White Fruit Cake - "Big Mama"
A rich, fruit-packed cake with nuts and candied fruits, perfect for festive occasions or special gatherings, offering a delightful blend of sweetness and texture.
Ingredients
- 5 eggs ⓘ
- 1 cup butter ⓘ
- 1 cup sugar ⓘ
- 2 cups sifted flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 cup lemon peel
- 1/2 pound pecans ⓘ
- 1 small can shredded coconut ⓘ
- 1/2 pound white raisins
- 1/2 pound candied cherries ⓘ
- 1 cup dates ⓘ
- 1 cup citron
- 1 cup orange peel ⓘ
- 1 small can sliced pineapple ⓘ
- 1/4 cup juice ⓘ
Instructions
- Cream the butter until smooth and fluffy.
- Gradually add sugar and beat well.
- Add eggs one at a time, beating after each addition.
- Mix in the juice.
- Sift the flour with baking powder and fold into the mixture.
- Dredge the chopped fruits and nuts with flour and fold into the batter.
- Pour the batter into a prepared baking pan.
- Bake in a slow oven for 2 1/2 to 3 hours, until a toothpick inserted comes out clean.
- Decorate the top of the cake when it is half done baking.
Tips & Substitutions
To enhance the flavor of your White Fruit Cake, consider soaking the dried fruits in rum or orange juice overnight. If you don’t have pecans, walnuts make a great substitute. Ensure your butter is at room temperature for easier creaming. For a lighter texture, you can use cake flour instead of all-purpose flour. Don’t rush the baking time; a slow oven is key for even cooking.
Serving Suggestions
This White Fruit Cake pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Consider adding a fresh fruit salad on the side to balance the richness of the cake. It also complements flavors found in Sweet, Juicy Bread for a delightful dessert spread.
Storage & Reheating
Once cooled, wrap the White Fruit Cake tightly in plastic wrap or aluminum foil to keep it fresh. Store it in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator for up to a month. To reheat, slice and warm gently in the oven or microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake - "Big Mama" contains roughly 1207 calories, with 17g protein, 186g carbohydrates, and 51g fat. It is an excellent source of vitamin C (314% of the Daily Value), dietary fiber (110% of the Daily Value), and calcium (56% of the Daily Value). Note that it is relatively high in sodium, at 676mg per serving (29% 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
Why is my cake taking longer to bake?
Baking time can vary based on your oven's calibration and the type of pan used. If the cake is still wet in the center, continue baking and check every 15 minutes until a toothpick comes out clean. A slow oven is crucial for this cake, so patience is key.
How can I prevent the fruits from sinking in the batter?
Dredging the chopped fruits and nuts in flour before folding them into the batter helps prevent them from sinking. This technique allows them to be evenly distributed throughout the cake and enhances the overall texture.
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).