Christmas White Fruit Cake
A rich, festive white fruit cake packed with dried fruits, nuts, and candied fruits, perfect for holiday celebrations and loved by those who enjoy sweet, fruity desserts.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add slightly beaten eggs gradually, mixing well after each addition.
- Beat in salt and orange juice.
- Add flour a cupful at a time, mixing well after each addition.
- Combine chopped fruits with the batter.
- Add chopped nuts and mix well into the batter.
- Grease baking pans and line with foil.
- Fill the lined pans with batter.
- Bake at 375°F (190°C) for about 2 hours for smaller loaf pans or 2 1/2 hours for larger pans or a ring pan.
- Cool thoroughly before removing from the pan.
Tips & Substitutions
To ensure a moist and flavorful cake, use fresh candied fruits and high-quality butter. If white raisins are unavailable, golden raisins can be a suitable substitute. You can also experiment with different nuts, like walnuts or almonds, if you prefer. Make sure all ingredients are at room temperature for better incorporation. For added flavor, consider incorporating a splash of almond extract.
Serving Suggestions
This Christmas White Fruit Cake pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a wonderful gift when wrapped in decorative paper. Consider serving it alongside other holiday treats, like Pate Beau Monde, for a delightful holiday spread.
Storage & Reheating
Once completely cooled, wrap the fruit cake tightly in plastic wrap, then in aluminum foil to prevent drying out. Store it in an airtight container at room temperature for up to a month. It can also be refrigerated for longer storage. To serve, let it come to room temperature before slicing. If desired, warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas White Fruit Cake contains roughly 714 calories, with 8g protein, 60g carbohydrates, and 52g fat. It is an excellent source of vitamin C (29% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 713mg per serving (31% of the Daily Value).
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 make this cake ahead of time?
Yes, this cake actually improves in flavor when made in advance. You can prepare it up to a month ahead of your celebration. Just ensure it's stored properly, as mentioned above. Many people find that it tastes even better after a few days as the flavors meld together.
What can I substitute for the candied fruits?
If you can't find candied fruits, consider using dried fruits like apricots or figs, chopped finely. You can also use fresh fruits, but be cautious as they may add extra moisture and alter the cake's texture. Just ensure to adjust the quantities accordingly so the batter remains balanced.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary based on the size of your pans, so it's important to start checking earlier if you're using smaller pans.
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).