Georgia Fruit Cake
A rich, nutty fruitcake packed with candied pineapple, cherries, raisins, and pecans, perfect for festive occasions or as a sweet treat for fruitcake lovers.
Ingredients
Instructions
- Cream butter and sugar; add well beaten eggs.
- Add baking powder to flour, then sift twice.
- Add 1 cup flour to nuts and fruit.
- Add another cup of flour to creamed mixture.
- Mix thoroughly.
- Add lemon flavoring.
- Mix flour, nuts, and fruit together by hand.
- Add to creamed mixture, mixing well.
- Put into ungreased tube pan and place in cold oven.
- Put pan of water on bottom shelf.
- Bake at 325°F for 2 hours.
Tips & Substitutions
When making Georgia Fruit Cake, ensure your candied fruit is well-drained to prevent excess moisture. If you can't find candied pineapple or cherries, consider using dried fruit soaked in orange juice as a substitute. For a twist, add a teaspoon of almond extract for extra flavor. Remember to sift the flour twice to ensure a light texture.
Serving Suggestions
Serve Georgia Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy Oven Vegetables for a festive meal. You can also enjoy it alongside a steaming cup of coffee or tea, making it a perfect treat for holiday gatherings.
Storage & Reheating
Store any leftover Georgia 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 enjoy it warm, briefly reheat individual slices in the microwave or oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Georgia Fruit Cake contains roughly 2028 calories, with 32g protein, 370g carbohydrates, and 22g fat. It is an excellent source of iron (110% of the Daily Value), calcium (83% of the Daily Value), and protein (64% of the Daily Value). Note that it is relatively high in sodium, at 1349mg per serving (59% 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 candied fruit?
Using fresh fruit is not recommended as it will introduce too much moisture into the cake. Stick to candied or dried fruits for the best texture. If you prefer a lighter option, consider using a mix of dried fruits soaked in orange juice.
How can I make this cake more moist?
To enhance moisture in the cake, consider adding an additional 1/4 cup of orange juice or a bit of applesauce. Additionally, ensure that you are not overbaking, as this can dry out the cake. A simple syrup drizzle can also add moisture after baking.
Can this cake be made in advance?
Absolutely! Georgia Fruit Cake actually tastes better after sitting for a day or two as the flavors meld. You can make it up to two weeks in advance and store it properly wrapped. Just remember to let it come to room temperature before serving.
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).