Nettie'S Fruit Cake
A vibrant fruit cake combining fresh fruits and light batter, perfect for a warm dessert or teatime treat enjoyed by fruit lovers and those seeking a flavorful, wholesome dessert.
Ingredients
Instructions
- Beat 3 eggs until frothy. Gradually blend in 9 level tablespoons of granulated sugar.
- Add 9 level tablespoons of flour and mix well. Fold in peeled and cubed fruit: 2 apples, 2 bananas, 2 apricots, 1 cup blueberries or cherries, 1 cup strawberries or seedless grapes.
- Butter a 9-inch square pan and line it with buttered wax paper.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm with whipped cream.
Tips & Substitutions
For a lighter texture, ensure the eggs are beaten until really frothy before adding sugar. If you're short on fresh fruit, you can substitute with frozen berries. For a twist, consider adding a pinch of cinnamon or nutmeg to the batter. This cake can also be made gluten-free by using a gluten-free flour blend. When folding in the fruit, be gentle to maintain the airiness of the batter.
Serving Suggestions
This fruit cake is delightful when served warm, topped with a generous dollop of whipped cream. For an extra special treat, pair it with a scoop of vanilla ice cream or serve alongside fresh berries. It makes a lovely dessert after a hearty meal or can be enjoyed as a sweet breakfast. Consider serving it with a side of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for about a week. To reheat, slice and warm in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Nettie'S Fruit Cake contains roughly 810 calories, with 11g protein, 167g carbohydrates, and 12g fat. It is an excellent source of protein (23% of the Daily Value), iron (21% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and vitamin C.
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 fruits in this recipe?
Absolutely! This recipe is versatile; you can swap in your favorite fruits or whatever is in season. Try using peaches, pears, or even mixed dried fruits for a different flavor profile. Just keep the total fruit volume similar to ensure the batter holds together well.
Is it possible to make this cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake the cake in advance and store it. If made ahead, just reheat slices in the microwave or oven before serving for the best texture.
What can I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or not beating the eggs enough. For future batches, ensure you beat the eggs until frothy and mix the flour gently until just combined. Also, check your oven temperature to ensure it's accurate, as baking at the wrong temperature can affect 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).