Progressive Farmer Fruit Cake
A rich, fruit-filled cake combining candied pineapple, cherries, dates, and pecans, perfect for special occasions or holiday celebrations, offering a moist and flavorful treat.
Ingredients
Instructions
- Empty the cake mix into a bowl and add applesauce, eggs, salt, and orange juice or extract.
- Beat for 3 minutes or until the mixture is creamy and smooth.
- Combine the candied pineapple, cherries, dates, and pecans with the flour to dredge them.
- Stir the floured fruits and nuts into the batter.
- Line two 8 x 4 x 3-inch loaf pans with triple-thick waxed paper and grease them well.
- Pour the batter into the prepared pans.
- Bake at 275°F (135°C) for 2 hours and 45 minutes.
- Cool the cakes on a rack until thoroughly cool.
- Remove from pans, leaving the waxed paper attached.
- Wrap the cakes in aluminum foil and refrigerate or freeze until ready to serve.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can substitute the candied fruits with dried fruits for a healthier option. If you don't have pecans, walnuts or almonds work well too. Ensure your ingredients are at room temperature for better mixing. This cake can be enhanced with spices like cinnamon or nutmeg for added warmth.
Serving Suggestions
Serve slices of this fruit cake alongside a warm cup of tea or coffee for a delightful afternoon treat. It pairs beautifully with Baked Brie In Bread for a festive spread. For a more elaborate dessert, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
Wrap the cooled cakes tightly in aluminum foil to prevent drying out and store in the refrigerator for up to two weeks. For longer storage, you can freeze the wrapped cakes for up to three months. When ready to serve, simply thaw in the refrigerator overnight before unwrapping.
Nutrition & Diet Analysis (per serving)
Each serving of Progressive Farmer Fruit Cake contains roughly 1159 calories, with 16g protein, 281g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (77% of the Daily Value), potassium (43% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1915mg per serving (83% 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 a different type of cake mix?
Yes, you can use a spice or butter cake mix if you prefer a different flavor profile. Just be mindful that it may alter the overall taste of the fruit cake. Adjust spices accordingly to balance the flavors.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix and use a gluten-free flour blend for dredging the fruits and nuts. Ensure all other ingredients are certified gluten-free.
What other fruits can I add to the cake?
You can incorporate dried cranberries, raisins, or even chopped apricots for added flavor and texture. Just remember to adjust the total amount of fruit to maintain the balance in 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).