Mama Dub Fruit Cake
A rich, fruity cake combining pears, raisins, candied cherries, and pecans, perfect for festive occasions or special gatherings with deep, sweet flavors and moist texture.
Ingredients
Instructions
- Prepare a tube cake pan with heavy brown paper and grease it well. Set aside about 1 cup of flour from the 3 cups measured.
- Reserve the raisins, cherries, preserves, and nuts separately.
- Mix the remaining ingredients to form a good batter.
- Dredge the reserved raisins, cherries, preserves, nuts, and the reserved flour together.
- Add this dredged mixture into the batter and fold gently.
- Pour the batter into the prepared tube cake pan.
- Bake at 200°F (93°C) until done, approximately 6 hours.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. Ensure that your eggs are at room temperature for better incorporation into the batter. When dredging the fruits and nuts, make sure they are well-coated in flour to prevent sinking during baking. If you don't have homemade pear preserves, store-bought will work, but opt for a high-quality brand for the best taste.
Serving Suggestions
This fruit cake is a delightful treat that pairs beautifully with a cup of tea or coffee. Serve it plain, or with a dollop of whipped cream for added richness. It also makes a lovely holiday gift when wrapped in festive packaging. For a complete dessert experience, consider serving it alongside Joy'S Delight for a festive spread.
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 then in aluminum foil, placing it in the fridge for up to a month. To reheat, slice and warm in a low oven or microwave, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Dub Fruit Cake contains roughly 2885 calories, with 9g protein, 196g carbohydrates, and 205g fat. It is an excellent source of dietary fiber (29% of the Daily Value), vitamin C (26% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and calcium. It also contributes 8g 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 cake?
Absolutely! Feel free to substitute raisins and candied cherries with other dried fruits like cranberries or apricots. Just remember to dredge them in flour to keep them from sinking. This flexibility allows you to customize the cake to your taste and make it uniquely yours.
Is it necessary to use a tube cake pan?
Using a tube cake pan is recommended to ensure even cooking, especially with a dense batter like this one. The central tube allows heat to circulate, promoting thorough baking. If you don't have one, you can use a bundt pan, but adjust the baking time as needed.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Given the low baking temperature of 200°F, it may take a while, but patience is key. If you notice the top browning too quickly, tent it with foil.
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).