White (Light) Fruit Cake
A light, fruity cake packed with dried fruits, nuts, and subtle flavors, ideal for celebrations or teatime, offering a moist texture and delightful sweetness.
Ingredients
Instructions
- Mix all ingredients well in a large bowl.
- Pour the batter into a greased cake pan.
- Bake at 325°F (163°C) until the cake is well done and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding into the batter. You can substitute the white raisins with golden raisins for a different flavor. If you want to reduce sugar, consider using a sugar alternative like stevia, but keep in mind it may affect the cake's moisture. Using Zwieback (Double Buns) as a side can complement the flavors well.
Serving Suggestions
This light fruit cake pairs beautifully with a cup of tea or coffee. You can serve it as a delightful dessert at gatherings or enjoy it as a snack. Adding a dollop of cream or a scoop of vanilla ice cream can enhance the flavor. For a twist, consider serving it with Rum Sauce For Bread Pudding for an added richness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 2 weeks. Reheat slices in the microwave for about 10-15 seconds to enjoy a warm piece, or serve it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of White (Light) Fruit Cake contains roughly 523 calories, with 12g protein, 43g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (37% of the Daily Value), protein (25% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and vitamin C. 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 different fruits in this cake?
Absolutely! You can substitute the figs and crystallized pineapple with other dried fruits, such as apricots or cherries. Just make sure to keep the total weight the same to maintain the cake's consistency.
Is it necessary to use all the nuts listed?
No, you can customize the nut mix according to your preference. If you’re allergic to almonds, try using walnuts or pecans instead. The key is to maintain the total weight of the nuts in the recipe.
How can I make this cake more flavorful?
In addition to lemon flavoring, you can add a teaspoon of vanilla extract or a splash of rum to enhance the overall flavor profile. A pinch of nutmeg or cinnamon can also add a warm spice note to the cake.
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).