White Fruit Cake(From "Old Fashioned Cooking" Canaan Community Cookbook)
This White Fruit Cake is a delightful blend of sweet and tropical flavors, featuring candied fruits, coconut, and pecans. Its moist texture and rich taste make it perfect for festive occasions and family gatherings, appealing to those who appreciate classic desserts.
Ingredients
Instructions
- Cream sugar and butter.
- Beat in eggs.
- Sift flour and baking powder together.
- Add flour alternately with milk and vanilla. Stir in other ingredients.
- Bake for 3 hours at 250° in a tube pan. Put water in oven in a pan under cake.
- Let cool completely before removing from pan.
Tips & Substitutions
For a lighter texture, make sure to cream the sugar and butter until fluffy before adding eggs. If you don't have white raisins, golden raisins can be a suitable substitute, providing a similar sweetness. You can also swap out the pecans for walnuts or omit them entirely for a nut-free version. Consider using fresh coconut instead of dried for a more intense flavor, similar to what you'd find in Coconut Pecan Pound Cake.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a warm cup of tea or coffee for a comforting afternoon treat. It also makes a wonderful dessert at holiday gatherings, complementing dishes like Grandma's Fruit Cake or Short'Nen Bread.
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, where it can last for up to three weeks. To reheat, slice and warm in the oven or microwave for a few seconds, ensuring it stays moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake(From "Old Fashioned Cooking" Canaan Community Cookbook) contains roughly 764 calories, with 9g protein, 66g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein and calcium. It also contributes 10g 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 other types of fruits in this cake?
Absolutely! Feel free to experiment with dried fruits like apricots or figs. Just make sure to adjust the moisture content by reducing the milk slightly if using very moist fruits, ensuring the cake maintains its structure.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan instead. Just be sure to grease it well to prevent sticking. The baking time may vary, so start checking for doneness about 15 minutes earlier.
Can I make this cake ahead of time?
Yes, this cake actually improves in flavor after a day or two! Make it ahead of time and store it properly. This makes it a great choice for special occasions or holidays when you want to save time on the day of serving.
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).