Florida White Fruit Cake
A rich, fruity fruit cake featuring candied cherries, pineapple, and pecans, with vanilla and lemon flavors, perfect for celebrations and festive gatherings.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and lemon extract.
- Sift together the plain flour and baking powder.
- Combine the candied cherries, candied pineapple, and broken pecans.
- Add the flour mixture to the fruit and nut mixture, mixing well.
- Pour the batter into a cold oven and set the oven to 250°F (120°C).
- Bake for 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using 1/4 cup of unsweetened applesauce as a substitute for 1/4 cup of butter. Ensure your eggs are at room temperature for better incorporation. If you want a more vibrant flavor, add a pinch of nutmeg or cinnamon to the flour mixture. This cake pairs beautifully with Cherry Mini-Cheese Cakes for dessert.
Serving Suggestions
Serve slices of this fruit cake with a drizzle of lemon glaze for added sweetness. It goes well with a dollop of whipped cream or vanilla ice cream. Consider pairing it with a cup of tea or coffee for a delightful afternoon treat, or enjoy it alongside Easy Whole Wheat Rolls for a heartier spread.
Storage & Reheating
Store any leftover Florida White Fruit Cake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving to maintain its moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Florida White Fruit Cake contains roughly 3132 calories, with 11g protein, 40g carbohydrates, and 316g fat. It is an excellent source of dietary fiber (45% of the Daily Value), calcium (28% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 498mg per serving (22% 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 use fresh fruit instead of candied fruit?
Fresh fruit can be used, but it will alter the texture and moisture content of the cake. If using fresh fruit, ensure it is well-drained and chopped into small pieces. You may also need to reduce the amount of butter slightly to compensate for the added moisture from the fresh fruit.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for better structure. Additionally, check that all other ingredients, including the baking powder, are gluten-free to ensure the entire cake is suitable for gluten-sensitive individuals.
What can I do if the cake is too dense?
If your cake turns out too dense, it may be due to over-mixing the batter or not incorporating enough air. To remedy this, gently fold in the flour mixture and fruit/nut mixture rather than stirring vigorously. Ensure your ingredients are at room temperature before starting and check that your baking powder is fresh for optimal rise.
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).