Dad'S Favorite White Fruit Cake
A rich, nut-filled fruit cake with crystallized pineapple and cherries, perfect for special occasions and family gatherings, offering a delightful mix of sweetness and texture.
Ingredients
Instructions
- Cream butter and sugar; add eggs and beat well.
- Add flour and vanilla to the mixture.
- Toss chopped nuts and crystallized fruit with about 3 tablespoons of flour, then fold into the batter.
- Grease a tube pan and cut wax paper to fit the bottom of the pan.
- Pour the batter into the prepared pan.
- You may add additional nuts and cherries on top if desired.
- Bake at 230°F for 1.5 to 2 hours, gradually increasing the temperature to 300°F.
Tips & Substitutions
For a lighter texture, make sure to beat the eggs well before adding them to the butter and sugar mixture. If you don’t have crystallized fruit, you can substitute with dried fruit such as apricots or raisins. To enhance flavor, consider adding a pinch of nutmeg or cinnamon. Ensure your nuts are chopped evenly for consistent distribution throughout the cake.
Serving Suggestions
This White Fruit Cake pairs beautifully with a cup of tea or coffee. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also makes a delightful dessert for holiday gatherings. For a savory complement, serve with a side of Cheese and Spinach Parmesan for a well-rounded meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a month. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Favorite White Fruit Cake contains roughly 2251 calories, with 30g protein, 317g carbohydrates, and 89g fat. It is an excellent source of vitamin C (196% of the Daily Value), dietary fiber (82% of the Daily Value), and protein (60% of the Daily Value). It also contributes 23g 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 crystallized fruit?
Fresh fruit can add moisture but may alter the texture and baking time. If you choose to use fresh fruit, consider reducing the other liquid ingredients slightly and adding them in smaller amounts to prevent the cake from becoming too dense.
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 only a few crumbs attached, the cake is ready. Keep in mind that baking times may vary, so it's best to start checking a bit early.
Can I freeze the White Fruit Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to serve, let it thaw in the refrigerator overnight for the best 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).