Wesson Oil Fruit Cake
A rich, fruit-filled cake with a blend of warm spices and nuts, perfect for festive occasions or special desserts, offering a moist texture and vibrant flavors.
Ingredients
- 4 cups flour ⓘ
- 1 teaspoon soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 2 cups chopped mixed fruits ⓘ
- 1 cup chopped dates
- 1 cup chopped candied cherries ⓘ
- 1 cup chopped pecans
- 1 cup chopped walnuts ⓘ
- 1 cup white raisins ⓘ
- 1/2 cup chopped pineapple
- 1/2 cup chopped candied lemon peel ⓘ
- 1/2 cup chopped citron
- 1 cup Wesson oil
- 2 cups sugar ⓘ
- 6 eggs ⓘ
Instructions
- Sift together flour, soda, salt, cinnamon, cloves, and nutmeg; set aside.
- Combine chopped mixed fruits, dates, candied cherries, pecans, walnuts, white raisins, pineapple, candied lemon peel, and citron in a large bowl.
- Mix well.
- Add 1 cup of the flour mixture to the fruit and nut mixture and toss to coat.
- Combine Wesson oil and sugar; beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients alternately with 1 1/2 cups of buttermilk, beating until smooth after each addition.
- Add the fruit and nut mixture to the batter and mix thoroughly.
- Pour the batter into a greased tube pan.
- Bake at 300°F (150°C) for 2 hours or until a toothpick inserted into the center comes out clean.
- Decorate the top of the cake with candied fruit before serving.
Tips & Substitutions
To enhance the flavor of your Wesson Oil Fruit Cake, soak the dried fruits in warm water or rum for a few hours before mixing. For a healthier twist, consider substituting half of the sugar with honey or maple syrup. If you don’t have Wesson oil, use any neutral vegetable oil. You can also experiment with different nuts or dried fruits based on your preference.
Serving Suggestions
This fruit cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with coffee or tea, making it a perfect treat for afternoon gatherings. Consider serving it alongside Lyn'S Red Velvet Cake for a festive dessert table.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Wesson Oil Fruit Cake contains roughly 538 calories, with 11g protein, 70g carbohydrates, and 26g fat. It is an excellent source of protein (23% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 829mg per serving (36% 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 fruits instead of dried fruits in this recipe?
Fresh fruits are not recommended as they contain too much moisture, which can affect the cake's texture and baking time. Stick to dried fruits for the best results, as they provide the right balance of sweetness and dryness.
How can I make this cake gluten-free?
To make a gluten-free version of the Wesson Oil Fruit Cake, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps mimic the texture of traditional flour.
What can I do if my cake is too dense?
If your fruit cake turns out too dense, it may be due to overmixing the batter or using too much flour. To prevent this, mix gently once the dry ingredients are added. You can also add a little extra buttermilk for moisture.
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).