Very Good Fruit Cake
A rich, festive fruit cake packed with candied cherries, pineapple, and pecans, offering a sweet, nutty flavor perfect for holiday celebrations or special occasions.
Ingredients
Instructions
- Mix together eggs, oleo, and sugar.
- Add flour and baking powder to the mixture.
- Fold in the remaining ingredients: candied cherries, pineapple, and pecans.
- Bake at 325°F for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure your oleo is softened to room temperature before mixing, as this helps achieve a smoother batter. If you want a lighter texture, consider substituting half of the flour with almond flour or a gluten-free blend. Be careful not to overmix after adding the flour, as this can lead to a denser cake. You can also add spices like cinnamon or nutmeg for extra flavor.
Serving Suggestions
This fruit cake can be served as a delightful dessert on its own or paired with a scoop of vanilla ice cream for a richer experience. It also goes well with a refreshing Strawberry-Raspberry Drink or a cup of tea. For a festive touch, consider garnishing with fresh fruit or a light dusting of powdered sugar.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and refrigerate for up to a month. To enjoy it warm, simply slice and microwave for a few seconds or heat in the oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Fruit Cake contains roughly 660 calories, with 12g protein, 67g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (27% of the Daily Value), and protein (25% of the Daily Value). Note that it is relatively high in sodium, at 485mg per serving (21% 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?
Using fresh fruit instead of candied fruit will alter the cake's texture and sweetness significantly. If you prefer fresh fruit, consider drying it slightly before adding to the batter, but keep in mind that the cake may not have the same rich flavor profile. Adjust the sugar accordingly to compensate for the lack of sweetness from the candied fruit.
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 a few moist crumbs. Baking times may vary slightly depending on your oven, so it's a good idea to check a few minutes before the suggested time. If the edges are browning too quickly, you can cover the cake loosely with foil.
Can I make this cake ahead of time?
Yes, this fruit cake actually tastes better after a day or two as the flavors meld together. You can bake it in advance and store it as mentioned. For optimal flavor, allow it to rest for at least 24 hours before serving, and consider wrapping it in cheesecloth soaked in rum or brandy for added moisture and 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).