Who says you need to wait until the holiday season to enjoy fruitcake? So moist from all the fruits, this lightly spiced cake is reminiscent of gingerbread and tastes like autumn on a plate. It is easy to omit or change up some of the fruits as well. Enjoy as is or with a dollop of whipped cream, lemon or other curd… on a pool of applesauce or like we did, with ice cream dusted with cinnamon.
Course Cakes, Dessert, Sweet Treats
Cuisine American, Southern Desserts
Keyword fall desserts, fruitcake, spiced cake
Author Wendy Perry
Ingredients
3large eggs
1cupvegetable oil
1 ¾cupssugar
2cupsall-purpose floursifted
1teaspoonbaking soda
½teaspoonsalt
3tablespoonspumpkin or apple pie spice
½teaspoonvanilla extract
1teaspoonrum extractoptional
2tablespoonssorghum molasses
3gala applespeeled, cored, seeded and roughly chopped
3pearspeeled, cored, seeded and roughly chopped
½cupchopped dates
½cupraisins
⅔cupchopped nutsany kind, optional
Instructions
Preheat oven to 350.
Beat eggs with oil until fluffy, about 2 minutes.
Combine sugar, flour, soda, salt and spice. Beat in a cup at the time until all has been incorporated into egg mixture. Using spatula, fold in remaining ingredients.
Pour into 9x13” prepared pan. Bake at 350 for about 45-50 minutes.