Mary'S Candied Fruit Cake
Mary's Candied Fruit Cake is a rich, dense treat packed with colorful candied fruits and crunchy pecans. Its sweet and chewy texture makes it perfect for holiday celebrations or as a festive gift, appealing to those who love fruity, nut-filled baked goods with a nostalgic charm.
Ingredients
Instructions
- Combine flour, baking powder, and salt in a large bowl.
- Add candied pineapple, cherries, and chopped dates; mix with hands until well incorporated.
- Beat 4 eggs until frothy; gradually beat in 1 cup sugar.
- Add the egg mixture to the fruit mixture; mix well.
- Add pecans and mix thoroughly.
- Grease loaf pans and pack the mixture in very firmly.
- Bake at 275°F (135°C) for 1 hour. Do not overbake.
- Turn out on a rack and cool.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a splash of rum to the egg mixture. If you don't have pecans, walnuts or almonds can be used as substitutes. Ensure that the fruit is evenly distributed throughout the batter for the best texture. Mixing with your hands helps to break down the candied fruit and incorporate it effectively.
Serving Suggestions
This candied fruit cake is delightful on its own, but it pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside a Fresh Fruit Tray or drizzle with a simple glaze. It also makes a great dessert option for holiday gatherings or as a sweet treat after a meal.
Storage & Reheating
Store the candied fruit cake in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it for up to 2 weeks or freeze it for up to 3 months. To reheat, simply slice and warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Candied Fruit Cake contains roughly 1602 calories, with 26g protein, 211g carbohydrates, and 83g fat. It is an excellent source of dietary fiber (91% of the Daily Value), iron (56% of the Daily Value), and protein (51% of the Daily Value). Note that it is relatively high in sodium, at 2227mg per serving (97% 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 is not recommended as it has a higher moisture content, which can affect the cake's texture. Stick with candied fruit for the best results. If you want to reduce sweetness, you could use unsweetened dried fruits and adjust sugar accordingly.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but it should still yield a delicious cake.
Can I make this cake in advance?
Absolutely! This cake actually improves in flavor after a day or two. Prepare it in advance and store it as directed. Just be sure to wrap it tightly to maintain freshness. It’s perfect for holiday baking or special occasions!
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).