Winter-White Fruit Cake – a delicious recipe with white cake, rum, maraschino cherries, mixed nuts, Cream Cheese, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Grease and flour 3-L fluted tube pan or 10-inch tube pan.
3
Prepare cake batter as directed on package; blend in dry pudding mix and extract.
4
Reserve 2 each red and green cherries for garnish.
5
Remove stems, if necessary, from remaining cherries; rinse, then pat dry.
6
Cut cherries into quarters.
7
Stir into cake batter along with the nuts.
8
Pour into prepared pan.
9
Bake 33 to 36 min.
10
or until toothpick inserted near centre comes out clean.
11
Cool in pan 10 min.
12
Loosen cake from sides of pan with knife.
13
Invert cake onto wire rack; gently remove pan.
14
Cool cake completely.
15
Beat cream cheese and milk in medium bowl with mixer until blended.
16
Gradually beat in sugar.
17
Drizzle over cake.
18
Garnish with reserved cherries.
341
kcal
Calories
11
g
Fat
31
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding, 1 tsp. rum extract, 1/2 cup each red and green maraschino cherries, drained, divided, and more.
Yes, Winter-White Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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