Golden Fruit Cake
Golden Fruit Cake is a rich, moist dessert packed with golden raisins, candied cherries, pineapple, and chopped nuts. Its warm, sweet flavors make it perfect for special occasions or holiday celebrations, offering a delightful combination of fruity and nutty tastes with a tender, dense texture.
Ingredients
Instructions
- Cut the candied cherries in half.
- Cream together the butter, sugar, and eggs until well combined.
- Add the cream of tartar, milk, brandy extract, vanilla, flour, and salt gradually, mixing well after each addition.
- Fold in the golden raisins, chopped nuts, candied cherries, and candied pineapple.
- Pour the batter into a prepared baking pan.
- Bake at 275°F (135°C) for 2 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and high-quality vanilla extract. If you can't find golden raisins, regular raisins work well too. To avoid overmixing, incorporate the dry ingredients gently. Ensuring your baking pan is well-prepared will help the cake release easily. This cake is perfect for festive occasions, similar to other classic American recipes.
Serving Suggestions
Serve slices of Golden Fruit Cake with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Butterscotch Dessert for a delightful dessert spread. Consider adding a fruit compote for a refreshing contrast to the rich cake.
Storage & Reheating
Store any leftover Golden Fruit Cake in an airtight container at room temperature for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature or lightly warm in the oven to refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Fruit Cake contains roughly 1941 calories, with 10g protein, 291g carbohydrates, and 65g fat. It is an excellent source of potassium (106% of the Daily Value), iron (60% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 561mg per serving (24% 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 substitute the butter with oil?
While you can use oil in place of butter, it will change the texture and flavor of the cake. Butter provides a rich taste and a firmer structure, so for best results, stick to butter. If you prefer a lighter option, you might try a mix of butter and oil.
How can I make this cake more festive?
To enhance the festive feel, consider adding zest from citrus fruits like orange or lemon to the batter. You can also top the cake with a light glaze or a sprinkle of powdered sugar before serving. Incorporating seasonal spices like nutmeg or cinnamon can also elevate the flavor.
What can I use instead of candied fruits?
If candied fruits are unavailable, you can replace them with dried fruits such as apricots or figs, or use fresh fruits like chopped apples or pears. Just be mindful that fresh fruits may add moisture and require slight adjustments to baking time.
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).