White Fruitcake
White Fruitcake is a rich, buttery dessert packed with candied pineapple, cherries, and crunchy pecans. Its sweet, fruity flavors and moist texture make it perfect for special occasions or holiday celebrations, appealing to those who enjoy classic, nostalgic baked goods with a festive touch.
Ingredients
Instructions
- Grease a paper-lined spring-form tube pan with butter or margarine.
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and lemon extract.
- Gradually fold in the sifted all-purpose flour and baking powder until well combined.
- Gently fold in the chopped candied pineapple, cherries, and broken pecans.
- Pour the batter into the prepared pan, smoothing the top.
- Bake in the preheated oven for about 90 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider substituting part of the butter with cream cheese. You can also mix in some dried fruits like apricots or cranberries for added texture and taste. Ensure your eggs are at room temperature for better incorporation into the batter. If using unsalted butter, add a pinch of salt to balance the sweetness.
Serving Suggestions
Serve slices of the White Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of tea or coffee. Consider presenting it alongside Sunday Slaw for a refreshing contrast. This cake also makes a fantastic gift during the holiday season.
Storage & Reheating
Store the cooled fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of White Fruitcake contains roughly 846 calories, with 15g protein, 105g carbohydrates, and 32g fat. It is an excellent source of iron (32% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. 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 fruit instead of candied fruit?
While you can use fresh fruit, it may add more moisture to the cake, affecting the texture. If you prefer fresh fruit, consider reducing the liquid ingredients slightly and adjust the baking time as necessary. Dried fruit is a better substitute if you want to maintain the chewy texture of candied fruits.
How can I make this cake gluten-free?
To make this fruitcake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. You may need to adjust the liquid content slightly, so keep an eye on the batter's consistency before baking.
What can I do if my cake is too dry?
If your fruitcake turns out dry, you can brush the slices with a simple syrup made from equal parts sugar and water to add moisture. Another option is to serve it with a creamy sauce or ice cream, which can help balance the texture and enhance the overall flavor.
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).