Easy Fruit Cake for Non-Fruitcake Lovers
Looking for a fruit cake that will make even the skeptics smile? This moist, flavorful fruit cake is a game-changer! Packed with pecans, candied pineapple, cherries, and white raisins, it’s a delightful twist on the traditional fruit cake—perfect for the holiday season. With festive decorations and a hint of brandy flavor, this cake is sure to be the centerpiece of your celebrations.
Ingredients for the Fruit Cake
- Butter Mixture
- 1 pound soft butter, creamed together with 2 1/4 cups sugar
- 6 eggs
- 1 ounce brandy flavoring
- Dry Ingredients
- 4 cups plain flour
- 1 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- Fruits & Nuts
- 1 1/2 pounds chopped pecans
- 3/4 pound candied, chunked pineapple
- 3/4 pound candied cherries, cut in quarters
- 1 pound white raisins
- Decorations
- Candied green and red cherries for forming a holly and leaf design
- Glaze
- Light Karo syrup (apply approximately 30 minutes before the cake is done)
Step-by-Step Instructions
1. Prepare the Cream Mixture
Start by creaming together 1 pound of soft butter with 2 1/4 cups of sugar. Beat until smooth and fluffy. Then, add 6 eggs one at a time, mixing well after each addition. Stir in 1 ounce of brandy flavoring to enhance the flavor.
2. Sift and Add Dry Ingredients
In a separate bowl, sift together 4 cups of plain flour, 1 teaspoon of nutmeg, 1 1/2 teaspoons of cinnamon, and 1 teaspoon of salt. Gradually add this dry mixture to the creamed butter mixture, blending thoroughly to create a smooth batter.
3. Blend in Fruits and Nuts
Fold in the fruits and nuts—1 1/2 pounds of chopped pecans, 3/4 pound of candied pineapple, 3/4 pound of candied cherries, and 1 pound of white raisins. Mix until all the ingredients are evenly distributed throughout the batter.
4. Prepare the Cake Pan
Grease and flour a large tube cake pan to ensure easy release after baking.
5. Fill the Pan with Batter
Pour the fruit and nut batter into the prepared pan, smoothing the top.
6. Add Festive Decorations
Arrange candied red and green cherries on top in clusters to resemble holly leaves and berries. This festive touch makes the cake as beautiful as it is delicious
7. Glaze with Light Karo Syrup
About 30 minutes before the baking time is up, lightly glaze the top of the cake with Karo syrup to give it a lovely shine.
8. Bake and Cool
Bake the cake for 3 hours at 275°F. Use a toothpick to check for doneness—the cake is ready when it comes out clean. Let the cake cool in the pan before transferring it to a cooling rack.
Why This Fruit Cake Stands Out
Unlike traditional fruit cakes, this version is perfect for those who shy away from overly sweet or dense cakes. The balanced combination of candied fruits, nuts, and a hint of brandy gives it a lighter, more approachable flavor. Plus, the festive decoration makes it a holiday showstopper!
Tips for Success
- Use Fresh Ingredients: Ensure your candied fruits and nuts are fresh for the best flavor.
- Don’t Skip the Glaze: The Karo syrup not only adds shine but also enhances the sweetness and keeps the cake moist.
- Plan Ahead: With a 3-hour baking time, this cake is a labor of love. Make it a day in advance to let the flavors meld together.
