White Fruit Cake
White Fruit Cake is a delightful and moist dessert packed with vibrant candied fruits, crunchy pecans, and a hint of almond. Its unique combination of flavors makes it perfect for holiday gatherings or special occasions. This cake offers a sweet, rich taste that appeals to both fruitcake lovers and newcomers alike.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add well beaten eggs and blend well.
- Chop nuts and fruit into medium size pieces.
- Mix chopped nuts and fruit with some flour.
- Sift remaining flour and baking powder together and fold into the butter and egg mixture.
- Add flavorings; mix well. Add fruit and nuts; mix thoroughly.
- Pour the mixture into a greased, paper lined tube pan.
- Place in a cold oven and bake at 250° for 3 hours.
- Cool in the pan on a rack.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. You can substitute walnuts for pecans if desired, or use a mix of both nuts for added flavor. If you prefer a sweeter cake, consider adding a touch more sugar. Make sure to chop the candied fruits into uniform pieces to ensure even distribution throughout the batter.
Serving Suggestions
This White Fruit Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve slices alongside coffee or tea during holiday gatherings. It can also complement a cheese platter, making it a versatile choice for entertaining.
Storage & Reheating
Store any leftover White Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake contains roughly 606 calories, with 6g protein, 76g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of potassium and iron. It also contributes 7g 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 use fresh fruits instead of candied fruits?
Using fresh fruits is not recommended as they contain more moisture, which can affect the texture of the cake. Stick to candied fruits for the best results, as they provide the right balance of sweetness and moisture that the recipe requires.
How can I tell when the cake is done baking?
The cake is done when it has a golden color and a toothpick inserted in the center comes out clean. Keep in mind that baking at a low temperature like 250°F may take longer, so patience is key during the baking process.
Is it necessary to use both vanilla and lemon extract?
While both extracts enhance the flavor profile, you can adjust according to your taste. If you prefer a more pronounced vanilla flavor, feel free to omit the lemon extract, or vice versa. Just keep in mind that the balance of flavors may change.
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).