Lula'S Fruit Cake
Lula's Fruit Cake is a rich, dense treat packed with candied cherries, pineapple, dates, and nuts, infused with whiskey and vanilla. Its hearty texture and sweet, nutty flavors make it perfect for special occasions or as a festive holiday dessert, appealing to those who love traditional, fruit-laden cakes.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the batter into a greased tube pan.
- Bake the cake at 250°F (121°C) for 4 hours.
- Place a pan of water over the cake and another pan of water under the cake during baking.
Tips & Substitutions
For a moister cake, ensure you do not overmix the batter once the flour is added. You can substitute the whiskey with apple juice or a non-alcoholic vanilla extract if desired. If you find candied fruit too sweet, consider reducing the sugar slightly or using unsweetened dried fruits instead. Always sift your flour to avoid lumps.
Serving Suggestions
This fruit cake is best served at room temperature, allowing the flavors to fully develop. Consider pairing it with a cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before freezing. To reheat, slice and warm in the oven at 300°F (150°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lula'S Fruit Cake contains roughly 1484 calories, with 30g protein, 311g carbohydrates, and 17g fat. It is an excellent source of iron (76% of the Daily Value), dietary fiber (71% of the Daily Value), and protein (61% of the Daily Value). Note that it is relatively high in sodium, at 536mg per serving (23% 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 you can use fresh fruit, it will alter the texture and moisture content of the cake. Fresh fruits may make the cake too wet, so if you choose to use them, reduce the other liquids in the recipe and consider adding a bit more flour to maintain structure.
How do I know when the cake is done baking?
Check the doneness of the cake by inserting a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is done. Baking at a low temperature like 250°F requires patience, so be sure to allow the full baking time.
Can I make this cake ahead of time?
Yes, this fruit cake can be made days in advance and actually tastes better after sitting for a day or two, as the flavors meld. Just make sure to store it properly and consider wrapping it tightly to maintain freshness.
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).