Handwritten recipe card for Cherry Fruit Cake from Vany
by: salvagedrecipes

Cherry Fruit Cake with Pecans

Cherry Fruit Cake from Vany
Cherry Fruit Cake is a classic mid-century style fruit cake that highlights the bright sweetness of candied cherries and pineapple balanced by crunchy pecans. Unlike heavier traditional fruitcakes, this version uses a modest amount of flour and relies on eggs to bind the rich fruit and nut mixture, creating a dense yet tender crumb. Baked low and slow at 250°F, it develops a deep, caramelized sweetness and festive aroma. Popular during holidays and special gatherings, this cake is beloved for its jewel-toned fruit, rich texture, and beautiful slice presentation.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 520 kcal

Ingredients
  

  • 4 eggs
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup all-purpose flour (plus extra for dusting fruit)
  • 5 slices candied pineapple (chopped)
  • ¾ lb candied cherries (about 2 ½ cups)
  • 1 tsp vanilla extract
  • 4 cups pecans (leave some cherries and pecans whole for topping)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 250°F (120°C).
  • Grease and lightly flour a round cake pan.

Step 2: Prepare Fruit

  • Chop candied pineapple.
  • Lightly dust pineapple and cherries with a small amount of flour to prevent sinking.

Step 3: Mix Eggs and Sugar

  • In a large bowl, beat eggs until slightly frothy.
  • Gradually add sugar and mix until well combined.

Step 4: Add Dry Ingredients

  • Stir in baking powder and salt.
  • Fold in 1 cup flour until just incorporated.

Step 5: Add Flavoring

  • Mix in vanilla extract.

Step 6: Fold in Fruit and Nuts

  • Gently fold in chopped pineapple, candied cherries, and pecans.
  • Reserve a few whole cherries and pecans for the top if desired.

Step 7: Fill Pan

  • Spread batter evenly into prepared round pan.
  • Arrange reserved cherries and pecans on top.

Step 8: Bake

  • Bake for 1½ hours at 250°F.
  • Check for doneness with a toothpick inserted in the center.

Step 9: Cool

  • Allow cake to cool completely in the pan before removing.

Tips

  • Toast pecans lightly for deeper flavor.
  • Substitute walnuts for pecans if preferred.
  • Add ½ tsp cinnamon for warm spice notes.
  • Brush cake with a light rum glaze after baking.
  • Use a springform pan for easier removal.
  • Let cake rest overnight for improved texture.
  • Store tightly wrapped to maintain moisture.
  • Add orange zest for citrus brightness.

Nutrition

Calories: 520kcalCarbohydrates: 52gProtein: 8gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 85mgSodium: 160mgPotassium: 220mgFiber: 3gSugar: 40gVitamin A: 310IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Keyword candied cherries, classic recipes, festive food, fruit cake, holiday dessert, nostalgic food, pecans, vintage baking
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