Overnight Fruit Cake
A rich, fruity, and nutty overnight cake featuring candied cherries, pineapple, pecans, and lemon extract, perfect for special occasions or holiday gatherings.
Ingredients
Instructions
- Cream butter and light brown sugar together until smooth and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Gradually mix in 3 cups of plain flour with baking powder.
- In a separate bowl, mix 1 cup of plain flour with candied cherries, candied pineapple, and pecan pieces.
- Add the flour-nut-fruit mixture and lemon extract to the batter, stirring to combine.
- Gently fold in the beaten egg whites until fully incorporated.
- Grease a tube pan thoroughly.
- Pour the batter into the prepared pan and let it set in the refrigerator overnight.
- Preheat the oven to 250°F (120°C).
- Bake the cake for approximately 3.5 hours until done.
Tips & Substitutions
Ensure your butter and oleo are at room temperature for easier creaming with the sugar. For a lighter texture, separate the egg yolks from the whites and beat the whites until stiff before folding them in. You can substitute the candied fruits with dried fruits if preferred, but adjust the sugar accordingly. This recipe can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
This Overnight Fruit Cake is delightful on its own, but you can enhance its flavor by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a Fresh Fruit Smoothie for a refreshing contrast. For a festive touch, consider drizzling a bit of French Mustard Sauce over the slices for an unexpected twist.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to one week. Alternatively, you can refrigerate it for longer freshness. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds or in the oven at a low temperature until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Fruit Cake contains roughly 1261 calories, with 20g protein, 255g carbohydrates, and 19g fat. It is an excellent source of iron (47% of the Daily Value), calcium (46% of the Daily Value), and protein (39% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 819mg per serving (36% 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 make this cake in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Once baked, let it cool completely, then store it in an airtight container. The cake stays moist and flavorful for several days.
What can I use instead of pecans?
You can use walnuts, almonds, or even a mix of your favorite nuts if you prefer. Just ensure they are chopped to similar sizes for even distribution throughout the cake.
Is it necessary to refrigerate the batter overnight?
Yes, refrigerating the batter overnight helps to enhance the flavors and allows the cake to develop a better texture. This chilling period is crucial for the overall success of the recipe.
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).