Si-Mi Fruit Cake
A rich fruit cake featuring raisins, pecans, cocoa, and a moist texture, perfect for celebrations or as a delightful dessert for any occasion.
Ingredients
Instructions
- Cream oleo and sugar together.
- Add eggs and beat well.
- Add 1/2 cup sour cream and mix.
- Add 3/4 cup flour and mix well.
- Add cocoa and the remaining sour cream, then beat well.
- Fold in nuts, raisins, and vanilla.
- Pour batter into layered pans.
- Bake and then cover with icing made of powdered sugar and butter or cream cheese.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsalted butter. You can also use dried cherries or cranberries instead of raisins for a different fruit profile. If you're looking for a more chocolatey cake, increase the cocoa powder to 5 tablespoons. Make sure to sift the flour and cocoa together to avoid lumps, ensuring a smooth batter similar to American recipes.
Serving Suggestions
Serve the Si-Mi Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Chocolate Cherry Angel Cake for a dessert spread. For a festive touch, sprinkle some powdered sugar on top before serving or consider a drizzle of chocolate sauce for an extra indulgence.
Storage & Reheating
Store any leftover Si-Mi Fruit Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 10-15 seconds or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Si-Mi Fruit Cake contains roughly 1673 calories, with 32g protein, 250g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (102% of the Daily Value), iron (98% of the Daily Value), and protein (64% of the Daily Value). It also contributes 28g 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 type of nuts in this recipe?
Absolutely! While pecans add a lovely crunch and flavor, you can substitute them with walnuts or even almonds. Just make sure to chop them roughly to ensure they incorporate well into the batter.
Is it necessary to use sour cream in this cake?
Sour cream adds moisture and richness to the cake, but if you don't have it on hand, you can use plain yogurt or buttermilk as a substitute. This will still give you a tender crumb and delicious flavor.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 5 tablespoons. Additionally, consider adding chocolate chips to the batter for a delightful surprise in every slice!
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).