Mother'S White Fruit Cake
A rich, fruit-packed cake with candied cherries, pineapple, and nuts, perfect for special occasions and holiday celebrations, offering a moist texture and delightful flavors.
Ingredients
Instructions
- Chop candied cherries and candied pineapple, then dredge in flour.
- Mix butter, sugar, eggs, vanilla, lemon extract, and almond extract until well combined.
- Add baking powder and a pinch of salt to the mixture.
- Fold in the floured candied fruit and chopped pecans.
- Pour the batter into a 3 x 5-inch oblong pan or a pan of desired size.
- Bake at 250°F (120°C) for 2 to 3 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half the butter with unsweetened applesauce. Make sure to chop the candied fruit into small pieces to ensure even distribution throughout the cake. Dredging the fruit in flour helps prevent it from sinking to the bottom during baking. If you're short on time, you can use a store-bought fruitcake mix as a base.
Serving Suggestions
This cake is perfect on its own, but you can enhance it with a drizzle of Penache Icing for added sweetness and visual appeal. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with Honey Custard(Low Calorie) for a creamy contrast.
Storage & Reheating
Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze the cake. To reheat, slice individual pieces and microwave them for about 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S White Fruit Cake contains roughly 922 calories, with 10g protein, 73g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (34% of the Daily Value), vitamin C (34% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 480mg per serving (21% 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 of the cake. Candied fruit adds sweetness and a chewy texture that fresh fruit may not replicate. If you choose fresh fruit, make sure to adjust the sugar and flour to maintain the cake's consistency.
How can I make this cake more festive for holidays?
To make this cake more festive, consider adding spices like cinnamon or nutmeg to the batter. You can also top it with a layer of icing or decorate it with edible glitter for a holiday touch. Adding a splash of rum or brandy to the mix can also enhance the flavor.
Why is my cake taking longer to bake?
Baking times can vary based on your oven's calibration and the size of your pan. If your cake is not baking evenly, check that your oven temperature is accurate and consider using a larger pan for more even heat distribution. If the center is still wet, allow it to bake longer, checking regularly.
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).