Hawaiian Fruitcake
A moist, tropical fruitcake featuring crushed pineapple and chopped nuts, perfect for festive occasions or teatime, offering a sweet and nutty flavor with a tender crumb.
Ingredients
Instructions
- Sift flour, baking soda, and salt into a large bowl.
- Add sugar, beaten eggs, and crushed pineapple with juice to the flour mixture.
- Stir in coarsely chopped nuts.
- Mix with a wooden spoon until the batter is moist and well combined.
- Pour batter into a greased 9 x 13-inch pan.
- Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool and frost with Cream Cheese Icing.
Tips & Substitutions
For a moist Hawaiian Fruitcake, ensure you use the crushed pineapple with juice, as it adds flavor and moisture. If you're looking for a nut-free option, you can substitute the nuts with dried fruits like raisins or cranberries. You can also replace the sugar with brown sugar for a deeper flavor profile. Sifting the dry ingredients helps incorporate air, resulting in a lighter cake.
Serving Suggestions
This Hawaiian Fruitcake is delightful on its own but pairs beautifully with a light Cream Cheese Icing. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It makes an excellent dessert for gatherings or as an afternoon snack with coffee or tea. Consider serving it alongside a refreshing Summer Cool Punch for a festive touch.
Storage & Reheating
Store any leftover Hawaiian Fruitcake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place slices in the microwave for about 10-15 seconds or enjoy it cold. If frosted, it's best to store it in the refrigerator to keep the cream cheese icing fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Fruitcake contains roughly 229 calories, with 5g protein, 47g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 815mg 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it's crushed finely and retains some juice. Fresh pineapple may alter the moisture content slightly, so adjust the baking time as needed. The cake may have a lighter texture with fresh fruit, but it will still be delicious.
How can I make this cake gluten-free?
To make a gluten-free version of Hawaiian Fruitcake, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that your baking soda and any additional ingredients are also gluten-free. This will help maintain the cake’s texture while accommodating dietary needs.
What can I use instead of cream cheese for frosting?
If you're looking for an alternative to cream cheese, you can use mascarpone cheese for a similar creamy texture and mild flavor. Greek yogurt mixed with a bit of powdered sugar also works well for a lighter frosting. Just ensure any substitute complements the sweet and fruity flavors of the cake.
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).