White Fruit Cake - Best On Earth
A rich, nutty fruit cake infused with vanilla and lemon flavors, packed with candied cherries, pineapple, and pecans, perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add well beaten eggs and blend in chopped nuts and fruit in medium-size pieces.
- Mix with part of the flour.
- Sift remaining flour and baking powder together.
- Fold in eggs and butter and mix.
- Add flavoring extracts (vanilla and lemon).
- Add fruit and nuts; mix well.
- Pour into a greased, paper-lined tube pan.
- Place in a cold oven and bake at 250°F (120°C) for 3 hours.
- Cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating them well. You can substitute chopped walnuts or almonds for pecans if desired. If you can't find candied cherries and pineapple, fresh or dried fruit can work, but adjust the sugar accordingly. Experimenting with spices like nutmeg or cinnamon can add warmth to the flavor, similar to what you might find in traditional American recipes.
Serving Suggestions
This cake is perfect for special occasions and pairs beautifully with a cup of tea or coffee. Serve it plain or with a light dusting of powdered sugar for a touch of elegance. Consider adding a side of whipped cream or a scoop of vanilla ice cream for dessert. It also complements fruit salads or savory dishes like Vegetable-Caroni for a balanced meal.
Storage & Reheating
Store any leftover White 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, let it thaw in the fridge overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake - Best On Earth contains roughly 2610 calories, with 17g protein, 177g carbohydrates, and 196g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (34% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 495mg 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 different types of nuts in the recipe?
Yes, you can substitute pecans with other nuts like walnuts or almonds based on your preference. Just ensure they are chopped into medium-sized pieces for even distribution in the cake.
What should I do if I don't have candied fruit?
If you can't find candied cherries or pineapple, you can use fresh fruit or dried fruit. Just keep in mind that fresh fruit may need to be chopped smaller and dried fruit may be sweeter, so adjust the sugar in the recipe accordingly.
Is there a way to make this cake more moist?
To enhance the moisture of the cake, consider adding a few tablespoons of fruit juice or an additional egg yolk to the batter. Additionally, avoiding overbaking will help retain moisture in the finished product.
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).