Little White Fruit Cakes
Delightful little white fruit cakes combine sweet raisins, candied cherries, pineapple, and citron with nuts, offering a rich, festive treat suitable for celebrations or teatime indulgence.
Ingredients
Instructions
- Wash and cover the white raisins with boiling water, then simmer for 30 minutes.
- Drain the raisins and dry them thoroughly.
- Place the drained raisins into a bowl with candied cherries, candied pineapple, and ground citron.
- Set aside the fruit mixture.
Tips & Substitutions
For best results, soak the white raisins in boiling water for 30 minutes to plump them up. If you don't have ground citron, finely chopped candied lemon peel can be a good substitute. You can also use mixed nuts instead of just one type for added flavor. Be careful not to overmix the batter once you add the flour to keep the cakes tender.
Serving Suggestions
Serve these delightful fruit cakes as a festive dessert alongside a cup of tea or coffee. They pair beautifully with Chocolate Mousse Cups for a sweet treat platter. Consider garnishing with a dusting of powdered sugar or serving them with a side of whipped cream for added indulgence. They make great holiday gifts or party favors.
Storage & Reheating
Once the Little White Fruit Cakes are fully cooled, store them in an airtight container at room temperature for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. To enjoy, let them thaw at room temperature, or warm them slightly in the oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Little White Fruit Cakes contains roughly 1011 calories, with 11g protein, 127g carbohydrates, and 52g fat. It is an excellent source of calcium (29% of the Daily Value), iron (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 571mg 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?
Fresh fruit can add flavor but will alter the texture and moisture of the cake. If you decide to use fresh fruit, be sure to reduce the amount of heavy cream slightly to maintain the proper batter consistency. Alternatively, you could use dried fruit for a similar effect without excess moisture.
How do I prevent the cakes from sticking to the pan?
To prevent sticking, ensure you grease the cake pans thoroughly with butter or cooking spray and consider lining the bottom with parchment paper. Allow the cakes to cool in the pans for a few minutes before inverting them onto a wire rack. This helps them release more easily without breaking.
Can I make these cakes ahead of time?
Yes, these fruit cakes can be made ahead of time, and they often taste better after a day or two as the flavors meld. Just make sure to wrap them well before storing to keep them fresh. If desired, you can also freeze them and thaw them a day before serving for convenience.
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).