Grandma Carter'S White Fruitcake
Grandma Carter's White Fruitcake is a moist, flavorful treat packed with candied fruit, nuts, and coconut, perfect for special occasions or holiday celebrations, appealing to fruitcake lovers and skeptics alike.
Ingredients
Instructions
- Mix flour, sugar, and baking powder in a large bowl.
- Add brandy, orange juice, melted butter, and well-beaten eggs; mix well.
- Coat candied fruit, raisins, and pecans with flour, then add to the batter.
- If the mixture is too stiff, add more orange juice until the desired consistency is reached.
- Stir in flaked coconut.
- Butter and flour the mold before pouring in the batter.
- Bake at 275°F (135°C) for 3 hours or until done.
- Remove from oven and coat generously with brandy.
- Place an apple sliced into rings on top of the cooled cake.
- Wrap the cake in cheesecloth and then in foil.
- Refrigerate the cake, changing the apple slices every 3 days to keep it moist.
Tips & Substitutions
For a richer flavor, consider using dark rum instead of brandy. If you prefer a nut-free cake, you can omit the pecans and replace them with sunflower seeds or additional dried fruit. Ensure that the melted butter is slightly cooled before mixing to avoid cooking the eggs. The cake's dense texture benefits from a slow bake at a low temperature, so avoid opening the oven door frequently.
Serving Suggestions
Serve Grandma Carter's White Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a warm cup of spiced tea or coffee. Consider serving it alongside a cheese platter for a festive touch, where the sweetness of the cake complements aged cheeses. This cake also makes a lovely gift during the holidays.
Storage & Reheating
To store leftovers, wrap the fruitcake tightly in plastic wrap and then in aluminum foil to prevent drying out. Keep it in the refrigerator, where it can last for several weeks. For serving, slice the cake cold or at room temperature. If desired, you can warm individual slices briefly in the microwave, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Carter'S White Fruitcake contains roughly 386 calories, with 6g protein, 46g carbohydrates, and 21g fat. It is a good source of iron (14% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g 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 instead of candied fruit can alter the texture and moisture of the cake. If you choose to do so, be sure to adjust the quantities and consider adding a bit of sugar to compensate for the reduced sweetness. Dried fruits can also be a great alternative for a less sugary option.
How long does this fruitcake last?
When properly stored in the refrigerator, Grandma Carter's White Fruitcake can last for several weeks, and its flavors may actually improve over time. If you want to keep it longer, consider freezing it. Just ensure it's well-wrapped to prevent freezer burn, and it can last for up to six months.
Why is the cake baked at such a low temperature?
Baking at a low temperature allows the fruitcake to cook evenly and develop a rich flavor without burning the outside. The long baking time also helps to blend the flavors of the various ingredients, resulting in a moist and dense cake that is characteristic of traditional fruitcakes.
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).