"Quickie" Fruit Cake
A rich and moist fruit cake featuring chopped pecans, raisins, dates, and candied fruit, providing a delightful mix of sweetness and texture. Perfect for festive occasions or as a hearty dessert, it pairs well with whipped cream or Cool Whip for added indulgence.
Ingredients
Instructions
- Disregard instructions on cake package.
- Spray a Bundt pan with Pam and dust lightly with flour.
- Mix all ingredients together in a bowl.
- Pour the batter into the prepared Bundt pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean, approximately 45 to 60 minutes.
- Serve with Cool Whip or whipped cream, if desired.
Tips & Substitutions
For added moisture, consider using a half cup of crushed pineapple instead of applesauce. If you prefer, substitute walnuts for pecans, or use a mix of nuts. To enhance the flavor, add a teaspoon of vanilla extract or a teaspoon of cinnamon. Make sure to chop the dates and candied fruit to ensure even distribution throughout the cake. Remember, this recipe is quite forgiving, so feel free to adjust the fruit ratio to your liking.
Serving Suggestions
This fruit cake is delicious on its own but pairs beautifully with Cool Whip or whipped cream for a creamy contrast. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a festive touch, consider garnishing with additional candied fruit or nuts on top. It also makes a great dessert for holiday gatherings or family celebrations, complementing dishes like Potato-Carrot Foil Bake.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices, wrapped individually, for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Quickie" Fruit Cake contains roughly 1416 calories, with 10g protein, 166g carbohydrates, and 89g fat. It is an excellent source of dietary fiber (57% of the Daily Value), potassium (32% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and calcium. It also contributes 16g 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 a different cake mix for this recipe?
Absolutely! While the carrot cake mix adds a nice flavor, you can experiment with other flavors like spice cake or vanilla. Just keep in mind that the texture and taste may vary slightly, but it should still yield a delicious result. Adjust the additional fruits and nuts to complement the new cake mix flavor.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients together while keeping the cake moist. Alternatively, a commercial egg replacer can work well too. Just follow the package instructions for equivalent measurements.
How can I make this recipe healthier?
To make the fruit cake healthier, consider using a sugar-free cake mix and reducing the amount of added sugar by cutting back on the candied fruit. You can also replace some of the oil in the mix with unsweetened applesauce. Additionally, using whole grain flour in place of some of the cake mix can boost fiber content without sacrificing flavor.
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).