Granny'S Fruit Cake
Granny's Fruit Cake is a delightful blend of rich flavors and textures, featuring a medley of nuts and dried fruits. This cake is perfect for festive occasions or as a comforting treat, appealing to both traditionalists and adventurous eaters alike.
Ingredients
Instructions
- Preheat oven to 350°.
- Sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar together.
- Add eggs to the creamed mixture.
- Combine milk, vanilla, and oil in a measuring cup.
- Alternate adding the flour mixture and milk mixture until the batter is blended.
- Process the fruit and nut mixture until small pieces.
- Fold the fruit and nut mixture into the batter.
- Bake in two 9-inch cake pans for 35 to 40 minutes or in a Bundt pan for 50 minutes.
Tips & Substitutions
For a moist cake, consider using a mixture of butter and oil, as suggested in this recipe. If you're out of cake flour, you can substitute all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. To enhance the flavor, add spices like cinnamon or nutmeg, which can also complement other American recipes like Pumpkin Gingerbread.
Serving Suggestions
This fruit cake is delightful on its own, but you can enhance it with a light dusting of powdered sugar or a drizzle of glaze. It pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a festive touch, serve alongside Strawberry Pies or a slice of Pineapple Crush Cake during gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, perfect for enjoying with a cup of tea.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Fruit Cake contains roughly 484 calories, with 8g protein, 76g carbohydrates, and 7g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 905mg per serving (39% 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 a different type of nut in this recipe?
Absolutely! While peanuts or mixed nuts are great, feel free to substitute with walnuts, almonds, or pecans based on your preference. Just ensure they're chopped finely for even distribution in the batter.
Is it possible to make this cake gluten-free?
Yes, you can make a gluten-free version by substituting cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture, and adjust the baking time slightly if needed.
How can I enhance the fruit flavor in the cake?
To enhance the fruit flavor, consider adding dried fruits like raisins, cranberries, or chopped apricots to the batter. Soaking them in a bit of rum or juice before incorporating can intensify their flavor and moisture.
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).