Grandma White'S Fruitcake
A rich, fruity holiday fruitcake packed with candied cherries, mixed candied fruit, pecans, and a moist texture, perfect for festive gatherings and special occasions.
Ingredients
Instructions
- Pour pineapple juice over candied fruit and set aside.
- Cream butter and sugar.
- Add eggs to the mixture.
- Sift flour and add to the creamed mixture.
- Add fruit, nuts, and Karo syrup to the batter.
- Mix well until combined.
- Pour mixture into 3 greased loaf pans lined with wax paper.
- Bake at 250°F for 2 1/2 to 3 hours.
- Cool on a cake rack and remove wax paper.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute walnuts for pecans if desired. Ensure the butter is softened for easier creaming with sugar. If the mixture seems too thick, add a splash of fruit juice to loosen it up. For added moisture, you might include a bit of orange zest.
Serving Suggestions
Slice the fruitcake and serve it plain or with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve with a side of spiced nuts or a cheese platter featuring a creamy blue cheese ball. This hearty dessert also makes a wonderful gift during the holiday season.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to six months. To reheat, let it thaw in the fridge overnight, then warm it gently in the oven at 250°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma White'S Fruitcake contains roughly 2052 calories, with 25g protein, 315g carbohydrates, and 84g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (57% of the Daily Value), and protein (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 564mg per serving (25% 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?
While fresh fruit can be used, it will alter the texture and moisture content of the cake. If you choose to use fresh fruit, reduce the amount of liquid in the recipe and consider adding a bit more flour to compensate for the added moisture.
How can I tell when the cake is done baking?
The fruitcake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should pull away slightly from the sides of the pan and the top should be golden brown.
Is it necessary to use wax paper in the pans?
Wax paper helps prevent the cake from sticking to the pans, allowing for easier removal. If you don’t have wax paper, parchment paper is a great alternative. Just be sure to grease the pans well, regardless of which type you use.
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).