Light Fruitcake
Light Fruitcake is a delightful blend of pecans, walnuts, cherries, and pineapple, perfect for those who enjoy a fruity and nutty dessert. It boasts a moist texture and a hint of lemon, making it a festive treat suitable for holiday gatherings or special occasions.
Ingredients
Instructions
- In a large mixing bowl, combine pecans, walnuts, cherries, pineapple, and raisins. Toss with 1 cup of flour and set aside.
- Cream together the butter or margarine and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in lemon extract.
- Sift together the remaining 2 cups of flour and baking powder. Add in thirds to the creamed mixture, mixing well.
- Add the batter to the fruit mixture, mixing well to coat all fruits and nuts.
- Transfer the batter to a well-greased 10-inch tube pan, covering tightly with foil.
- Place a pan of hot water on the bottom oven rack.
- Bake the cake on the shelf above the water in a slow oven at 300°F for 2 1/2 hours.
- Remove the foil and bake for an additional 3 to 5 minutes or until the top is slightly dry.
- Remove the cake from the pan when cooled thoroughly. Store in a tightly covered container.
Tips & Substitutions
To keep your fruitcake moist, consider soaking the dried fruits in light corn syrup or a splash of rum before mixing. If you prefer, you can substitute pecans with almonds or use other dried fruits like apricots. Ensure you sift the flour to avoid lumps, and don't skip the baking powder to achieve a light texture.
Serving Suggestions
This light fruitcake pairs beautifully with a dollop of whipped cream or a slice of cheese for a savory touch. It can be served as a dessert or a festive snack alongside coffee or tea. For a more indulgent experience, serve it with Quick And Easy Maple Custard drizzled over it.
Storage & Reheating
Store the cooled fruitcake in an airtight container at room temperature to maintain its moisture. It can last for several weeks. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, placing it in the freezer. To enjoy, simply thaw it overnight in the refrigerator.
Nutrition & Diet Analysis (per serving)
Each serving of Light Fruitcake contains roughly 591 calories, with 6g protein, 148g carbohydrates, and 3g fat. It is an excellent source of vitamin C (23% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 different fruits in this fruitcake?
Absolutely! Feel free to substitute with your favorite dried fruits like apricots, cranberries, or figs. Just make sure to adjust the quantities to maintain the balance of flavors and moisture in the cake.
How can I prevent the fruit from sinking to the bottom?
Tossing the fruit and nuts in flour before adding them to the batter helps keep them suspended during baking. Additionally, gently folding them into the mixture rather than stirring too vigorously will help maintain their position.
Is it necessary to use a tube pan?
Using a tube pan is recommended as it allows for even baking and provides the necessary structure for this dense fruitcake. If you don't have one, you can use a bundt pan, but ensure to grease it well to prevent sticking.
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).