Real Recipes From Real Home Cooks ®

mama's white fruit cake (family favorite)

(4 ratings)
Blue Ribbon Recipe by
Rose Mary Mogan
Sauk Village, IL

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 and save them for mama to make this cake and pecan pies for the Christmas Holiday. My brother A.W. and I enjoy making this all time family favorite. It is especially good for those that think they do not like fruit cake. 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.

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 -14 depending on appetites
prep time 1 Hr 25 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For mama's white fruit cake (family favorite)

  • 2 c
    butter, softened
  • 2 c
  • 6
    extra large eggs, separated
  • 4 c
    all purpose flour
  • 1 lb
    candied cherries, halved
  • 4 c
    pecans, chopped
  • 2 oz
    pure lemon extract (4 tablespoons or 1/4 cup)

How To Make mama's white fruit cake (family favorite)

  • 1
    Preheat the oven to 250 degrees F. Grease a 12 cup bundt pan liberally with Baker's Joy.
  • 2
    Cream the butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
  • You may need to push the batter away from the sides of the bowl from time to time as you mix the batter. Bit it is well worth all the time needed to make this delightful cake.
    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 until well blended.
  • 4
    I prefer using both green & red cherries to add extra color to the cake.
  • Whipping the egg whites is crucial to making this delightful cake. The beaten egg whites helps to make the batter much lighter, as you fold it in to the cake batter.
    In a separate bowl, beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread the batter evenly into the prepared pan and bake for 2 1/2 hours.
  • Mama's White Fruit Cake, is one you are sure to love, it only has one Fruit in the recipe, CANDIED CHERRIES & then Nuts, & the Lemon Extract takes it to a level you have never experienced before. It is so awesome, & have been in the family for 60 years.
    Cool the cake in the pan on a rack for 1 hour. Invert the cake onto the rack to cool completely, right-side up.
  • A picture of the inverted cake showing how nice and golden brown it turned out using just the BAKER'S JOY(Cooking Spray with added flour for baking), I did not use the Brown Paper Bag as mama always did. Baker's Joy has added a new DIMENSION IN BAKING.
    This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, who 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 F for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. Here is to you, mama - with love.