Fruit Cake(Easy And Good)
A rich, nut-filled fruit cake with tropical pineapple, cherries, and raisins, perfect for celebrations or teatime, offering a delightful combination of textures and flavors.
Ingredients
Instructions
- Preheat the oven to the appropriate temperature (usually around 350°F or 175°C).
- Grease a 9 x 5 x 3-inch loaf pan and set aside.
- In a mixing bowl, combine the shelled Brazil nuts, walnut halves, chopped dates, canned pineapple, maraschino cherries, green cherries, and raisins.
- In a separate bowl, sift together the flour, sugar, baking powder, and salt.
- Add the eggs and vanilla to the fruit and nut mixture, stirring well to combine.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips & Substitutions
To enhance the flavor of your fruit cake, consider soaking the dried fruits in warm water or rum for a few hours before mixing. If you don't have Brazil nuts or walnuts, you can substitute with pecans or hazelnuts. Make sure to chop the fruits uniformly for even distribution throughout the cake. For a touch of spice, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
This fruit cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of ice cream for dessert. It pairs beautifully with Red Molded Salad Or Dessert, making it a perfect addition to your holiday table. For a festive touch, sprinkle powdered sugar on top before serving.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or in a low oven for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake(Easy And Good) contains roughly 355 calories, with 3g protein, 70g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 535mg per serving (23% 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 fruit instead of canned pineapple?
While fresh fruit can be used, it may alter the moisture content of the cake. If using fresh pineapple, ensure it is well-drained and chopped. This can help maintain the cake's texture but may require adjustments in baking time.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil. Baking time may vary, so start checking around the 50-minute mark.
Can I make this cake ahead of time?
Yes, this fruit cake actually improves in flavor after a day or two. You can bake it in advance and store it wrapped in plastic wrap. Just make sure to let it cool completely before wrapping to prevent moisture buildup.
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).