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.
Tips & Substitutions
For a moister cake, consider using a bit of orange juice along with the lemon juice. If you're short on time, you can use pre-chopped nuts and candied fruit to save prep time. Ensure all ingredients are at room temperature for the best texture. For a twist, try adding a splash of 'Like Bailey'S' Irish Cream for extra flavor.
Serving Suggestions
This white fruit cake is delightful on its own or served with a dollop of whipped cream. It pairs wonderfully with a fruit salad, and a refreshing watermelon drink can complement the flavors nicely. For a festive touch, consider dusting the top with powdered sugar before serving.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to a week. To keep it fresh longer, wrap it tightly in plastic wrap and then foil before refrigerating. If you need to reheat, slice a piece and warm it in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Excellent White Fruit Cake contains roughly 457 calories, with 6g protein, 47g carbohydrates, and 17g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 5g 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 candied fruit?
Using fresh fruit will alter the texture and moisture content of the cake. If you prefer fresh, consider adding it in moderation and adjusting the flour to maintain consistency. Remember that candied fruits provide sweetness and help with the cake's structure.
How can I ensure my cake bakes evenly?
To ensure even baking, be sure to mix the batter thoroughly, but avoid overmixing. Additionally, placing the cake on the middle rack of the oven allows for optimal heat circulation. Rotate the pan halfway through baking for consistent results.
What should I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing the batter or not incorporating enough air into the eggs. Be sure to beat the eggs well and gently fold in the flour mixture to maintain the cake's lightness.
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).