Light Fruit Cake
A moist and flavorful light fruit cake packed with a variety of dried and candied fruits, nuts, and coconut. Its rich taste and dense texture make it perfect for special occasions or as a festive treat, appealing to those who enjoy fruit-laden baked goods with a hint of vanilla and walnut flavors.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in 2 1/2 cups of self-rising flour, vanilla flavoring, milk, raisins, pineapple, cherries, mixed fruit, coconut, and pecans.
- Flour the chopped pineapple last and fold it into the batter.
- Pour the batter into a prepared baking pan.
- Bake at 250°F for approximately 3 to 3 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. You can substitute black walnut flavoring with almond extract for a different flavor profile. If you don’t have self-rising flour, combine all-purpose flour with baking powder and salt. Consider adding a pinch of nutmeg or cinnamon for extra warmth. This cake pairs beautifully with Bananas Royale as a dessert option.
Serving Suggestions
Serve this light fruit cake as a delightful dessert or as part of a festive brunch spread. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider a side of whipped yellow turnips for a unique twist on traditional sides. A cup of tea or coffee complements the rich flavors of the cake beautifully, making it perfect for afternoon gatherings.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm it in a microwave for 10-15 seconds or in an oven at a low temperature until just heated through. Avoid overheating to maintain its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Light Fruit Cake contains roughly 3939 calories, with 44g protein, 332g carbohydrates, and 287g fat. It is an excellent source of dietary fiber (137% of the Daily Value), iron (116% of the Daily Value), and vitamin C (101% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 623mg per serving (27% 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?
Yes, you can use fresh fruit, but you may need to adjust the moisture content. Make sure to chop the fresh fruit and drain any excess juice to prevent the batter from becoming too wet. Fresh fruits like cherries and pineapple will add a vibrant flavor, but be cautious with the quantities to maintain the right batter consistency.
How can I make this cake nut-free?
To make this fruit cake nut-free, simply omit the pecans from the recipe. You can replace them with an equal amount of chopped dried fruits or seeds, like sunflower seeds, for added texture without the nut flavor. This ensures that everyone can enjoy the cake, including those with nut allergies.
What can I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing the batter or not properly creaming the butter and sugar. For future attempts, mix just until combined after adding flour, and ensure your butter and eggs are at room temperature. Adding a tablespoon of lemon juice or yogurt can also help lighten the texture.
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).