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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- 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.
- 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.
- 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: 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!
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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- 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.
- 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.
- 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.
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.