White Fruit Cake

White Fruit Cake

69

"My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant."

Ingredients

10 h 35 m {{adjustedServings}} servings 369 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
  2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
  3. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
  5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

69
  1. 77 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however,...

I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiske...

I made this first last Christmas (with a few fruit tweaks of my own, but I always do that)and everyone loved it, even the fruitcake resisters. This year I experimented again and baked it in wide...