Sweet Fruitcake
Sweet Fruitcake is a rich, moist treat packed with candied cherries, pineapple, raisins, and crunchy pecans. Its festive flavors make it perfect for special occasions or as a delightful gift. The cake boasts a tender crumb and vibrant fruitiness, appealing to those who enjoy traditional, fruit-filled desserts.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour the bottom and sides of a 12-cup fluted tube pan or a 10-inch tube pan.
- In a large bowl, combine the eggs and water.
- Add the Pillsbury date bread mix, pecans, raisins, candied cherries, and candied pineapple.
- Stir until all ingredients are well combined.
- Pour the batter into the prepared pan.
- Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake for 30 minutes before removing from the pan.
Tips & Substitutions
For a moister fruitcake, consider adding a splash of orange juice or using a mix of dried fruits. If you prefer a nut-free option, you can substitute the pecans with sunflower seeds. Ensure all ingredients are at room temperature before mixing for better incorporation. Also, if you have leftovers, this cake improves in flavor as it sits, making it a great make-ahead option.
Serving Suggestions
Serve slices of this sweet fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with hot tea or coffee. For an extra touch, drizzle with a bit of corn syrup or serve alongside some Sweet 'N Hot Mustard for a unique flavor contrast.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw at room temperature or warm slices gently in the oven for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Fruitcake contains roughly 680 calories, with 8g protein, 101g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of protein and iron. It also contributes 6g 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 fresh fruits instead of candied fruits?
While fresh fruits can be used, be aware that they contain more moisture and can alter the texture of the cake. If you prefer fresh fruits, consider reducing the amount of water in the recipe and adding a bit of additional flour to maintain the right consistency.
How can I make this recipe vegan?
To make a vegan version, replace the eggs with flaxseed meal or applesauce and use a plant-based milk substitute instead of water. Ensure that the date bread mix and other ingredients are free from animal products to maintain the vegan integrity of the dish.
What can I do if my fruitcake is too dense?
If your fruitcake turns out too dense, it might be due to overmixing or too much flour. To prevent this, mix just until combined. If you find it dense after baking, try slicing and toasting the cake in a toaster oven; this can create a delightful crunch and enhance its 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).