Montine'S Fruitcake
A rich, fruity cake packed with candied cherries, pineapple, dates, and toasted pecans, perfect for festive occasions or a sweet treat with coffee or tea.
Ingredients
Instructions
- Mix all ingredients in a large bowl.
- Pour the mixture into a greased Bundt pan or loaf pans.
- Bake at 300°F (150°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of rum or whiskey to the mixture. You can substitute the pecans with walnuts or almonds if desired. If you prefer a less sweet fruitcake, you can reduce the amount of candied fruits and increase the nuts. Be careful not to overmix the batter to keep the cake light and moist.
Serving Suggestions
Montine's Fruitcake is delightful on its own, but for a festive touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or tea. For a complete dessert spread, consider serving it alongside an Amaretto Cheese Plate to balance the sweetness with savory flavors.
Storage & Reheating
Once the fruitcake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze slices wrapped in foil for up to three months. To reheat, let it thaw in the fridge overnight, then warm in the oven at low heat for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Montine'S Fruitcake contains roughly 2509 calories, with 31g protein, 285g carbohydrates, and 100g fat. It is an excellent source of dietary fiber (90% of the Daily Value), protein (62% of the Daily Value), and calcium (57% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 518mg per serving (23% 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 fruits instead of candied fruits?
Using fresh fruits in this recipe is not recommended, as they contain too much moisture and can affect the texture of the cake. Stick with the candied versions for the best results, or try dehydrated fruits as a substitute.
How can I make this fruitcake healthier?
To make a healthier version, you can reduce the amount of sweetened condensed milk and replace it with unsweetened applesauce. Additionally, using whole wheat flour instead of regular flour can add some fiber. Just be aware that these changes may alter the cake's texture.
What can I do if my fruitcake is too dense?
If your fruitcake turns out too dense, it could be due to overmixing or too many heavy ingredients. To lighten it up next time, mix just until combined. Adding an extra egg or a bit of baking powder can also help improve the 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).