Ginny'S Fruit Cake
A rich, fruity cake packed with cherries, pineapple, pecans, and flavorful extracts, perfect for celebrations or teatime gatherings, offering a moist and delightful treat.
Ingredients
Instructions
- Cream butter. Add sugar gradually and cream until fluffy.
- Add beaten eggs to the mixture.
- Mix cherries, pineapple, pecans with 3/4 cup flour. Sift remaining 1 cup flour and baking powder.
- Fold the sifted flour mixture into the egg and butter mixture. Add vanilla and lemon extract.
- Fold in the fruit and nuts mixture.
- Grease and line a tube pan.
- Bake at 250°F (120°C) for 1 1/2 hours or until a toothpick inserted in the center tests clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming. If cherries are unavailable, dried fruits like apricots or raisins can be substituted. You can also use a mix of nuts if pecans are not your preference. To enhance flavor, consider adding a pinch of nutmeg or cinnamon to the batter, which pairs beautifully with this fruit cake.
Serving Suggestions
This fruit cake is perfect for festive occasions and pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of spiced tea or coffee for a delightful afternoon treat. For a charming presentation, consider garnishing with fresh fruit or edible flowers.
Storage & Reheating
Store the 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 reheat, slice and warm in a low oven for a few minutes, or enjoy it cold with a cup of tea.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny'S Fruit Cake contains roughly 1212 calories, with 22g protein, 222g carbohydrates, and 13g fat. It is an excellent source of iron (54% of the Daily Value), protein (44% of the Daily Value), and calcium (44% of the Daily Value). Note that it is relatively high in sodium, at 794mg per serving (35% 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 fruit in this recipe?
Absolutely! While cherries and pineapple are traditional, you can customize the fruits based on your preference. Consider using dried fruits like dates or figs, or even a mix of citrus peels for a unique twist. Just keep the total weight of fruit the same to maintain the cake's texture.
What can I do if my cake is too dense?
If your cake turns out dense, ensure that you properly cream the butter and sugar until fluffy, as this incorporates air into the batter. Also, be careful not to overmix once you add the flour. If the batter feels heavy, you might add an extra egg for moisture and lightness.
How can I make this cake gluten-free?
To make this fruit cake gluten-free, substitute the plain flour with a gluten-free all-purpose blend that contains xanthan gum. This will help mimic the structure of regular flour. Additionally, check that your baking powder is gluten-free to ensure the entire recipe remains suitable.
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).