White Christmas Fruit Cake
A rich, festive fruitcake loaded with nuts, cherries, raisins, and pineapple, offering a moist texture and sweet flavor perfect for holiday celebrations and special occasions.
Ingredients
Instructions
- Beat butter, margarine, sugar, egg yolks, and extracts well.
- Mix in 2 1/2 cups flour, dredging fruit and nuts with the remaining 1/2 cup flour.
- Don't chop nuts or fruit.
- Beat egg whites until stiff and fold into the batter.
- Add the fruit and nuts to the batter and mix well.
- Pour the batter into a tube pan.
- Bake at 300°F for 1 1/2 to 2 hours.
- Increase oven temperature to 350°F and bake for an additional 7 to 10 minutes.
- Leave the cake in the oven for 7 minutes after baking.
- Remove from oven and cool in the pan.
- Once cooled, wrap in foil and store airtight in a cool place.
- Bake at least 10 days before holidays for best flavor.
Tips & Substitutions
For a richer flavor, consider using a mix of nuts, such as walnuts or almonds, in addition to pecans. If you want to reduce sugar, try using a sugar substitute that measures cup-for-cup. Make sure to grease your tube pan well to prevent sticking, and use fresh extracts for the best aroma and taste.
Serving Suggestions
Slice the White Christmas Fruit Cake and serve it with a dollop of whipped cream or a drizzle of warm vanilla sauce for added indulgence. It pairs beautifully with Greek Honey Puffs for a festive dessert table. Consider serving alongside a warm beverage like spiced cider or mulled wine to complement the flavors.
Storage & Reheating
Once cooled, wrap the fruit cake tightly in foil and store it in an airtight container in a cool, dark place. This cake improves with time, so it's ideal to make it at least 10 days before the holidays. If you need to reheat, do so gently in the oven at a low temperature to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of White Christmas Fruit Cake contains roughly 2128 calories, with 17g protein, 189g carbohydrates, and 128g fat. It is an excellent source of vitamin C (73% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (34% of the Daily Value). It also contributes 9g 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 substitute fresh fruit for the candied fruit?
While you can use fresh fruit, it will change the texture and moisture content of the cake. Candied fruits provide sweetness and a chewy texture that fresh fruits may not replicate. If you prefer fresh, consider reducing the liquid ingredients slightly.
How long can I store the fruit cake?
The fruit cake can last several weeks when stored properly. Wrapped tightly and stored in a cool, dark place, it can retain its flavor for up to three months. Just ensure it stays airtight to prevent drying out.
Can I freeze this cake?
Yes, you can freeze the White Christmas Fruit Cake! Wrap it well in plastic wrap and then foil to protect it from freezer burn. It can be frozen for up to six months. Thaw it in the refrigerator overnight before serving.
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).