Layer Fruit Cake
A delightful layered fruit cake featuring a rich combination of dried fruits, nuts, and a hint of allspice, perfect for special occasions or teatime. Its moist texture and sweet jam filling make it a crowd-pleaser, suitable for those who love flavorful, fruit-filled desserts with a nutty crunch.
Ingredients
Instructions
- Run nuts and raisins through a food chopper.
- Cream sugar, margarine, eggs, and buttermilk until well combined.
- Add dry ingredients: cake flour, allspice, and baking soda, mixing thoroughly.
- Stir in blackberry jam, chopped nuts, and raisins.
- Pour batter into three or four greased cake pans.
- Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to a cup of milk. Ensure the nuts and raisins are finely chopped for even distribution throughout the cake. This recipe can also be adapted by adding dried fruits or swapping pecans for walnuts if desired.
Serving Suggestions
Serve this Layer Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Lila'S Butter Pecan Ice Cream for an indulgent treat. You can also enjoy it alongside a cup of tea or coffee, making it a perfect addition to any afternoon gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to three months. To reheat, allow the cake to thaw in the refrigerator overnight, then warm individual slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Layer Fruit Cake contains roughly 927 calories, with 8g protein, 61g carbohydrates, and 76g fat. It is an excellent source of dietary fiber (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 914mg per serving (40% 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 regular flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as tender. For the best results, consider sifting the all-purpose flour to lighten it up a bit. This will help achieve a similar texture to cake flour.
What can I substitute for margarine?
You can substitute margarine with an equal amount of unsalted butter or a plant-based butter alternative, depending on your dietary preferences. If you choose butter, keep in mind that it will add a slightly different flavor to the cake.
How can I make this cake more festive?
To make this cake more festive, consider adding a layer of cream cheese frosting between the layers or drizzling a simple glaze on top. You can also decorate with fresh fruit or edible flowers to enhance its visual appeal for special occasions.
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).