Lap Cakes
Rich and fruity lap cakes featuring candied cherries, pineapple, raisins, and pecans, blended with chocolate and spices for a decadent treat suitable for festive occasions or special gatherings.
Ingredients
- 16 oz. candied cherries, chopped ⓘ
- 16 oz. candied pineapple, chopped ⓘ
- 1 box raisins or chopped dates ⓘ
- 2 qt. chopped pecans ⓘ
- 1 c. flour ⓘ
- 1/2 lb. unsweetened chocolate, melted ⓘ
- 2 c. dark syrup ⓘ
- 2 c. sugar ⓘ
- 8 eggs, beaten
- 1 tsp. cinnamon ⓘ
- 1 tsp. allspice
- 1/2 tsp. ground cloves ⓘ
- 1/2 tsp. nutmeg ⓘ
- 1 tsp. baking soda
- 1/4 tsp. salt ⓘ
Instructions
- Mix candied cherries, candied pineapple, raisins or chopped dates, and chopped pecans with 1 cup of flour; set aside.
- Mix melted unsweetened chocolate, dark syrup, and sugar.
- Add beaten eggs to the mixture.
- Add cinnamon, allspice, ground cloves, nutmeg, baking soda, and salt.
- Add enough flour to make the mixture not runny; then fold in the fruits and nuts.
- The dough will now be thick.
- Spread the dough to 1/2-inch thickness in greased and floured pans; pat down with a hand dipped in water.
- Bake at 350°F for 25 minutes.
- Remove from pans; serve while still hot.
- Edges will be hard but will soften when stored tightly covered.
Tips & Substitutions
For a richer flavor, consider using chocolate chips or adding a splash of vanilla extract to the batter. If you don't have unsweetened chocolate, you can substitute with cocoa powder, but reduce the sugar slightly. To enhance the texture, lightly toast the pecans before mixing them in. Ensure the fruit is well-drained to prevent excess moisture in the batter.
Serving Suggestions
These Lap Cakes are delightful served warm, either plain or with a dollop of whipped cream for added richness. They can be paired with a cup of tea or coffee, making for a delightful afternoon treat. For a festive touch, consider serving alongside Mary'S Mosaic Fruit Slices, which complement the flavors beautifully.
Storage & Reheating
Allow the Lap Cakes to cool completely before storing. Keep them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, freeze them in individual portions, wrapped tightly in plastic wrap, for up to three months. To reheat, simply microwave for a few seconds or warm in an oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lap Cakes contains roughly 3865 calories, with 45g protein, 477g carbohydrates, and 218g fat. It is an excellent source of dietary fiber (234% of the Daily Value), calcium (127% of the Daily Value), and iron (122% of the Daily Value). 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?
While fresh fruit can be used, it will alter the texture and moisture content of the cake. If substituting, ensure to reduce the quantity of other liquids and consider adding a bit of sugar to mimic the sweetness of candied fruit.
How can I tell when the Lap Cakes are done baking?
The cakes should be firm to the touch and a toothpick inserted into the center should come out clean or with a few moist crumbs. Keep an eye on the edges; they should be slightly darker but not burnt.
Can I make this recipe in advance?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. However, for the best texture, it's recommended to bake them fresh. If baked in advance, they can be stored as mentioned above.
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).