Southern Fruit Cake
A rich Southern fruit cake packed with pecans, dried fruits, and warm spices, perfect for special occasions and holiday celebrations, offering a moist, flavorful treat.
Ingredients
- 4 cups chopped pecans ⓘ
- 1 3/4 cups chopped candied pineapple ⓘ
- 1 1/2 cups chopped dried peaches or apricots ⓘ
- 1 1/2 cups golden raisins ⓘ
- 2 cups all purpose flour ⓘ
- 1 cup butter or margarine ⓘ
- 1 cup packed brown sugar ⓘ
- 5 eggs ⓘ
- 1 cup peach or apricot nectar
- 1/2 cup honey ⓘ
- 1/4 cup milk ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Grease and flour two 9 x 5 x 3-inch loaf pans and line the bottoms with waxed paper.
- Set the prepared pans aside.
- Combine chopped pecans, candied pineapple, dried peaches or apricots, raisins, and 1/2 cup flour; mix and set aside.
- In a mixing bowl, cream together the butter and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Add 1/2 cup peach or apricot nectar, honey, and milk; beat until mixture appears curried.
- In a separate bowl, combine remaining flour, cinnamon, baking powder, salt, and allspice.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Fold in the chopped nuts and dried fruits mixture.
- Pour the batter into the prepared loaf pans.
- Bake at 325°F (160°C) for 1.5 hours or until a toothpick inserted near the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans.
- Remove from pans and transfer to a wire rack to cool completely.
- Wrap tightly and store in a cool place.
- Slice and bring to room temperature before serving.
Tips & Substitutions
To enhance flavor, consider toasting the pecans before adding them to the batter. If you don’t have peach or apricot nectar, you can substitute with orange juice for a different twist. Make sure to measure the flour accurately to avoid a dense cake. For an extra touch, add a teaspoon of vanilla extract to the wet ingredients for more depth.
Serving Suggestions
This Southern Fruit Cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a hot cup of tea or coffee for a cozy afternoon snack. It also makes a great dessert alongside Betty-Gine'S Apple Crisp for a sweet spread at gatherings.
Storage & Reheating
Store the wrapped fruit cakes in a cool, dry place to keep them fresh for several weeks. If you want to extend their shelf life, consider refrigerating them. When ready to serve, bring the cakes to room temperature for the best flavor and texture. You can also warm individual slices in the microwave for a few seconds to enjoy them slightly heated.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Fruit Cake contains roughly 927 calories, with 11g protein, 194g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (36% of the Daily Value), calcium (35% of the Daily Value), and iron (31% 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 other nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds. Just be sure to chop them finely to maintain the texture of the cake. Keep in mind that different nuts will impart their unique flavors, so choose what you enjoy most.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times can vary, so start checking around the 1-hour mark to ensure it doesn’t overbake.
Can I freeze the Southern Fruit Cake?
Absolutely! Once cooled, tightly wrap the cakes in plastic wrap and then in aluminum foil before freezing. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for best results.
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).