Kentucky Fruit Cake
A rich, moist fruitcake packed with raisins, candied cherries, pineapple, and warm spices, perfect for festive occasions or enjoyed as a sweet treat year-round.
Ingredients
- 15 oz. box raisins
- 1 1/2 cups water ⓘ
- 1 1/2 cups sugar ⓘ
- 1/4 cup margarine ⓘ
- 1 1/4 cups pecans ⓘ
- 2 1/2 cups plain flour ⓘ
- 3 eggs ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon allspice
- 1/2 pound green candied cherries
- 1/2 pound red candied cherries ⓘ
- 1 pound candied pineapple ⓘ
Instructions
- Combine raisins, water, and sugar in a saucepan.
- Bring to a boil and simmer for 5 minutes.
- Add margarine; set aside to cool.
- Combine candied fruit with 1/2 cup flour and dredge to coat.
- Add beaten eggs to the cooled fruit mixture.
- In a separate bowl, mix all dry ingredients including baking powder, soda, salt, cinnamon, cloves, and allspice.
- Gradually add dry mixture to the wet ingredients, mixing thoroughly.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake at 275°F (135°C) for 2 1/2 hours.
Tips & Substitutions
For a moister cake, soak the raisins overnight in the water. If you prefer a different nut, walnuts can be substituted for pecans. You can also add chopped dates for additional sweetness and texture. Ensure that the candied fruit is well-coated in flour to prevent sinking in the batter. This Kentucky Fruit Cake pairs wonderfully with a cup of tea or coffee.
Serving Suggestions
Slice the cake and serve it plain, or with a dollop of whipped cream for added richness. It also pairs nicely with a scoop of vanilla ice cream or a slice of cheese. This cake makes for a delightful dessert at holiday gatherings, alongside treats like Fruit Christmas Cookies or Pecan Snow Balls. A cup of spiced tea complements the flavors beautifully.
Storage & Reheating
Store the Kentucky Fruit Cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to three months. To reheat, let it thaw overnight in the fridge and warm it gently in the oven at 250°F (120°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Fruit Cake contains roughly 1345 calories, with 23g protein, 204g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (90% of the Daily Value), calcium (76% of the Daily Value), and iron (64% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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?
Fresh fruit can alter the texture and moisture of the cake, making it denser and potentially soggy. If you prefer fresh fruit, consider using very well-drained options, but keep in mind that traditional recipes typically rely on candied fruit for flavor and preservation.
What can I substitute for margarine?
Butter is a great substitute for margarine in this recipe, providing a richer flavor. For a dairy-free option, use coconut oil or a vegan butter alternative. Ensure any substitute you choose is in the same quantity as the margarine called for.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan. Keep in mind that this cake is dense, so it may take longer than regular cakes to bake through.
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).