Quick And Easy Fruit Cake
A rich, moist fruit cake packed with preserved fruits, nuts, and warm spices, perfect for festive occasions or a delightful treat any time of year.
Ingredients
Instructions
- Combine the nut bread mix, pumpkin pie spice, egg, and orange juice in a bowl.
- Stir until dry particles are moistened.
- Add the preserved fruit, chopped dates, raisins, and nuts; stir to combine.
- Pour the mixture into a greased 4 1/2 x 13-inch baking pan lined with brown paper.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a more flavorful cake, consider substituting half of the orange juice with pineapple juice. You can also use any combination of preserved fruits, like cherries or peaches, depending on your preference. If you prefer a healthier option, replace the nuts with seeds like pumpkin or sunflower seeds. Make sure to mix the batter gently to avoid overmixing, which can yield a denser cake.
Serving Suggestions
Serve the fruit cake as a delightful dessert or snack, perhaps paired with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a great addition to brunch alongside coffee or tea. For a festive touch, consider serving it with a side of cream cheese frosting or alongside a slice of Better-Than-Best Fried Ice Cream.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to three weeks. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Fruit Cake contains roughly 684 calories, with 11g protein, 126g carbohydrates, and 21g fat. It is an excellent source of iron (40% of the Daily Value), dietary fiber (35% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin C. It also contributes 10g 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 preserved fruit?
While preserved fruit adds sweetness and moisture, you can use fresh fruit as a substitute. However, you may need to adjust the sugar in the recipe, as fresh fruit tends to be less sweet. Make sure to chop the fruit into small pieces and consider adding a little extra juice to maintain moisture.
What can I do if I don’t have pumpkin pie spice?
If you don't have pumpkin pie spice on hand, you can easily create a substitute by mixing equal parts cinnamon, nutmeg, and ginger. Alternatively, using just cinnamon will still provide a nice flavor profile for the cake, though it will lack the complexity of the original spice blend.
Can I make this cake gluten-free?
Yes, you can adapt this recipe to be gluten-free by using a gluten-free nut bread mix. Be sure to check that all other ingredients, such as dates and nuts, are also gluten-free. This way, you can enjoy a delicious fruit cake without the gluten.
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).