Mama White Fruit Cake
A rich, fruity fruitcake loaded with candied cherries, pineapple, and pecans, flavored with lemon and vanilla, perfect for special occasions and holiday celebrations.
Ingredients
Instructions
- Combine all ingredients in a large mixing bowl.
- Mix thoroughly to ensure all ingredients are well incorporated.
- Pour the batter into a prepared baking pan.
- Bake at 300°F (150°C) for 1 1/2 hours.
- Allow the cake to cool before sealing.
- Seal the cake well and refrigerate for at least a week before serving.
Tips & Substitutions
Ensure your butter is at room temperature for easier mixing. If you can't find candied cherries, dried ones can work in a pinch, though they may alter the texture slightly. Using a mix of nuts can add a unique flavor; walnuts or almonds are good alternatives. For a more intense flavor, consider adding a splash of rum or whiskey to the batter. This cake can be made ahead of time, allowing the flavors to meld beautifully.
Serving Suggestions
This cake is delightful on its own, but you can enhance the experience by serving it with a cup of tea or coffee. It pairs beautifully with a Grasshopper Cocktail for a festive touch. For a more substantial dessert, consider serving it with a side of whipped cream or vanilla ice cream. It also makes an excellent addition to holiday dessert tables.
Storage & Reheating
Once cooled, store the Mama White Fruit Cake in an airtight container to keep it fresh. It's best to refrigerate it if you plan to keep it for longer than a week. The cake can also be frozen for up to three months; wrap it well in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mama White Fruit Cake contains roughly 737 calories, with 9g protein, 84g carbohydrates, and 24g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein and potassium. It also contributes 11g 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 substitute the butter with a different fat?
You can substitute butter with margarine or a plant-based butter if you're looking for a dairy-free option. However, keep in mind that the flavor and texture may vary slightly. For a healthier option, unsweetened applesauce can also work, but the cake may be less rich.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean when it's done. If the toothpick has wet batter on it, give the cake a few more minutes in the oven. Additionally, the edges will start to pull away from the sides of the pan, indicating it's ready.
Can I add more fruits or nuts to the recipe?
Absolutely! Feel free to customize the fruit and nut mix in this cake. Just ensure that the total amount of dry ingredients remains balanced. Adding dried apricots or cranberries can enhance the flavor, while different types of nuts, like macadamias or hazelnuts, can offer a delightful crunch.
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).