs and orange juice, mixing well.
- Stir in self-rising flour, nutmeg, and cinnamon until combined.
- Fold in chopped candied cherries, candied pineapple, raisins, and chopped pecans.
- Pour batter into a greased tube pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 1.5 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider soaking the raisins in a bit of rum or orange juice overnight before mixing them in. If you prefer a less sweet cake, you can reduce the sugar to 3/4 cup. To make this recipe lighter, you can substitute half of the butter with unsweetened applesauce. Always ensure your ingredients are at room temperature for better mixing results.
Serving Suggestions
This fruit cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Icebox Potato Rolls for a festive gathering. Consider adding a side of spiced tea or coffee to complement the cake's rich flavors.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a month. To enjoy it warmed, slice and heat in the microwave for a few seconds or in a preheated oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Recipe contains roughly 1092 calories, with 13g protein, 93g carbohydrates, and 79g fat. It is an excellent source of dietary fiber (57% of the Daily Value), protein (26% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium. It also contributes 16g of dietary fiber toward your daily target.
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?
While fresh fruit can be used, it will alter the cake's texture and sweetness. If you choose to use fresh fruit, make sure to adjust the sugar accordingly and possibly reduce the liquid in the recipe to prevent the cake from becoming too wet.
How can I prevent the cake from sticking to the pan?
To prevent sticking, ensure your tube pan is well-greased with butter or a non-stick spray. You can also dust the greased pan with flour, tapping out any excess, to create an additional barrier. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack.
Is it necessary to use self-rising flour?
Self-rising flour is essential for this recipe as it contains baking powder and salt, which help the cake rise. If you don't have self-rising flour, you can make your own by adding 1 tablespoon of baking powder and 1/2 teaspoon of salt to each cup of all-purpose flour.
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).