White Fruit Cake(Makes 5 Pound Cake)
A rich, fruit-filled white cake featuring candied cherries and pineapple, complemented by pecans and delicate vanilla and lemon flavors, perfect for special occasions or holiday celebrations.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add well beaten eggs and blend well.
- Chop candied cherries, candied pineapple, and pecans into medium-sized pieces.
- Mix chopped nuts and fruits with part of the flour.
- Sift remaining flour with baking powder together.
- Fold sifted flour mixture into egg and butter mixture.
- Add vanilla and lemon extracts and mix well.
- Add the prepared fruit and nuts, mixing thoroughly.
- Pour batter into a greased and paper-lined tube pan.
- Place the pan into a cold oven.
- Bake at 250°F (120°C) for 3 hours.
- Cool in the pan on a cake rack.
- Cake is just as good the second day or after several months; it can be stored in the refrigerator for up to a year or frozen indefinitely.
- Alternatively, bake in 2 loaf pans for 2 hours and 15 minutes.
Tips & Substitutions
To enhance moisture and flavor, consider soaking the candied fruits in a bit of rum or fruit juice before adding them to the batter. If you prefer a lighter cake, you can substitute half of the butter with unsweetened applesauce. For a nut-free version, replace pecans with sunflower seeds. Make sure to chop the fruits and nuts evenly for better distribution throughout the cake.
Serving Suggestions
Serve slices of the White Fruit Cake alongside a hot cup of tea or coffee for a delightful afternoon snack. It pairs beautifully with a light fruit salad or a scoop of vanilla ice cream for dessert. For special occasions, consider decorating the cake with whipped cream and fresh berries for a festive touch. This cake is perfect for holiday gatherings or as a sweet treat like Easter Salad.
Storage & Reheating
Store the cake in an airtight container in the refrigerator for up to a year or freeze it indefinitely for longer preservation. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold as a delightful treat. The flavors deepen over time, making it even tastier after a few days.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruit Cake(Makes 5 Pound Cake) contains roughly 443 calories, with 8g protein, 78g carbohydrates, and 5g fat. It is a good source of iron (18% of the Daily Value), calcium (17% of the Daily Value), and protein (16% 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 fruits instead of candied ones?
While fresh fruits can offer a different flavor profile, they will introduce more moisture into the cake, which may affect the texture. If using fresh fruits, be sure to reduce other liquids in the recipe and consider adding a bit of sugar to mimic the sweetness of candied fruits.
What if I don't have a tube pan?
If you don't have a tube pan, you can use two loaf pans instead. Just divide the batter evenly and bake for about 2 hours and 15 minutes. Make sure to check for doneness with a toothpick inserted in the center; it should come out clean.
How long does the cake stay fresh?
The cake can be stored in the refrigerator for up to a year or frozen indefinitely. It actually improves in flavor over time, so it's a great make-ahead dessert for special occasions. Just ensure it's wrapped well to prevent drying out.
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).