Texas Fruit Cake
A rich, moist fruit cake packed with pecans, cherries, and coconut, perfect for festive occasions or as a sweet treat for special gatherings.
Ingredients
Instructions
- Heat oven to 225°F (107°C).
- Grease a 10-inch tube pan.
- Line the bottom of the pan with 2 layers of greased brown paper.
- Cream margarine or butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift 4 cups of plain flour with baking powder and salt; add to creamed mixture alternately with orange juice.
- Mix chopped pecans, halved candied cherries, and coconut with 1/4 cup flour.
- Fold the nut, cherry, and coconut mixture into the batter.
- Spoon the batter into the prepared pan.
- Bake for 4 hours.
- Remove from oven and cool in the pan for at least 2 hours.
- Remove from the pan and cool thoroughly.
- Wrap and store in refrigerator for easier slicing.
Tips & Substitutions
To enhance the flavor of your Texas Fruit Cake, consider adding a splash of vanilla extract or a hint of almond extract to the batter. If you want a lighter cake, you can substitute half of the margarine with unsweetened applesauce. Make sure to sift the flour and baking powder together to avoid lumps and ensure even rising.
Serving Suggestions
Serve slices of the Texas Fruit Cake at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it at holiday gatherings alongside Aunt Dot's Favorite Lemon Sponge Pie.
Storage & Reheating
Once completely cooled, wrap the Texas Fruit Cake in plastic wrap or aluminum foil to keep it moist. Store it in the refrigerator for up to three weeks. For optimal flavor, allow the cake to sit for a day before slicing, as this will let the flavors meld together beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Fruit Cake contains roughly 2427 calories, with 33g protein, 144g carbohydrates, and 209g fat. It is an excellent source of dietary fiber (131% of the Daily Value), protein (66% of the Daily Value), and vitamin C (65% of the Daily Value). Note that it is relatively high in sodium, at 2466mg per serving (107% 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 nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just keep in mind that this may slightly alter the flavor and texture of the cake. Toasting the nuts beforehand can enhance their flavor.
How do I know when the cake is done?
The Texas Fruit Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Since it bakes for a long time, check for doneness around the 3.5-hour mark to prevent overbaking.
Can I freeze the Texas Fruit Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
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).