Mother'S Fruit Cake
A rich, fruit-filled cake with candied cherries, pineapple, dates, and crunchy pecans, perfect for festive occasions or as a sweet gift for loved ones.
Ingredients
Instructions
- Mix the dates, candied cherries, and candied pineapple with the flour until all pieces are coated.
- Set the coated fruit mixture aside.
- In a separate bowl, beat the eggs, sugar, and vanilla until frothy.
- Combine the egg mixture with the coated fruit mixture.
- Add the broken-up pecans and stir until evenly distributed.
- Pack the mixture into two 8-inch round pans lined with brown paper, with a hole in the middle or use a fruit glass in the center of a regular pan.
- Bake in a 275°F (135°C) oven for 1 1/2 to 2 hours.
- Let the cake set for 5 minutes before peeling off the paper.
Tips & Substitutions
Ensure your dates are moist, as drier dates can lead to a crumbly texture. If unavailable, you can substitute with figs or raisins. For a nut-free version, replace pecans with sunflower seeds or omit them entirely. Mixing the fruit with flour helps prevent sinking during baking, ensuring an even distribution throughout the cake.
Serving Suggestions
Serve slices of Mother’s Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Mac'S Holiday Eggnog for festive occasions. For added flavor, consider a light drizzle of warm caramel sauce on top, enhancing the sweetness of the fruit.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. To prolong freshness, you can refrigerate it for up to three weeks. For reheating, slice and warm individual pieces in the microwave for 15-20 seconds, or enjoy cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Fruit Cake contains roughly 317 calories, with 4g protein, 48g carbohydrates, and 3g fat. It is a good source of calcium (15% of the Daily Value) and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 860mg per serving (37% 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 different types of nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just make sure to chop them to a similar size to maintain the texture. Each type of nut will bring a unique flavor profile to the cake, so feel free to experiment!
What can I do if my fruit cake is too dry?
You can also store the cake with a slice of bread in the container; the bread will help retain moisture and keep the cake soft.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Additionally, the edges should start to pull away from the sides of the pan. Remember, baking times can vary based on your oven, so keep an eye on it!
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).