Fruit Nut Cake
A moist fruit and nut cake with warm spices and prune richness, perfect for festive occasions or afternoon tea, appealing to those loving flavorful, fruity desserts.
Ingredients
Instructions
- Mix sugar and oil together.
- Add eggs one at a time, mixing well after each addition.
- Add flour and milk alternately in two additions, beginning and ending with flour.
- Add vanilla, salt, baking soda, nutmeg, cloves, cinnamon, cooked prunes, and prune juice. Mix well.
- Prepare a Bundt pan and pour the batter into it.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then ice with your favorite chocolate frosting.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts or dried fruits like apricots or cranberries into the batter. If you don't have prunes, applesauce can be a good substitution for moisture. Ensure your ingredients are at room temperature for better mixing. You can experiment with spices; a pinch of allspice or cardamom can enhance the cake's aroma. For a different texture, try using whole wheat flour instead of all-purpose flour.
Serving Suggestions
Serve slices of the Fruit Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with Yummy Fudge for an indulgent treat. For a festive touch, garnish with fresh fruit or a dusting of powdered sugar. It can also be enjoyed with a cup of coffee or tea, making it perfect for a cozy afternoon gathering.
Storage & Reheating
Store leftover Fruit Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds, or you can enjoy it cold. This cake also freezes well; just ensure it's well-wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Nut Cake contains roughly 160 calories, with 5g protein, 27g carbohydrates, and 3g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1109mg per serving (48% 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 different types of flour in this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Just be aware that this may change the texture slightly. If using whole wheat, the cake may be denser, so consider adding a bit more liquid to maintain moisture.
How can I make the cake more festive for a holiday party?
To add a festive touch, include a mix of seasonal spices like ginger or allspice. You can also fold in candied fruits or nuts for added texture. Top the cake with a rich chocolate frosting or a light glaze, and consider garnishing with citrus zest or pomegranate seeds for color.
What can I substitute for the oil in the recipe?
You can replace the oil with unsweetened applesauce for a healthier option, which will also add moisture. Alternatively, melted butter can be used for a richer flavor. Keep in mind that these substitutions may slightly alter the cake's texture and taste.
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).