Irma Brown'S White Fruitcake
Irma Brown's White Fruitcake is a rich, festive treat packed with candied fruits and nuts, perfect for special occasions and holiday celebrations.
Ingredients
Instructions
- Cream the butter well.
- Add sugar and cream until fluffy.
- Add eggs one at a time, beating well after each addition.
- Chop candied cherries, candied pineapple, and nuts.
- Mix chopped fruits and nuts with a small amount of flour.
- Sift remaining flour and stir into the creamed mixture with salt.
- Add vanilla and lemon extracts to the batter.
- Pour batter into a tube pan or two loaf pans.
- Put the pans in a cold oven.
- Bake at 250°F (120°C) for 3 hours.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming, and consider using a mix of dried fruits if you can't find candied cherries or pineapple. If you prefer a sweeter cake, increase the sugar by 1/4 cup. You can also replace pecans with walnuts for a different flavor, or use almond extract instead of lemon for a unique twist.
Serving Suggestions
Serve slices of Irma Brown's White Fruitcake alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, garnish with fresh fruit or a sprinkle of powdered sugar. Consider serving it with a side of Gala Party Mix for a fun, crunchy contrast.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then refrigerate for up to three months. To reheat, slice and warm individual pieces in the oven at 250°F for about 10 minutes to restore moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Irma Brown'S White Fruitcake contains roughly 1792 calories, with 28g protein, 176g carbohydrates, and 99g fat. It is an excellent source of dietary fiber (61% of the Daily Value), protein (56% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 1933mg per serving (84% 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 make this fruitcake ahead of time?
Yes, this fruitcake actually improves in flavor if made a few days in advance. Wrap it well and store it in a cool, dry place. Just be sure to let it come to room temperature before serving.
What can I substitute for candied fruits?
You can substitute candied fruits with dried fruits like raisins, apricots, or figs for a more natural sweetness. Just chop them into small pieces and toss them with a bit of flour to prevent sticking.
Is there a way to make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum for better texture. This will help accommodate those looking for vegetarian recipes or gluten-free options.
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).