Bessie'S White Fruit Cake
A rich and fruity white fruit cake with almonds, coconut, and pineapple, perfect for celebrations and special occasions, offering a moist texture and festive flavors.
Ingredients
Instructions
- Use one-third of the flour to coat the mixed fruit and blanched almonds.
- Cream the butter and sugar together until light and fluffy.
- Sift together the remaining flour and baking powder.
- Add eggs one at a time to the creamed mixture, mixing well after each addition, along with three tablespoons of flour each time.
- Add half a cup of pineapple juice and the rest of the flour to the mixture, mixing well.
- Fold in the coated fruit, nuts, coconut, and crushed pineapple, mixing thoroughly.
- Pour the batter into a prepared tube pan.
- Bake in a preheated oven at 275°F (135°C) for 3 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have blanched almonds, you can use chopped walnuts or pecans. The mixed fruit can be substituted with dried cranberries or cherries for a different flavor. Remember to coat the fruit and nuts in flour to prevent them from sinking in the batter. This cake is a great alternative to traditional fruitcakes.
Serving Suggestions
This White Fruit Cake makes an excellent centerpiece for any gathering, especially during the holidays. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It also pairs beautifully with tea; try it alongside Aunt Nene's Butter Cookies for a delightful afternoon snack. For a festive touch, garnish with candied fruit or nuts on top.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to one week. You can also refrigerate it for longer freshness, but allow it to come to room temperature before serving. If you want to freeze it, wrap the cake tightly in plastic wrap and then foil for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bessie'S White Fruit Cake contains roughly 601 calories, with 7g protein, 72g carbohydrates, and 33g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of calcium and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit in this recipe?
Fresh fruit is not recommended for this recipe, as it contains too much moisture and can affect the cake's texture. Stick to dried fruits like raisins, currants, or mixed candied fruit to achieve the best results.
How can I make this cake more flavorful?
To add more depth of flavor, consider incorporating spices such as cinnamon or nutmeg into the batter. You can also soak the mixed dried fruit in rum or brandy for a few hours before using them, which will enhance the cake's overall taste.
Is this cake suitable for vegetarians?
Yes, this White Fruit Cake is suitable for vegetarians as it contains no meat or animal products aside from eggs. If you need a vegan version, you can substitute the eggs with a flaxseed meal mixture or a commercial egg replacer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).