"Homemade" Fruit Cake
A rich, moist fruit cake packed with nuts, coconut, and spices, perfect for festive occasions or as a sweet treat for gatherings.
Ingredients
- 2 1/2 cups sugar ⓘ
- 4 eggs ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon cloves ⓘ
- 1 stick margarine ⓘ
- 1 can crushed pineapple, drained
- 2 cups flour ⓘ
- 1 cup Pet milk ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 cup Crisco or 2 sticks butter ⓘ
- 1 can coconut ⓘ
- 2 1/2 cups pecans, chopped ⓘ
- 1/2 big box raisins ⓘ
Instructions
- Butter the pan and place wax paper at the bottom.
- Mix all ingredients together until well combined.
- Bake at 350°F until the cake is firm.
Tips & Substitutions
To achieve a moist fruit cake, ensure the dried fruits, like raisins, are plumped up in warm water before adding them to the mix. You can substitute margarine with unsalted butter for a richer flavor. For a nut-free version, simply omit the pecans and add more raisins or dried fruit to maintain texture. Experiment with spices like allspice or cardamom for a unique twist.
Serving Suggestions
Serve slices of this delightful fruit cake with a scoop of Basic Vanilla Ice Cream(No Cooking) for a delicious contrast in temperature and texture. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for gatherings. Consider decorating the top with additional chopped pecans or coconut for an attractive presentation.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. You can also refrigerate it for longer shelf life, up to three weeks. To reheat, slice the cake and warm it gently in the microwave or oven, wrapped in foil, to retain moisture while serving.
Nutrition & Diet Analysis (per serving)
Each serving of "Homemade" Fruit Cake contains roughly 3127 calories, with 19g protein, 143g carbohydrates, and 287g fat. It is an excellent source of dietary fiber (121% of the Daily Value), vitamin C (66% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 1129mg per serving (49% 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 canned for this fruit cake?
Using fresh fruit can alter the moisture level of the cake. If you choose to use fresh fruit, like apples or berries, consider reducing other liquid ingredients slightly to maintain the right consistency. You may also need to add a bit of sugar to balance the tartness of fresh fruits.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper structure. Keep in mind that gluten-free cakes can be denser, so consider adding an extra egg or a tablespoon of baking powder to lighten the texture.
How can I make my fruit cake more flavorful?
Enhance the flavor by soaking the dried fruits in rum or orange juice overnight before adding them to the batter. Additionally, using high-quality spices and adding a splash of vanilla extract can elevate the overall taste of the cake. Always taste the batter before baking to adjust seasonings to your preference.
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).