Mama Harrison'S Fruit Cake
A rich, fruit-filled cake featuring pineapple, raisins, and nuts, infused with warm spices, perfect for celebrations or special occasions with a moist, flavorful bite.
Ingredients
Instructions
- Mix 1/2 cup sugar and 1/2 cup crushed pineapple in a heavy pan and cook until thick.
- Allow the mixture to cool.
- Separate the eggs; beat the whites until stiff and set aside. Beat the yolks until frothy.
- Sift together the flour, nutmeg, baking powder, cinnamon, and salt. Set aside.
- Cream the remaining sugar and shortening until light and fluffy.
- Add cherries with juice, dark jelly, pineapple mixture, and egg yolks to the creamed mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture and blend thoroughly.
- Fold in the beaten egg whites gently, then add raisins and nuts, stirring until evenly distributed.
- Pour batter into a greased Bundt or tube pan.
- Bake at 250°F (120°C) for 2 1/2 to 3 hours, until a toothpick inserted comes out clean.
Tips & Substitutions
For a moister cake, consider substituting some of the shortening with applesauce or yogurt. You can also use a mix of pecans and walnuts for varied texture. If you don't have dark jelly, light jelly or even fruit preserves can work as substitutes. Ensure that you sift the flour to prevent lumps and help the cake rise evenly.
Serving Suggestions
Serve the fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Aunt Frieda'S Cookies, making a delightful dessert spread. Consider offering a warm cup of spiced tea or coffee on the side to enhance the flavors of the spices in the cake.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for several weeks. To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Harrison'S Fruit Cake contains roughly 1241 calories, with 9g protein, 74g carbohydrates, and 103g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 752mg per serving (33% 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 make this fruit cake ahead of time?
Absolutely! This fruit cake actually improves in flavor after a day or two. You can bake it a week in advance and store it wrapped tightly. Just make sure to let it cool completely before wrapping to prevent moisture buildup.
Is it possible to substitute fresh fruit instead of dried?
While fresh fruit can be used, it may change the texture and moisture level of the cake. If you prefer, you can use fresh chopped apples or pears, but consider reducing the overall liquid in the recipe to compensate for the moisture from the fresh fruit.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar by up to 1/4 cup. You can also balance the sweetness with a pinch of salt or by adding a bit more cinnamon and nutmeg, which enhances the overall flavor without increasing sugar content.
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).