Pie'S Fruitcake
A rich and flavorful fruitcake loaded with candied cherries, pineapple, dates, raisins, and crunchy pecans, all bound together with buttery, spiced batter. Perfect for holiday celebrations or special occasions, this moist cake offers a delightful mix of sweetness and warmth that appeals to fruitcake lovers and traditionalists alike.
Ingredients
Instructions
- Cream the butter until smooth, then add sugar and eggs, mixing well.
- Add the self-rising flour, spices, and salt to the mixture and combine thoroughly.
- Stir in the candied cherries, pineapple, dates, raisins, and chopped pecans.
- Mix until all ingredients are evenly combined.
- Pour the batter into a prepared pan and bake accordingly.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 1/2 tsp of baking powder per cup. For a twist, consider incorporating dried fruits or nuts of your choice to customize the flavor. This fruitcake can be enjoyed year-round, but is especially delightful during the holidays.
Serving Suggestions
Slice the fruitcake and serve it with a side of cream cheese frosting or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving alongside Carrot Fruit Salad for a refreshing contrast.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to three months. To enjoy, simply thaw at room temperature or warm it gently in the oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pie'S Fruitcake contains roughly 5200 calories, with 29g protein, 349g carbohydrates, and 383g fat. It is an excellent source of calcium (71% of the Daily Value), protein (58% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 2734mg per serving (119% 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 different types of nuts in this fruitcake?
Absolutely! You can substitute the pecans with walnuts, almonds, or even macadamia nuts based on your preference. Just ensure to chop them roughly to maintain texture, and adjust the quantity according to your taste.
How can I make this recipe gluten-free?
To make a gluten-free version of this fruitcake, replace the self-rising flour with a gluten-free all-purpose flour blend. Also, ensure that your baking powder and other ingredients are certified gluten-free to avoid any cross-contamination.
Can I make this fruitcake in advance?
Yes, this fruitcake actually tastes better when made a few days in advance as the flavors develop. Bake it, allow it to cool completely, and then wrap it tightly for storage. You can even freeze it for longer periods and thaw when ready to serve.
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).