Mammy'S Fruit Cake
A rich and fruity cake featuring cherries, glazed pineapple, and pecans, perfect for celebrations or special occasions, offering a moist texture and delightful flavor combination.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add well beaten eggs and blend well.
- Chop nuts and mix in part of flour.
- Sift remaining flour and baking powder; fold into egg butter mixture.
- Add vanilla and lemon flavorings; mix well.
- Add cherries, glazed pineapple, and chopped pecans.
- Mix by hand until well combined.
- Pour batter into a greased tube pan.
- Place in a cold oven.
- Bake for 3 hours at 275°F.
- If using small pans, reduce baking time accordingly.
- Doubles well for larger quantities.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you want to reduce the sweetness, consider using fewer cherries or glazed pineapple. To add a twist, substitute half of the pecans with walnuts or use dried fruits like apricots or cranberries. This recipe also doubles well for larger gatherings, making it perfect for holiday parties or family gatherings.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with Simply Sensational Herbed Nuts for a charming dessert platter at gatherings.
Storage & Reheating
Store leftover Mammy's 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, keeping it in the freezer for up to three months. To enjoy it again, thaw it in the refrigerator overnight before serving, or let it sit at room temperature for a couple of hours.
Nutrition & Diet Analysis (per serving)
Each serving of Mammy'S Fruit Cake contains roughly 1293 calories, with 22g protein, 248g carbohydrates, and 13g fat. It is an excellent source of iron (151% of the Daily Value), potassium (59% of the Daily Value), and calcium (54% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% 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 different fruits in the cake?
Absolutely! While cherries and glazed pineapple are traditional, feel free to experiment with other fruits like dried figs, raisins, or even fresh berries. Just ensure that the moisture content is balanced so the cake doesn't become too wet.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or a regular cake pan. Just remember that the baking time may vary; check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
How do I know when the cake is done baking?
The cake is done when it's golden brown and a toothpick inserted in the center comes out clean. Since this cake bakes at a low temperature, be patient, and avoid opening the oven door too often to maintain consistent heat.
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).