Stirred Fruit Cake
A rich, fruity cake packed with cherries, pineapple, pecans, and warm spices, perfect for festive occasions or as a sweet treat for family gatherings.
Ingredients
Instructions
- Cream sugar, butter, and eggs together and then add flour and spices.
- Add cherries, pineapple, pecans, and raisins to the mixture.
- Pour batter into two greased long pans and bake at 350°F for 15 minutes.
- Remove from oven and stir the mixture.
- Repeat the baking and stirring process two more times.
- Pack the mixture into a large tube pan lined with greased brown paper.
- Return to the oven and bake for an additional 15 minutes.
- Let stand for 15 minutes before removing and serving.
Tips & Substitutions
For a moist cake, ensure your butter is at room temperature before creaming with sugar. You can substitute the cherries with mixed dried fruits or use walnuts instead of pecans for a different flavor. If you prefer a lighter cake, consider replacing half the butter with unsweetened applesauce. For enhanced spice, add a pinch of ground ginger or cloves.
Serving Suggestions
Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs beautifully with Red Apple Coleslaw for a refreshing contrast. For an afternoon treat, enjoy it alongside a cup of tea or coffee, making it a delightful addition to any gathering.
Storage & Reheating
Store leftover Stirred Fruit Cake in an airtight container at room temperature for up to one week. For longer storage, wrap slices individually in plastic wrap and freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Stirred Fruit Cake contains roughly 3822 calories, with 70g protein, 722g carbohydrates, and 116g fat. It is an excellent source of dietary fiber (492% of the Daily Value), vitamin C (223% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% 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 different fruits in this cake?
Absolutely! You can substitute the cherries and pineapple with other fruits like apricots, raisins, or even cranberries for a unique flavor. Just be sure to maintain the overall weight of the fruit to keep the texture consistent.
What if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining all-purpose flour with baking powder and salt. For every cup of flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to achieve a similar effect.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Keep an eye on the baking time, as it may vary based on your oven and the size of your pans.
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).