Old Fashioned Light Fruit Cake
A rich, moist fruit cake filled with candied cherries, pineapple, raisins, and toasted pecans, flavored with brandy and warm spices—perfect for festive occasions and holiday celebrations.
Ingredients
Instructions
- Mix softened butter and sugar until creamed.
- Add eggs one at a time, beating after each addition until yolk is broken.
- Add flavoring (brandy flavoring).
- Sift together all-purpose flour, salt, nutmeg, and cinnamon.
- Gradually add the sifted dry ingredients to the sugar mixture, mixing well.
- Work in chopped pecans, candied cherries, candied pineapple, and white raisins with a heavy spoon.
- Pour the batter into prepared pans, filling them two-thirds full.
- Bake at 275°F: about 3 hours in a tube pan, or approximately 2 hours in 9 x 5 x 3-inch loaf pans.
Tips & Substitutions
For a lighter texture, try using cake flour instead of all-purpose flour. You can also substitute the brandy flavoring with vanilla extract for a different twist. If you prefer a less sweet cake, reduce the sugar by a quarter cup. Ensure your eggs are at room temperature for better incorporation into the batter, which helps the cake rise beautifully.
Serving Suggestions
Serve this Old Fashioned Light Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Raisin Scones or a cup of spiced tea. Consider serving it alongside a cheese platter for a savory complement, making it a versatile choice for any gathering.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to three months. Thaw it overnight in the refrigerator before serving. To refresh, gently warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Light Fruit Cake contains roughly 1323 calories, with 9g protein, 87g carbohydrates, and 106g fat. It is an excellent source of dietary fiber (35% of the Daily Value), vitamin C (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 fruit cake?
Yes, you can substitute pecans with walnuts or almonds if desired. Just ensure the nuts are chopped to similar sizes for even distribution throughout the cake. This will add a unique flavor, and you can also toast the nuts beforehand for enhanced taste.
How can I prevent my fruit cake from being too dry?
To keep your fruit cake moist, ensure you do not overbake it. Check for doneness with a toothpick; it should come out clean but not dry. Additionally, you can brush the cake with a simple syrup or a bit of brandy after baking to add moisture.
Is it necessary to soak the fruits before adding them to the batter?
Soaking the fruits is not necessary, but it can enhance their flavor and texture. You might soak them in brandy, rum, or fruit juice for a few hours or overnight prior to mixing them in, which can add depth to the cake's overall taste.
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).