Welcome to a delightful Fruit and Nut Cake, a true celebration in dessert form. This recipe offers a wonderful holiday dessert bake that brings together rich flavors without being overwhelmingly heavy. It stands as a perfect moist fruitcake alternative, offering a lighter yet equally satisfying experience for your festive table. Prepare a treat that embodies comfort and tradition, ideal for gatherings or a quiet moment of indulgence.
Ingredients Required
Crafting this elegant cake begins with a careful selection of ingredients. Each component plays a vital role in achieving the desired texture and flavor profile. You will need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup candied fruit (mixed)
- 1/2 cup chopped pecans
- 1/2 cup maraschino cherries (drained, chopped)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
The all-purpose flour provides the essential structure for the cake, ensuring a tender crumb. Granulated sugar contributes sweetness and aids in browning. Softened butter is crucial for a rich flavor and tender texture, while large eggs add richness, moisture, and binding power. Milk ensures the batter has the right consistency, and vanilla extract enhances all the sweet notes. Baking powder is the leavening agent, giving the cake its lift.
For the stars of this candied fruit bake, we use 1 cup of mixed candied fruit, offering bursts of sweetness and color throughout. The 1/2 cup of chopped pecans introduces a satisfying crunch and nutty depth, complementing the fruit beautifully. Finally, 1/2 cup of drained and chopped maraschino cherries adds a bright, slightly tart counterpoint and a vibrant hue. These elements combine to create what many might describe as a delightful pecan cherry sponge base. The final touch, a luscious topping, comes from 2 cups of heavy whipping cream and 1/4 cup of powdered sugar, creating a light and airy whipped frosting.
Step-by-Step Preparation
Follow these steps precisely to achieve a perfect Fruit and Nut Cake. Attention to detail at each stage ensures a successful and delicious outcome.
- Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature from the start, promoting even baking. Generously grease a 9×13 inch baking dish. Proper greasing prevents the cake from sticking and allows for easy removal.
- In a large mixing bowl, combine the 1/2 cup butter and 1 cup granulated sugar. Cream them together using an electric mixer until the mixture is light and fluffy. This process incorporates air, contributing to the cake’s tender texture. Beat in the 3 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This creates an emulsified base for your cake batter.
- In a separate bowl, whisk together the 2 cups all-purpose flour and 2 tsp baking powder. This evenly distributes the leavening agent. Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup milk and 1 tsp vanilla extract. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can lead to a tough cake.
- Now, gently fold in the 1 cup candied fruit, 1/2 cup chopped pecans, and 1/2 cup chopped maraschino cherries. Use a spatula to incorporate these ingredients evenly throughout the batter. This ensures every slice of your cake will be rich with fruit and nuts, creating that classic cherry nut loaf texture.
- Pour the batter into the prepared 9×13 inch baking dish, spreading it evenly with the spatula. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary slightly depending on your oven. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling is crucial before frosting to prevent the topping from melting.
- While the cake cools, prepare the frosting. In a cold bowl, combine the 2 cups heavy whipping cream and 1/4 cup powdered sugar. Using an electric mixer, whip the cream mixture until stiff peaks form. This creates a light and airy topping. Once the cake is fully cooled, spread this luscious whipped frosting evenly over the top. This simple whipped frosting recipe provides a delicate contrast to the rich cake.
Serving Tips
This Fruit and Nut Cake is best served chilled. The cooling period allows the flavors to meld and the frosting to set beautifully. Once frosted, place the cake in the refrigerator for at least an hour before slicing. This not only enhances the texture but also makes for cleaner cuts.
When serving, consider a simple garnish such as a few extra chopped pecans or a whole maraschino cherry on each slice for an added touch of elegance. This cake is inherently festive, making it a stellar addition to any holiday table or special occasion. Its vibrant colors and rich flavors establish it as one of the quintessential festive baked goods.
“The balance of sweet candied fruit with the earthy crunch of pecans creates a harmonious flavor profile that defines this classic bake.”
Store any leftover cake in an airtight container in the refrigerator. It will remain fresh and delicious for several days, allowing you to enjoy its delightful flavors over an extended period. This cake travels well, making it an excellent choice for potlucks or as a thoughtful gift during the holiday season.
A Timeless Festive Treat
This Fruit and Nut Cake is more than just a recipe; it is an experience, a cornerstone of holiday traditions. Its balanced flavors and tender crumb make it an inviting holiday dessert bake that appeals to all. The combination of sweet candied fruit, crunchy pecans, and bright cherries makes every bite a celebration. This cake truly offers a wonderful moist fruitcake alternative, proving that festive desserts can be both rich and refreshing.
Whether you are seeking a centerpiece for your holiday spread or a comforting treat for an afternoon tea, this cake delivers. The straightforward preparation culminates in a dessert that tastes both sophisticated and homemade. Enjoy the process of baking this delightful cake and the joy it brings to your loved ones.
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Festive Candied Fruit and Pecan Dessert
Ingredients
- 2 cup all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup butter softened
- 3 large eggs room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup mixed candied fruit
- 1/2 cup chopped pecans
- 1/2 cup maraschino cherries drained and chopped
- 2 cup heavy whipping cream chilled
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, then beat in the eggs one at a time.
- Whisk in the flour and baking powder, alternating with the milk and vanilla extract until just combined.
- Gently fold in the candied fruit, chopped pecans, and chopped maraschino cherries.
- Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped topping evenly over the cooled bake. Serve chilled.
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