Southern Fruit Cake Recipe – 2 Delicious Recipes

Southern Fruit Cake Recipe – 2 Delicious Recipes

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Southern Fruit Cake Recipe – 2 Delicious Recipes
OllaPodrida Southern Fruitcake from pattietierney.blogspot.com

Recipe 1: Southern Fruit Cake with Pecans

This Southern Fruit Cake with Pecans is a delicious and flavorful dessert that will have your family and friends asking for more. It is packed with sweet, juicy fruits, crunchy pecans, and a hint of cinnamon for an irresistible flavor. Serve this Southern Fruit Cake with a scoop of ice cream for the perfect ending to any meal!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 cups mixed dried fruit (raisins, dried cranberries, dried apricots, etc)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla.
  3. Gradually blend the dry ingredients into the creamed mixture. Stir in the chopped pecans and mixed dried fruit. Spread batter evenly into the prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan before serving.
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Nutritional Information

Serving Size: 1 slice (1/12 of cake)

  • Calories: 270
  • Total Fat: 11g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
  • Cholesterol: 37mg
  • Sodium: 153mg
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 22g
  • Protein: 4g

Tips & Notes

  • Make sure to use softened butter and not melted butter for this recipe.
  • Feel free to substitute different dried fruits in this recipe. Try dried cherries, dried blueberries, dried pineapple, or dried mango.
  • You can also use chopped walnuts or almonds in place of the pecans.
  • If you don’t have a 9×13 inch pan, you can bake this cake in two 8 inch round cake pans.

Serving Suggestions

Serve this Southern Fruit Cake with a scoop of your favorite ice cream for the perfect ending to any meal. It’s also delicious with a dollop of whipped cream or a drizzle of caramel sauce. You can also enjoy it on its own as a snack or dessert.

Frequently Asked Questions

  • Can I make this cake ahead of time? Yes, this cake will keep for up to 5 days if stored in an airtight container at room temperature.
  • Can I freeze this cake? Yes, this cake freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Can I use fresh fruit in this cake? Yes, you can use fresh fruit in this recipe. Try chopped apples, pears, or peaches.

Recipe 2: Southern Fruit Cake with Coconut Flakes

This Southern Fruit Cake with Coconut Flakes is a unique twist on a classic dessert. It’s filled with sweet, juicy fruits, crunchy coconut flakes, and a hint of cinnamon for an irresistible flavor. Serve this Southern Fruit Cake with a scoop of ice cream for the perfect ending to any meal!

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes
  • 2 cups mixed dried fruit (raisins, dried cranberries, dried apricots, etc)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla.
  3. Gradually blend the dry ingredients into the creamed mixture. Stir in the sweetened coconut flakes and mixed dried fruit. Spread batter evenly into the prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan before serving.

Nutritional Information

Serving Size: 1 slice (1/12 of cake)

  • Calories: 276
  • Total Fat: 11g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
  • Cholesterol: 37mg
  • Sodium: 153mg
  • Carbohydrates: 41g
  • Fiber: 2g
  • Sugar: 22g
  • Protein: 4g

Tips & Notes

  • Make sure to use softened butter and not melted butter for this recipe.
  • Feel free to substitute different dried fruits in this recipe. Try dried cherries, dried blueberries, dried pineapple, or dried mango.
  • You can also use chopped walnuts or almonds in place of the coconut flakes.
  • If you don’t have a 9×13 inch pan, you can bake this cake in two 8 inch round cake pans.
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Serving Suggestions

Serve this Southern Fruit Cake with a scoop of your favorite ice cream for the perfect ending to any meal. It’s also delicious with a dollop of whipped cream or a drizzle of caramel sauce. You can also enjoy it on its own as a snack or dessert.

Frequently Asked Questions

  • Can I make this cake ahead of time? Yes, this cake will keep for up to 5 days if stored in an airtight container at room temperature.
  • Can I freeze this cake? Yes, this cake freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Can I use fresh fruit in this cake? Yes, you can use fresh fruit in this recipe. Try chopped apples, pears, or peaches.

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