Mother'S White Fruitcake
A rich, fruity pound cake filled with candied cherries, pineapple, and nuts, perfect for festive occasions or holiday gatherings with a moist, flavorful crumb.
Ingredients
Instructions
- Cream together the sugar and butter; add eggs.
- Sift together the flour and baking powder, then add to the creamed mixture.
- Add vanilla and lemon flavorings; mix everything by hand.
- Stir in chopped candied cherries, pineapple, and chopped nuts.
- Pour into a greased and floured tube pan.
- Bake at 250°F (120°C) for 2 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure that the butter is at room temperature before creaming it with sugar. You can substitute the candied fruits with fresh fruits or dried fruits if desired, but adjust the moisture content accordingly. If you prefer a more intense flavor, consider adding a splash of almond extract along with the vanilla and lemon flavorings.
Serving Suggestions
Serve this rich fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Lemonade Or Lime Pie, offering a refreshing contrast. For a festive touch, sprinkle powdered sugar on top or serve slices with a side of spiced tea during the holidays.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S White Fruitcake contains roughly 2604 calories, with 8g protein, 92g carbohydrates, and 247g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (34% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 664mg per serving (29% 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 in advance?
Absolutely! This fruitcake actually improves in flavor when made a week or two ahead of time. Just be sure to store it properly in an airtight container to keep it moist and flavorful until you're ready to serve.
What can I use instead of candied fruit?
You can substitute candied fruit with dried fruits like raisins, apricots, or cranberries. Just chop them into smaller pieces to mimic the texture of candied fruits. Keep in mind that dried fruits will add a different sweetness and flavor profile to your cake.
Is it necessary to use a tube pan?
While a tube pan is recommended for even baking and easy removal, you can use a regular cake pan if that's what you have. Just be aware that baking times may vary, and you should check for doneness with a toothpick inserted in the center.
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).