Mary Pudding Hill Fruit Cake
A rich, nutty fruit cake loaded with candied pineapple, cherries, and coconut, perfect for festive occasions or sharing with loved ones.
Ingredients
Instructions
- Beat the eggs in a mixing bowl.
- Add sugar and beat again until well combined.
- Dredge the candied pineapple, candied cherries, and pecans in 1 cup of flour.
- Add the floured fruit and nuts to the egg and sugar mixture.
- Gradually add 2 cups of flour and mix well.
- Pour the batter into a greased and floured pan.
- Bake at 250°F (120°C) for 1 1/2 to 2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider soaking the pecans in a bit of rum or vanilla extract before adding them to the mixture. If you're short on candied fruit, you can substitute with fresh fruits like chopped apples or pears, though this may alter the texture slightly. Ensure the eggs are at room temperature for better emulsification, and for a twist, add a teaspoon of almond extract.
Serving Suggestions
This cake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of Walding Family Ice Cream for a delightful contrast. It also pairs beautifully with a cup of tea or coffee, making it an excellent addition to any gathering or as a special treat for Breakfast Or Midnight Snack.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to a week or refrigerated for up to two weeks. For reheating, slice a piece and warm it gently in the microwave for about 10-15 seconds, just until slightly warm without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Pudding Hill Fruit Cake contains roughly 1948 calories, with 40g protein, 251g carbohydrates, and 93g fat. It is an excellent source of iron (83% of the Daily Value), protein (79% of the Daily Value), and dietary fiber (71% of the Daily Value). It also contributes 20g 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 make this cake in advance?
Absolutely! This fruit cake actually tastes better after a day or two as the flavors meld together. Prepare it ahead of time and store it properly to maintain its moisture and flavor. Just remember to wrap it tightly to prevent it from drying out.
What can I use instead of candied fruits?
If you're looking for alternatives, consider using dried fruits like raisins, apricots, or cranberries. You can also use fresh fruits, but keep in mind they will provide more moisture, which could affect the cake's texture.
How can I ensure my cake bakes evenly?
To ensure even baking, use a dark or non-stick pan and avoid opening the oven door too frequently. Additionally, consider rotating the pan halfway through baking to promote uniform heat distribution. Using a toothpick to check for doneness is essential; it should come out clean when the cake is ready.
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).