Hillbilly Fruit Cake
A nostalgic, sweet fruitcake packed with candied cherries, pineapple, dates, and pecans, perfect for festive occasions or as a rich, flavorful treat for fruitcake lovers.
Ingredients
Instructions
- Dredge the cut-up fruit with 1/2 cup of all-purpose flour to coat.
- Mix the white cake mix according to the package instructions; add vanilla extract and salt.
- Beat the mixture with a beater on medium speed for 2 minutes.
- Add one egg at a time, beating for 2 minutes after each addition.
- Stir in the chopped pecans and the floured fruit.
- Spread the batter evenly into two wax paper-lined and oiled bread pans or into an oiled and wax paper-lined angel food pan.
- Bake at 275°F (135°C) for 3 to 3 1/2 hours with a shallow pan of water placed below the cake for moisture.
- Allow the cake to cool completely after baking.
- Glaze the cooled cake with hot white corn syrup.
- Decorate with candied cherries or pineapple if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white in the cake mix preparation. If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure to coat the fruit thoroughly to prevent sinking during baking. Additionally, you can experiment with different nuts or dried fruits based on your preferences.
Serving Suggestions
Serve slices of Hillbilly Fruit Cake alongside a dollop of Honey Sage Whipped Butter for added richness. It pairs beautifully with a cup of spiced tea or coffee for a cozy dessert experience. For a festive touch, you can top it with additional candied fruits or a light glaze to enhance presentation.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. This will help maintain moisture and flavor. The cake can be kept at room temperature for up to a week or refrigerated for up to two weeks. To reheat, slice and warm in the microwave for a few seconds or in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hillbilly Fruit Cake contains roughly 2215 calories, with 32g protein, 393g carbohydrates, and 23g fat. It is an excellent source of iron (83% of the Daily Value), protein (63% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2493mg per serving (108% 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 in this recipe?
While fresh fruit can be used, it will change the texture and flavor of the cake. Fresh fruit contains more moisture and might not provide the same level of sweetness or preservation that candied fruit offers. If you choose to use fresh fruit, consider reducing the amount of liquid ingredients slightly.
How can I make this cake ahead of time?
This cake stores well, making it a great option for making ahead. You can bake it a few days in advance and let it cool completely. Wrap it tightly and store in an airtight container. It also freezes well; just ensure it's well-wrapped to prevent freezer burn. Thaw in the refrigerator overnight before serving.
What can I do if my cake is too dry after baking?
If your cake turns out dry, you can brush it lightly with a simple syrup or a flavored liqueur to add moisture. Alternatively, serve it with whipped cream or a scoop of ice cream to enhance the overall experience. Adding a drizzle of warm corn syrup can also help add moisture and sweetness.
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).