Snow White Fruit Cake
A delightful fruit cake featuring mixed glazed fruit, raisins, and coconut, with a fluffy texture and sweet flavors, perfect for special occasions or festive gatherings.
Ingredients
Instructions
- Cream Crisco and sugar until very fluffy.
- Add eggs whites and beat until fluffy but not dry.
- Add flour, salt, baking powder, sour milk, nuts, coconut, and mixed glazed fruit in the order given, mixing well after each addition.
- Pour the batter into a greased baking pan.
- Bake in a slow oven at 325°F for about 1 hour.
- During the last 10 minutes of baking, glaze the cake with white simple syrup.
- Before serving, decorate the top with mixed glazed fruit.
Tips & Substitutions
To ensure a lighter cake, make sure to beat the egg whites until they're fluffy but not dry. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the nuts or replace them with extra mixed glazed fruit. This cake also pairs beautifully with Frozen Lemon Cream for a refreshing dessert duo.
Serving Suggestions
Serve slices of Snow White Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It also makes a delightful treat alongside a cup of tea or coffee. Consider pairing it with Irene'S Two Week Salad for a unique dessert and salad combination that balances flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. If you want to reheat it, simply slice a piece and warm it in the microwave for 15-20 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Snow White Fruit Cake contains roughly 588 calories, with 23g protein, 82g carbohydrates, and 19g fat. It is an excellent source of protein (46% of the Daily Value), calcium (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2415mg per serving (105% 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 different fruits in this cake?
Yes, you can customize the cake by using your favorite dried or glazed fruits. Just make sure to keep the total amount around 2 cups. Dried cherries, pineapple, or even candied citrus peel can add a unique twist to the flavor profile.
What can I do if the cake is too dry?
If the cake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water, heated until dissolved. This will add moisture and sweetness. Additionally, ensure not to overbake the cake, as this can lead to dryness.
Is there a way to make this cake healthier?
To make a healthier version of the cake, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by about a third and use unsweetened applesauce in place of some of the Crisco for added moisture without the extra fat.
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).