White Fruit Cake(By Louise Hubbard, A Friend)
A rich, fruity cake with a moist texture and white raisins, candied cherries, and nuts, perfect for special occasions and festive gatherings.
Ingredients
- 1 lb. confectioners sugar
- 3/4 lb. butter ⓘ
- 4 c. sifted flour
- 1 tsp. nutmeg ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. lemon flavoring ⓘ
- 1 tsp. vanilla ⓘ
- 6 eggs
- 1/2 lb. pecans, broken in small pieces ⓘ
- 1/4 lb. blanched almonds ⓘ
- 1/2 lb. candied cherries
- 2 lb. white raisins ⓘ
- 1/4 lb. candied lemon peel ⓘ
- 1/2 lb. pineapple ⓘ
- 1/4 lb. shredded coconut ⓘ
Instructions
- Pour one cup of light wine over the fruits and let stand overnight.
- Prepare a tube cake pan.
- Beat eggs until a lemon color.
- Cream butter and sugar until fluffy.
- Sift dry ingredients together twice.
- Alternately beat flour and eggs into the creamed mixture, beginning and ending with flour, using a wooden spoon and a strong arm, not an electric beater.
- Stir all remaining ingredients into the batter.
- Bake for 2 1/2 or 3 hours, depending on the size of the pan. Test by inserting a toothpick, which should come out dry.
- Cool in the pan on a rack.
- Wrap tightly in plastic paper and again in aluminum foil for storage.
- The cake keeps for months.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with the sugar. If you don't have lemon flavoring, substitute with fresh lemon juice or zest for a more vibrant taste. For a nut-free version, simply omit the pecans and almonds. You can also use a mix of other dried fruits for a unique flavor profile. Remember to sift your flour multiple times to ensure a light cake texture.
Serving Suggestions
This White Fruit Cake is perfect for holiday gatherings or special occasions. Serve it alongside a warm cup of tea or coffee for a delightful treat. It also pairs beautifully with Pickled Onion Appetizers for a savory contrast. For an elegant presentation, consider dusting the top with additional confectioners sugar before serving.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and then in aluminum foil to keep it moist. It can be kept in a cool, dark place for several months. If you want to enjoy it warm, slice and reheat individual pieces in the microwave for a few seconds, or in a low oven until just warm, preserving its rich flavors.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake(By Louise Hubbard, A Friend) contains roughly 1125 calories, with 19g protein, 134g carbohydrates, and 61g fat. It is an excellent source of protein (38% of the Daily Value), dietary fiber (34% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2240mg per serving (97% 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 fruits in this cake?
Yes, you can customize the fruit mix based on your preferences or what you have on hand. Dried apricots, figs, or even cranberries can work well. Just ensure that the total weight remains similar to maintain the cake's integrity.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The baking time can vary based on your pan size, so keep an eye on it in the last hour to avoid overbaking.
What is the best way to serve this cake?
Slice the cake into thick pieces and serve it at room temperature. It can be enjoyed plain or with a dollop of whipped cream on the side. For a festive touch, consider drizzling with a light glaze made from confectioners sugar and lemon juice.
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).