Spiceless Fruit Cake
A moist, nutty fruit cake featuring candied cherries, dates, and pineapple, perfect for festive occasions or as a sweet treat for fruit lovers.
Ingredients
Instructions
- Beat the eggs in a mixing bowl.
- Add the candied cherries, dates, candied pineapple slices, and all sifted dry ingredients to the beaten eggs.
- Mix in the vanilla extract.
- Pour the batter into a tube pan.
- Bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Spiceless Fruit Cake, consider using fresh fruits or a mix of dried fruits like apricots or figs. If you're out of pecans, walnuts or almonds can be a great substitute. Ensure all ingredients are at room temperature for better mixing. Sifting the flour with baking powder and salt ensures a lighter texture.
Serving Suggestions
This fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it alongside a selection of cheeses or with a drizzle of fruit sauces for added flavor. It makes a great addition to holiday gatherings and can be enjoyed with coffee or tea.
Storage & Reheating
Store leftovers 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 the cake and warm individual pieces in a microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Spiceless Fruit Cake contains roughly 1483 calories, with 19g protein, 100g carbohydrates, and 89g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (39% of the Daily Value), and protein (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2303mg per serving (100% 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 fresh fruit instead of candied fruit?
While fresh fruit can be used, it will alter the texture and moisture content of the cake. If you prefer fresh fruit, consider reducing the liquid ingredients slightly to prevent the cake from becoming too wet. Additionally, use a mix of dried fruits for a consistent flavor similar to candied options.
Is it necessary to use a tube pan?
A tube pan is recommended for this recipe because it allows for even baking and easy removal of the cake. However, if you don’t have one, you can use a regular round or square cake pan, but be sure to adjust the baking time, checking for doneness earlier.
How can I tell when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on it towards the end of the baking time, as ovens may vary.
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).