Best White Fruit Cake
A rich and fruity white fruit cake featuring candied cherries, pineapple, and pecans, infused with vanilla and lemon flavorings. This dense, moist cake is perfect for celebrations or holiday gatherings, offering a delightful blend of sweetness and nutty crunch that keeps well for months when properly stored.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Beat eggs well and add to the mixture.
- Chop nuts and candied fruits; mix with part of the flour and fold into the batter.
- Sift remaining flour and baking powder together and fold into the mixture.
- Add vanilla and lemon flavorings and mix well.
- Pour batter into a greased and paper-lined tube pan or small loaf pans.
- Place in a cold oven and bake at 250°F (120°C) for 3 hours.
- Small loaves may be done in 2 1/2 hours.
- Allow to cool and store wrapped in a tin for up to two months.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. You can substitute the candied fruits with dried fruits like apricots or raisins for a different flavor profile. If you prefer a nut-free version, omit the pecans and add more coconut or a mix of seeds. This cake can also be made using a gluten-free flour blend.
Serving Suggestions
This cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You might also consider serving it alongside a cup of tea or coffee for a delightful afternoon treat. For added texture, serve with a side of fresh berries or a drizzle of raspberry sauce.
Storage & Reheating
Store the white fruit cake wrapped in plastic wrap and placed in an airtight tin at room temperature. This will keep it moist and flavorful for up to two months. If you want to serve it warm, gently reheat individual slices in the microwave for about 10-15 seconds, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Best White Fruit Cake contains roughly 567 calories, with 7g protein, 58g carbohydrates, and 35g fat. It is a good source of iron (17% of the Daily Value), dietary fiber (15% of the Daily Value), and calcium (14% of the Daily Value). 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 candied fruit?
Fresh fruit can add moisture but may alter the cake's texture. If you choose to use fresh fruit, make sure to reduce the amount of other liquids in the recipe to maintain the right batter consistency. Dried fruits are also a great alternative and can provide a similar sweetness without the extra moisture.
How can I prevent the cake from sticking to the pan?
To prevent sticking, generously grease the tube pan and line it with parchment paper, allowing some paper to hang over the edges for easy removal. Once the cake has cooled for about 10 minutes, gently run a knife around the edge before lifting it out of the pan using the parchment paper.
What can I do if my cake is too dry?
If the cake turns out dry, consider brushing it with a simple syrup made from equal parts sugar and water. This will help to reintroduce moisture. Additionally, serving with a rich frosting or a creamy sauce can enhance the overall experience and add a luscious texture.
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).