Pecan Cake(Good Fruit Cake)
A rich fruit and nut cake featuring cherries, pineapple, raisins, and pecans, perfect for celebrations or special occasions, with a moist texture and festive flavors.
Ingredients
Instructions
- Cream butter and sugar together.
- Add egg yolks one at a time.
- Stir nutmeg into grape juice and add to mixture.
- Fold in sifted flour three times.
- Fold in stiffly beaten egg whites.
- Cube pineapple and cut cherries in halves.
- Roll all fruit and nuts into extra flour and add to the cake mixture.
- Bake in a 250°F oven for 2 hours.
- Increase oven temperature to 275°F and bake for an additional hour.
- Let cool completely in the pan before removing.
Tips & Substitutions
Ensure all ingredients are at room temperature for better mixing. If you don't have grape juice, you can substitute with apple juice or orange juice, which will add a different flavor profile. For an extra layer of flavor, consider adding vanilla extract to the batter. Remember to sift the flour well to avoid clumps and achieve a light texture.
Serving Suggestions
Serve the pecan cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider adding a drizzle of caramel sauce. This cake also makes a great addition to holiday gatherings or as a sweet treat alongside your favorite American recipes.
Storage & Reheating
Store leftover pecan cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, allow it to come to room temperature, or warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Cake(Good Fruit Cake) contains roughly 1764 calories, with 30g protein, 306g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (118% of the Daily Value), vitamin C (80% of the Daily Value), and iron (70% of the Daily Value). It also contributes 33g 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 recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer a different flavor. Just ensure that the nuts are chopped and toasted for added crunch and depth of flavor.
How can I prevent my cake from sticking to the pan?
To prevent sticking, make sure to grease the pan thoroughly with butter and dust it with flour before pouring in the batter. Alternatively, you can line the bottom with parchment paper for easy removal.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing or too much flour. Make sure to fold in the flour gently and check that you’re measuring accurately. Adding a little extra egg white can help lighten the batter.
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).