Texas White Fruit Cake
A rich, nutty fruitcake loaded with white raisins and pecans, infused with lemon extract, perfect for festive occasions or as a decadent treat.
Ingredients
Instructions
- Cream butter and sugar until well combined; set aside.
- Beat eggs thoroughly.
- Add eggs to the butter and sugar mixture and mix thoroughly.
- Add flour, fruit, pecans, raisins, and lemon extract to the mixture.
- Pour batter into a prepared baking pan.
- Bake for 3 hours at 275°F.
Tips & Substitutions
For a moister cake, consider soaking the white raisins in warm water before adding them to the batter. If you prefer a lighter cake, you can substitute half of the butter with unsweetened applesauce. Make sure to use room temperature ingredients for a smoother batter. For added flavor, try incorporating spices like nutmeg or cinnamon.
Serving Suggestions
This Texas White Fruit Cake is delicious on its own but can be served with a scoop of vanilla ice cream or whipped cream for added indulgence. For a festive touch, pair it with a cup of hot spiced tea or coffee. It also makes a great dessert alongside Fresh Baked Apple Pie during holiday gatherings.
Storage & Reheating
Store any leftover Texas White Fruit Cake in an airtight container at room temperature for up to a week. To maintain moisture, you can wrap it in plastic wrap. If you want to enjoy it warm, simply reheat slices in the microwave for about 10-15 seconds or in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Texas White Fruit Cake contains roughly 3074 calories, with 52g protein, 324g carbohydrates, and 189g fat. It is an excellent source of dietary fiber (115% of the Daily Value), protein (105% of the Daily Value), and iron (96% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 519mg per serving (23% 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 types of nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds based on your preference. Just ensure they are chopped and roasted for the best flavor. Keep in mind that different nuts may slightly alter the texture and taste of the cake.
What type of fruit can I add to the cake?
You can use a variety of fruits such as dried cherries, cranberries, or candied citrus peels. Just make sure to adjust the quantity to maintain the balance of the batter. This will give your cake a unique twist while still keeping it moist.
Is there a way to make this recipe gluten-free?
Certainly! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. Additionally, check that all other ingredients, like baking powder, are gluten-free.
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).