Excellent White Fruit Cake
A rich, fruity white fruitcake packed with candied cherries, pineapple, and pecans, coated in a buttery batter. Perfect for festive occasions and those who love moist, flavorful desserts.
Ingredients
Instructions
- Dredge candied cherries, candied pineapple, and chopped pecans in 3/4 cup plain flour.
- Add vanilla and lemon to the fruit mixture and toss to combine.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition until the mixture is light and creamy.
- Mix in 1 cup plain flour and baking powder until just combined.
- Pour the batter over the coated fruit and pecans.
- Mix with hands until all fruit and nuts are evenly coated with batter.
- Pour the mixture into a greased 9-inch tube pan or two greased loaf pans lined with two layers of brown paper on the bottom.
- Do not preheat the oven.
- Bake at 300°F (150°C) for 30 minutes, then lower the temperature to 250°F (120°C) and bake for an additional 2 1/2 hours.
- Cool the cake in the pan, then remove when completely cooled.
- Allow the cake to rest for 24 hours before slicing for best flavor and texture.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).