White Fruit Cake - 10 Pounds
A rich, fruity white fruit cake blending nuts, candied fruits, and a moist texture, perfect for festive occasions and those who enjoy traditional, flavorful desserts.
Ingredients
Instructions
- Cream margarine and sugar in a large pan until light and fluffy.
- Separate egg yolks and whites.
- Add egg yolks one at a time to the creamed mixture, mixing well after each addition.
- Sift flour and gradually add alternately with grape juice to the mixture, mixing thoroughly.
- Chop the candied cherries, citron, and crystallized pineapple, then roll the pieces in additional flour until they are separated.
- Add the prepared fruit to the batter and mix well.
- Fold in beaten egg whites gently until just incorporated.
- Adjust the batter's consistency by adding more grape juice if necessary, until it is almost pouring.
- Generously grease a tube cake pan with nonsalted shortening and line it with Kraft brown paper.
- Pour the batter into the prepared pan.
- Bake at 250°F (121°C) for 5 hours for a 10-pound cake.
Tips & Substitutions
For best results, use room temperature margarine and eggs to ensure better incorporation. If you don't have black walnuts, regular walnuts or pecans can be used as a substitute. When preparing the fruit, ensure they are well coated in flour to prevent sinking during baking. Additionally, consider adding a splash of vanilla extract for extra flavor.
Serving Suggestions
This rich White Fruit Cake pairs beautifully with a cup of tea or coffee. Serve it as a festive dessert during holidays or special occasions. For added indulgence, consider drizzling a light glaze over the top or serving with a dollop of whipped cream. It also complements savory sides like a cheese platter.
Storage & Reheating
Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature. It can last for several weeks. For longer storage, freeze the cake wrapped well in foil or freezer-safe bags. To enjoy, thaw at room temperature or gently reheat in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake - 10 Pounds contains roughly 3076 calories, with 39g protein, 364g carbohydrates, and 171g fat. It is an excellent source of dietary fiber (110% of the Daily Value), protein (78% of the Daily Value), and iron (71% of the Daily Value). Note that it is relatively high in sodium, at 1085mg per serving (47% 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 substitute margarine with butter in this recipe?
Yes, you can substitute margarine with an equal amount of unsalted butter for a richer taste. Just ensure that the butter is softened to room temperature for easy creaming with the sugar.
How can I make this cake more moist?
To enhance moisture, consider adding a bit more grape juice or even a splash of orange juice. Additionally, ensure not to overbake the cake, as this can dry it out. Keeping the cake well-wrapped will also help retain moisture.
Is it possible to make this cake in smaller sizes?
Absolutely! You can divide the batter into smaller cake pans or even make cupcakes. Just adjust the baking time accordingly, checking for doneness with a toothpick inserted into the center.
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).