White Butterfruit Cake
A rich, festive fruitcake packed with candied fruits, nuts, and spices, perfect for celebrations and special occasions, offering a moist texture and sweet, nutty flavor.
Ingredients
- 4 cups flour
- 3 cups sugar ⓘ
- 1 pound butter ⓘ
- 10 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 quart shelled pecans ⓘ
- 1 pound white raisins
- 1 teaspoon baking powder
- 1 teaspoon mace ⓘ
- 1/2 pound red candied cherries ⓘ
- 1/2 pound green candied cherries ⓘ
- 1/2 pound red candied pineapple ⓘ
- 1/2 pound green candied pineapple
- raisins
- chopped nuts ⓘ
Instructions
- Cream butter, flour, mace, and baking powder together.
- Beat eggs and add sugar and vanilla.
- Add this mixture to the creamed butter and flour and mix well.
- Add chopped fruits, nuts, and raisins; mix thoroughly.
- Bake at 275° to 300° Fahrenheit for about 2 hours.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the white raisins with golden raisins or omit them altogether if you prefer. If you want to reduce the sweetness, use 2 cups of sugar instead of 3. Adding a bit of zest from citrus fruits can enhance the flavor profile of the cake.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It also makes a great accompaniment to coffee or tea. For an extra touch, try serving it alongside Barb'S Scottish Shortbread for a delightful tea-time treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of White Butterfruit Cake contains roughly 1126 calories, with 15g protein, 85g carbohydrates, and 76g fat. It is an excellent source of dietary fiber (50% of the Daily Value), vitamin C (31% of the Daily Value), and protein (30% of the Daily Value), and a good source of calcium. It also contributes 14g of dietary fiber toward your daily target.
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 cake in advance?
Yes, this cake actually improves in flavor after a day or two. You can bake it ahead of time and store it properly. Just be sure to wrap it tightly to keep it fresh.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes.
What can I use instead of candied fruits?
If you prefer not to use candied fruits, you can substitute them with dried fruits like apricots or figs, or even fresh fruits, though this may alter the texture and moisture level of the cake.
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).