Christmas White Cake
A rich, nutty Christmas white cake featuring Brazil nuts, walnuts, and cherries, perfect for festive celebrations and those who enjoy hearty, flavorful desserts.
Ingredients
Instructions
- Combine Brazil nuts, walnuts, dates, and maraschino cherries in a mixing bowl.
- Sprinkle the mixture with flour to coat evenly.
- Take juice from the maraschino cherries and mix it with flour, sugar, beaten eggs, and butter until well combined.
- Add the dry ingredients to the wet mixture and stir thoroughly.
- Pour the batter into a prepared baking pan.
- Bake at 270 degrees Fahrenheit for 1 1/2 hours or until cooked through.
Tips & Substitutions
To enhance flavor, consider toasting the Brazil nuts and walnuts before adding them to the mixture. If you want a bit more sweetness, try adding a splash of vanilla extract to the batter. You can substitute half of the butter with applesauce for a lighter version, reminiscent of a moist Irish Plum Cake.
Serving Suggestions
This Christmas White Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For extra flair, serve with a side of fresh berries or a light citrus salad. It makes a festive dessert during the holidays or special occasions, complementing flavors of Russian Coffee Cake.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap leftovers tightly in plastic wrap or place in an airtight container to keep them fresh. The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas White Cake contains roughly 2955 calories, with 46g protein, 431g carbohydrates, and 132g fat. It is an excellent source of dietary fiber (113% of the Daily Value), protein (92% of the Daily Value), and iron (74% of the Daily Value). It also contributes 32g 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 different nuts or fruits in this recipe?
Absolutely! Feel free to substitute the Brazil nuts and walnuts with your favorite nuts, such as pecans or almonds. You can also replace the dates with dried apricots or figs for a different flavor profile.
What type of flour works best for this cake?
All-purpose flour is recommended for this recipe, as it provides the right texture. However, you can experiment with a gluten-free flour blend if you have dietary restrictions, just be sure to adjust the liquid slightly if needed.
How can I tell when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking to avoid overcooking, especially since oven temperatures can vary.
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).