White Fruit Cake recipe

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Ingredients

1 ½ cups candied pineapple chunks
3 cups golden raisins
1 ½ cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
½ cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour

Nutrition Info

368.6 calories
carbohydrate: 46.2 g
cholesterol: 68.4 mg
fat: 20.2 g
fiber: 2.2 g
protein: 4.3 g
saturatedFat: 7.6 g
servingSize: -
sodium: 102.4 mg
sugar: 30.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 loaves fruit cake

Recipe Note

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.

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