White Holiday Cake
A luscious white holiday cake featuring pecans, cherries, raisins, and a hint of lemon, perfect for festive occasions and family gatherings with rich, nutty, fruity flavors.
Ingredients
Instructions
- Dredge raisins and chopped pecans in flour.
- Cream butter and sugar until light and fluffy.
- Add one egg at a time, beating thoroughly after each addition.
- Add all ingredients together and mix well.
- Pour batter into a greased tube pan.
- Bake at 300°F for 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you prefer a nut-free version, you can substitute chopped pecans with sunflower seeds or omit them entirely. To enhance the flavor, consider adding a teaspoon of vanilla extract along with the lemon extract. Dredging the raisins and pecans in flour helps prevent them from sinking to the bottom during baking.
Serving Suggestions
This festive cake is perfect for holiday gatherings and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a cup of coffee or tea for a delightful afternoon treat. For a complete dessert spread, consider including Cinnamon Stick Bars or Fat-Free Cholesterol-Free Carrot Cake to offer guests a variety of flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, let it come to room temperature and warm slices briefly in the microwave or oven for a moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Holiday Cake contains roughly 2135 calories, with 26g protein, 198g carbohydrates, and 148g fat. It is an excellent source of dietary fiber (74% of the Daily Value), iron (53% of the Daily Value), and protein (52% of the Daily Value). It also contributes 21g 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 a different type of nut in this cake?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just keep in mind that this may slightly alter the flavor and texture of the cake, but will still be delicious.
What can I do if I don't have lemon extract?
If you don't have lemon extract, you can use fresh lemon juice or zest for a natural citrus flavor. Alternatively, vanilla extract can be used for a different but delightful taste.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight before serving for the best texture.
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).