Betty'S White Fruit Cake
A rich, fruity fruit cake packed with cherries, pineapple, dates, and nuts, flavored with almond, lemon, and walnut extracts. Perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream the butter and sugar well until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour, alternating with eggs, and mix until combined.
- Dredge the cherries, pineapple, dates, and raisins in about 1 cup of flour.
- Fold the floured fruit and nuts into the creamed mixture.
- Prepare three loaf pans (9 1/4 x 5 1/4 x 2 3/4 inches) by greasing and lining with brown paper, then greasing inside.
- Divide the batter evenly into the prepared pans.
- Bake at 275°F (135°C) for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- While baking, set the pans in a larger pan of water to add moisture.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have all the extracts, vanilla extract can be a good substitute. When dredging the fruits, you can use whole wheat flour for added texture. Make sure to beat the eggs well to incorporate air for a lighter cake. This recipe works well with a variety of dried fruits, so feel free to experiment.
Serving Suggestions
This white fruit cake is delicious on its own or served with a dusting of powdered sugar. Pair it with tea or coffee for a delightful afternoon treat. For a festive touch, serve with a side of No Fuse Apricot Salad to balance the sweetness. It also makes a great gift during the holidays, wrapped beautifully.
Storage & Reheating
Once cooled, wrap the fruit cakes tightly in plastic wrap and store them in an airtight container. They can be kept at room temperature for up to a week or refrigerated for longer freshness. To reheat, slice the cake and warm it gently in the oven at low temperature or in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S White Fruit Cake contains roughly 759 calories, with 13g protein, 153g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (27% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 8g 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 substitute fresh fruit for dried fruit in this recipe?
Fresh fruit typically has a higher moisture content and may alter the texture of the cake. It’s recommended to stick with dried fruits or use candied fruit for the best results. If using fresh, reduce other liquids in the batter accordingly.
How can I ensure my fruit cake stays moist?
To keep your fruit cake moist, ensure you bake it at a low temperature and avoid overbaking. Additionally, storing it with a piece of bread or a damp paper towel in the container can help retain moisture over time.
What should I do if my cake is too dense?
If the cake turns out too dense, it may be due to overmixing or too much flour. Be sure to fold in the dried fruits gently and measure flour accurately. Adding an extra egg can also improve the 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).