White Fruit Cake(For Those Who Hate Fruitcakes.)
A light, fruity cake with coconut, candied cherries, pineapple, and walnuts, perfect for those who dislike traditional fruitcakes but enjoy a moist, flavorful treat.
Ingredients
Instructions
- Mix the dry ingredients, except the fruit and nuts.
- Cream the margarine and sugar together until smooth.
- Combine the creamed mixture with the dry ingredients.
- Add the coconut, candied cherries, pineapple, and chopped walnuts to the mixture.
- Fold in the beaten egg whites gently until well incorporated.
- Pour the batter into two greased loaf pans.
- Bake for 1 hour at 275°F, then continue baking for 1 hour at 300°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them. If you prefer a more tropical flavor, consider substituting half of the coconut with crushed pineapple. For a different twist, you can use almond extract instead of vanilla. This cake can also be enhanced with hints of nutmeg or cinnamon for added warmth. Consider trying this recipe alongside Molasses Muffins for a delightful brunch spread.
Serving Suggestions
This white fruit cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. Additionally, it complements well with fresh fruit or a light salad, such as Country Garden Potatoes, for a balanced meal.
Storage & Reheating
Store leftover white fruit cake in an airtight container at room temperature for up to a week. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in a low oven for a few minutes to restore its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake(For Those Who Hate Fruitcakes.) contains roughly 1093 calories, with 29g protein, 90g carbohydrates, and 40g fat. It is an excellent source of protein (57% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 709mg per serving (31% 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 fresh fruit instead of candied cherries?
While fresh fruit could be used, it may add excess moisture to the batter, affecting the cake's texture. If you prefer fresh fruit, consider drying it slightly before adding. Candied cherries give a traditional sweetness and texture that enhances the cake's overall appeal.
What can I substitute for margarine?
You can substitute margarine with an equal amount of unsalted butter or a plant-based butter alternative for a dairy-free option. Keep in mind that if using butter, it may slightly alter the flavor, making it richer.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Make sure to follow the two-stage baking temperature for optimal results.
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).