Marilyn'S Fruit Cake
A rich, nut-filled fruit cake infused with candied cherries and pineapple, perfect for festive occasions or as a sweet gift, offering a moist texture and vibrant flavors.
Ingredients
Instructions
- Mix the eggs, melted margarine, sugar, vanilla and lemon flavoring together.
- Mix really well until the mixture is combined thoroughly.
- In a separate bowl, combine the chopped nuts, candied cherries, and candied pineapple with the flour.
- Add the first mixture into the fruit and nut mixture, working with your hands to combine well.
- Pour the batter into greased and floured loaf pans.
- Bake at 275°F for 2 hours or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a moister fruit cake, consider adding a splash of orange juice or a tablespoon of rum to the batter. If you want to reduce sugar, substitute half of it with unsweetened applesauce. Ensure the nuts are well-coated with flour before mixing to prevent them from sinking during baking. Experiment with different dried fruits for unique flavors!
Serving Suggestions
Serve slices of Marilyn's Fruit Cake with a dollop of whipped cream or a scoop of Lemon-Orange Sherbet for a refreshing contrast. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. Consider adding a cheese platter for a savory element to balance the sweetness.
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 foil, then freeze for up to three months. To reheat, thaw overnight in the fridge and warm slices in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Fruit Cake contains roughly 2250 calories, with 32g protein, 274g carbohydrates, and 100g fat. It is an excellent source of iron (74% of the Daily Value), protein (65% of the Daily Value), and vitamin C (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 931mg per serving (40% 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?
Using fresh fruit may alter the texture and moisture content of the cake. If you choose to use fresh fruit, ensure they are well-drained and diced. You may need to reduce the liquid in the recipe slightly to avoid a soggy batter.
How do I know when the fruit cake is done baking?
Check for doneness by inserting a knife or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep in mind that baking at a low temperature like 275°F may require careful monitoring.
Can I make this recipe ahead of time?
Absolutely! Fruit cake often tastes better after resting for a day or two as the flavors meld. Bake it in advance, let it cool completely, and store it wrapped tightly. Just be sure to bring it to room temperature before serving for the best flavor and texture.
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).