Velma'S White Fruit Cake
Velma's White Fruit Cake is a rich, moist holiday favorite packed with candied fruits, raisins, and pecans, perfect for special occasions and festive gatherings.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add beaten egg yolks and lemon extract; mix well.
- Sift together flour and baking powder; gradually add to creamed mixture.
- Fold in candied cherries, candied pineapple, white raisins, frozen coconut, and chopped pecans.
- Beat egg whites until stiff peaks form and gently fold into batter.
- Grease and line pan(s) with brown paper or parchment.
- Pour batter into prepared pan(s).
- Bake in a preheated oven at 250°F (121°C) for approximately 2 hours if using loaf pans, longer for tube pan, about 5 hours.
- Allow to cool before removing from pan.
Tips & Substitutions
For a lighter texture, ensure you beat the egg whites to stiff peaks before folding them into the batter. You can substitute half the sugar with a sweetener like agave syrup if desired. If you can’t find white raisins, golden raisins make a good alternative. Make sure to use fresh candied fruits for the best flavor.
Serving Suggestions
Serve thin slices of Velma's White Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for gatherings. Consider serving it alongside Flapper Girl Salad for a refreshing contrast.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, allow it to thaw in the fridge overnight and then warm it gently in the oven at 300°F (150°C) for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Velma'S White Fruit Cake contains roughly 729 calories, with 10g protein, 89g carbohydrates, and 40g fat. It is an excellent source of calcium (22% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 497mg per serving (22% 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 fruits instead of candied fruits?
While you can use fresh fruits, they will add moisture and may alter the cake's texture. If using fresh, consider reducing the liquid ingredients slightly and adding extra flour to compensate.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Given the low baking temperature, keep an eye on it after the 2-hour mark, especially if you are using a tube pan.
Can I make this recipe ahead of time?
Absolutely! This fruit cake actually improves in flavor when made a few days in advance. Just wrap it well and store it at room temperature until you’re ready to serve.
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).