New Orleans Fruit Cake
A rich and flavorful fruit cake featuring candied fruits and pecans, perfect for festive occasions or as a hearty dessert for those who enjoy sweet, nutty treats.
Ingredients
Instructions
- Combine mixed candied fruits, whole red candied cherries, pecan halves, and green candied cherries in a large bowl.
- Sift sugar, flour, salt, and baking powder together into the bowl over the fruit mixture, coating the fruits well.
- Grease a large loaf pan and line it with double layers of waxed paper.
- Spoon the batter into the prepared pan and press down firmly.
- Bake at 300°F for 2 hours.
Tips & Substitutions
For a more complex flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients. If you don't have pecans, walnuts can be used as a substitute. Make sure to press the batter down firmly in the pan to ensure even baking. For a moister cake, you can also incorporate a splash of orange juice or rum into the batter.
Serving Suggestions
This fruit cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Victorian Rose Scones for a charming afternoon tea. Consider serving it alongside a cup of spiced tea or coffee to enhance the flavors.
Storage & Reheating
Store leftover New Orleans Fruit Cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in a low oven for about 10 minutes, just until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Fruit Cake contains roughly 521 calories, with 7g protein, 85g carbohydrates, and 4g fat. It is an excellent source of vitamin C (46% of the Daily Value) and calcium (33% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1630mg per serving (71% 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 in this recipe?
While fresh fruit can be used, it won't provide the same sweetness and texture as candied fruit. If you choose to use fresh fruit, consider reducing the sugar and possibly adding a thickener to help maintain the cake's structure.
How can I ensure my fruit cake doesn't become too dry?
To prevent dryness, be careful not to overbake the cake. Use a toothpick to check for doneness—if it comes out clean but slightly moist, the cake is ready. Additionally, storing the cake properly will help retain moisture.
What can I do if I don't have a loaf pan?
If you don't have a loaf pan, you can use a round cake pan or muffin tins. Just adjust the baking time, as smaller portions will bake faster. Keep an eye on them and check for doneness a bit earlier than the original recipe suggests.
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).