Newfoundland Peach Fruit Cake

November 28, 2020

Newfoundland Peach Fruit Cake

I know fruit cake isn't everyone's favourite Christmas treat but this light fruit cake is sweet and moist with peaches, raisins and cherries. The coconut gives it a delicious tropical flavour which is nice on a cold winter day. One can always dream of balmy breezes from the land of the coconut.

My mother was particularly fond of this cake and I used to make her one most every Christmas. I haven't made it in a long time but last month as I was flipping through my recipes my eyes landed on this Peach Fruit Cake and I thought this would be the year I'd make it again.

Fruit Cake is best eaten several days or even weeks after baking but not wanting to wait until Christmas, I cut a few slices from the cake today and we ate them after our dinner. The cake cut lovely and it was delicious. So, I guess this is the official start to my Christmas season.

I have used sultana raisins in my cake, as that's what I had in the cupboard, but golden raisins can also be used. They are not as strong tasting as the darker sultana. Next time I make this cake I'll use golden raisins and post pictures of that one, too.

Printable recipe at end of post.

Peach Fruit Cake

1 cup butter
1½ cup white sugar
3 eggs
2 teaspoons vanilla
1-796 ml/28 ounce canned peaches, drained and crushed, about 2 cups crushed
Peach juice from canned peaches, if needed
3 cups sultana or golden raisins
1½ cups candied or maraschino cherries, drained and halved
1 cup unsweetened fine or medium grind coconut
3 cups flour, divided
1 teaspoon baking powder
½ teaspoon salt

How to make it:

Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan or two loaf or two small tube pans. Or use Pan Grease.

Drain peaches and crush. Do not puree. I use the lowest setting on my blender. Measure. You should have 2 cups; if not add enough juice to bring up the amount. Lay crushed peaches aside until needed.

Combine raisins, cherries and coconut in a medium sized bowl. Sprinkle with ¼ cup of the flour. Lay aside until needed.

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla.

Sift or mix together the remaining 2¾ cups flour, baking powder and salt. Add the flour to the creamed mixture alternately with the crushed peaches and juice if using. Blend in the floured raisins, cherries and coconut on lowest speed or mix in by hand.

Pour batter into the prepared pan and bake in the preheated oven for about 3 hours. If you use smaller pans check the cakes after 2 hours to make sure they are not overbaking. I baked my smaller pans for just over 2 hours.

Remove cake from oven and let cool in pan for 10-15 minutes. Invert cake onto baking rack until thoroughly cool. Store in airtight container or may freeze until ready to eat.

Makes 1 10-inch tube cake or 2 loaves.

Note: Some of these pictures are awful, lol. The light was really bad.😦 Sorry.

Grease and flour a 10-inch tube pan or two loaf or two small tube pans. Or use Pan Grease.

I used peach halves in light syrup but peaches in fruit juice will work just as well. If you cannot find a large can of peaches use two smaller 398 ml/14 oz. cans.

Drain peaches and crush. Do not puree. I use the lowest setting on my blender. Measure. You should have 2 cups; if not add enough juice to bring up the amount. Lay crushed peaches aside until needed.

Combine raisins, cherries and coconut in a medium sized bowl. Sprinkle with ¼ cup of the flour. Lay aside until needed.

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla.

Sift or mix together the remaining 2¾ cups flour, baking powder and salt. Add the flour to the creamed mixture alternately with the crushed peaches and juice if using.