White Lemon Fruitcake
A rich white lemon fruitcake packed with nuts, raisins, and lemon flavoring, perfect for holiday celebrations and special occasions.
Ingredients
Instructions
- Cream butter and sugar well.
- Add eggs, beaten one at a time.
- Gradually add flour, then incorporate lemon flavoring, chopped nuts, and raisins.
- Pour batter into a greased and floured tube pan.
- Bake at 250° to 275°F for 2 hours until light brown.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Using fresh lemon zest can enhance the lemon flavor significantly. Toasting the nuts before adding them can also bring out their natural oils and flavors.
Serving Suggestions
Serve slices of the White Lemon Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This cake pairs beautifully with a cup of tea or coffee. Consider serving it alongside a refreshing Strawberry And Banana Smoothie for a delightful contrast of flavors.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to one week. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, slice and warm gently in the oven at 300°F until just heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of White Lemon Fruitcake contains roughly 1920 calories, with 34g protein, 361g carbohydrates, and 41g fat. It is an excellent source of iron (86% of the Daily Value), protein (69% of the Daily Value), and calcium (68% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1164mg per serving (51% 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 different types of nuts in this recipe?
Yes, you can substitute with your favorite nuts such as walnuts, pecans, or almonds. Just be sure to chop them to a similar size to ensure even distribution throughout the cake.
Can I use a different flavoring instead of lemon?
Absolutely! You can replace the lemon flavoring with vanilla extract or almond extract for a different taste profile. Just adjust the amount based on your preference, as some extracts are stronger than others.
Why is my fruitcake dense?
A dense fruitcake can result from overmixing the batter or adding too much flour. Be sure to mix just until combined and measure flour accurately for the best results. Also, ensure your baking powder is fresh, as this helps with leavening.
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).