Prep time: 20 mins | Bake time: 90-105 mins | Servings: 16 slices
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 9 Points
Protein: 4g
Net Carbs: 54g
Fat: 8g
Calories: 315 kcal
Description
Rich, dense, and studded with jewel-toned fruits and crunchy pecans, this Never-Fail Fruit Cake is a foolproof holiday classic that bakes up moist and golden every single time! Brightened with fresh orange juice and deep, warm molasses, every slice delivers nostalgic festive flavor and tender texture.
Anti-Inflammatory Highlights
Pecans: Rich in heart-healthy monounsaturated fats, ellagic acid, and antioxidants that help combat oxidative stress and support cardiovascular wellness.
Orange Juice & Molasses: Provide vitamin C, bioflavonoids, and essential trace minerals like iron, magnesium, and potassium to support immune health and vitality.
Ingredients
2 cups flour
1 1/2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
32 oz mixed dried fruit
1 cup chopped pecans
3 large eggs
1/2 cup orange juice
1/4 cup softened butter
1/4 cup molasses
Instructions
1. Prep the Oven & Pan: Preheat your oven to 300°F (150°C). Grease a 10-inch tube pan (or Bundt pan) thoroughly and line the bottom with parchment paper.
2. Combine Dry Ingredients & Fruit: In a very large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the mixed dried fruit and chopped pecans, tossing well until every piece is coated in the flour mixture so the fruit stays evenly suspended while baking.
3. Whisk Wet Ingredients: In a separate medium bowl, beat the large eggs, orange juice, softened butter, and molasses together until well combined.
4. Mix the Batter: Pour the wet mixture into the bowl with the floured fruit and nuts. Stir thoroughly with a heavy wooden spoon or spatula until all the dry flour disappears and the batter is evenly moistened.
5. Bake Low & Slow: Spoon the thick batter firmly into your prepared tube pan, smoothing the top evenly. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
6. Cool & Slice: Let the cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Slice and enjoy!