Merican Fruit Cake
A moist, fruity cake packed with pineapple and nuts, perfect for casual gatherings or teatime, offering a sweet, tropical flavor with a crunchy nutty finish.
Ingredients
Instructions
- Mix crushed pineapple, flour, sugar, chopped nuts, soda, and beaten eggs together well.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 350°F for 45 minutes.
- Let cool and frost if desired.
Tips & Substitutions
For a moister cake, ensure the crushed pineapple is well-drained before mixing. You can substitute half of the sugar with brown sugar for a deeper flavor. If you prefer a nut-free version, simply omit the chopped nuts or replace them with dried fruit. Adding a teaspoon of vanilla extract can enhance the overall taste, making it even more delightful.
Serving Suggestions
This Merican Fruit Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside a slice of Strawberry Creme Cake for a delightful dessert spread.
Storage & Reheating
To store leftovers, cover the fruit cake with plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. When ready to enjoy, simply bring it to room temperature or warm it in the microwave for a few seconds to refresh its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Merican Fruit Cake contains roughly 1225 calories, with 26g protein, 253g carbohydrates, and 15g fat. It is an excellent source of vitamin C (61% of the Daily Value), iron (52% of the Daily Value), and protein (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 829mg per serving (36% 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 pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely crush it and drain excess juice to maintain the cake's texture. The flavor may be slightly different, but it will still be delicious. Adjust the sugar level if the fresh pineapple is sweeter than expected.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help achieve a similar texture. Just ensure that all other ingredients, especially the baking soda, are gluten-free as well.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding spices such as cinnamon or nutmeg to the batter. You can also mix in a teaspoon of almond extract for a nutty aroma. Another great option is to add coconut flakes, which will complement the pineapple beautifully.
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).