Pecan-Fruit Cake
A rich, nutty fruitcake packed with candied cherries and pineapple, perfect for festive occasions or as a luxurious treat for those who love bold flavors.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks, 2 cups of flour, and baking powder; mix thoroughly.
- Stir in lemon extract until well combined.
- Toss nuts and candied fruit with 2 cups of flour to coat evenly.
- Gradually add the flour-coated nuts and fruit to the batter, mixing gently.
- Fold in stiffly beaten egg whites until just incorporated.
- Cover the batter with a cloth and let stand overnight at room temperature.
- Pour the batter into a heavily greased Bundt cake pan.
- Bake at 275°F (135°C) for 2 hours, checking if the inside is cooked after 2 hours.
- Allow the cake to cool completely, at least 12 hours, before removing from the pan.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. You can substitute other nuts like walnuts or almonds if you prefer. If you can't find green candied cherries, feel free to use another type of candied fruit. This cake is perfect for special occasions or holiday gatherings, resembling traditional American recipes.
Serving Suggestions
This Pecan-Fruit Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it alongside a light fruit salad. It also complements a cup of coffee or tea, making it a great addition to brunch or afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to a week. To keep it fresh longer, you can refrigerate it, but allow it to come to room temperature before serving. If you want to reheat slices, you can warm them in the microwave for a few seconds to enjoy a soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Fruit Cake contains roughly 2772 calories, with 39g protein, 302g carbohydrates, and 161g fat. It is an excellent source of iron (132% of the Daily Value), protein (78% of the Daily Value), and dietary fiber (66% of the Daily Value). It also contributes 19g 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 fresh fruit instead of candied fruit?
While fresh fruit can be used, it will change the moisture content and texture of the cake. Candied fruit adds sweetness and helps preserve the cake. If you do use fresh fruit, consider adding a bit of sugar to the batter to balance the flavors.
How do I know when the cake is fully baked?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Remember that baking at a low temperature like 275°F requires patience, so be sure to check it after the 2-hour mark.
Can this cake be frozen?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To enjoy, simply thaw it in the refrigerator overnight before serving.
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).