Mama's White Fruit Cake (Family Favorite)

Rose Mary Mogan


This recipe has been in our family for as long as I can remember, at least 55 years or more. The only time we ever got this cake was at Christmas time. We would pick the pecans from the trees and then shell them & save them for mama to make this cake and Pecan Pies for the Christmas Holiday. My brother A.W. & I enjoy making this all time family favorite. It is especially good for those that think they do not like fruit cake. It only has one fruit I sometimes use red & green cherries, or just one color, plus the nuts, and the flavor from the lemon extract is intoxicating. You will love it.

pinch tips: How to Cream Butter & Sugar



12 -14 depending on appetites


35 Min


2 Hr 30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this!


4 c
all purpose flour
1 lb
butter, softened, room temperature
1 lb
candied cherries, halved
2 oz
pure lemon extract (4 tablespoons or 1/4 cup)
2 c
extra large eggs, separated
4 c
pecans, chopped

Directions Step-By-Step

PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
I prefer using both green & red cherries to add extra color to the cake.
In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
This is a sliced platter of this delicious cake.

About this Recipe

Main Ingredient: Fruit
Regional Style: American