White Florida Fruit Cake
White Florida Fruit Cake is a vibrant, festive treat packed with colorful candied cherries and pineapple, complemented by crunchy pecans. Its light, buttery texture and sweet citrus aroma make it perfect for celebrations or as a delightful gift, appealing to those who enjoy rich, fruit-filled desserts.
Ingredients
Instructions
- Cream the butter, sugar, and eggs until light and fluffy.
- Add lemon extract and vanilla extract to the creamed mixture.
- Gradually mix in the plain flour and baking powder.
- Fold in the chopped candied cherries, candied pineapple, and broken pecans.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. You can substitute half of the candied fruit with dried fruit for a less sweet version. If you don't have lemon extract, fresh lemon zest can be used for a bright flavor. This cake can also be made gluten-free by using a gluten-free flour blend. Be sure to check out similar American recipes for more festive options.
Serving Suggestions
Serve the White Florida Fruit Cake with a dusting of powdered sugar or a drizzle of lemon glaze for an elegant touch. It pairs beautifully with a cup of tea or coffee. For a festive presentation, consider serving with fresh fruit or whipped cream. This cake also complements well with other desserts like Aunt Becky'S Ice Cream Pie for a delightful dessert platter.
Storage & Reheating
Store any leftover White Florida Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature. Reheat individual slices in the microwave for about 10-15 seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of White Florida Fruit Cake contains roughly 3132 calories, with 11g protein, 40g carbohydrates, and 316g fat. It is an excellent source of dietary fiber (45% of the Daily Value), calcium (28% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 498mg 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 fruit instead of candied fruit?
Using fresh fruit may alter the texture and moisture of the cake. If you prefer fresh fruit, consider using it in combination with a small amount of candied fruit to retain the cake's structure and sweetness. Be sure to adjust the baking time as needed.
What can I do if my cake turns out too dense?
If your cake is dense, ensure that you properly creamed the butter and sugar before adding other ingredients. Also, check that you measured your flour accurately, as too much flour can lead to a dense texture. Next time, try sifting the flour before measuring.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. You can bake it in advance and store it wrapped at room temperature. Just make sure to let it cool completely before wrapping to prevent moisture buildup.
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).