The Absolute Best White Christmas Fruitcake Recipe

Name: The Absolute Best White Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, room temperature; 4 cups confectioners' sugar; 8 egg yolks; 1 teaspoon almond extract (or use 2 teaspoons vanilla); 2 ounces candied orange peel (or use a mixture of lemon and orange); 1 1/4 cups currants; 3 cups golden raisins; 1 1/2 cups candied maraschino cherries (chopped); 1 1/2 cups candied pineapple, finely chopped; 2 cups chopped pecans; 1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans); 1/2 cup fresh orange juice; 8 egg whites, room temperature; 3 cups all-purpose flour

Servings: persons

2 cups butter, room temperature
4 cups confectioners' sugar
8 egg yolks
1 teaspoon almond extract (or use 2 teaspoons vanilla)
2 ounces candied orange peel (or use a mixture of lemon and orange)
1 1/4 cups currants
3 cups golden raisins
1 1/2 cups candied maraschino cherries (chopped)
1 1/2 cups candied pineapple, finely chopped
2 cups chopped pecans
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
1/2 cup fresh orange juice
8 egg whites, room temperature
3 cups all-purpose flour

1
Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
2
Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
3
Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
4
Set oven to 275 degrees.
5
Place a pan of cold water directly onto the bottom of your oven.
6
In a large bowl cream butter with confectioners sugar until very smooth.
7
Add in the egg yolks and almond or vanilla extract; beat until combined.
8
Stir in the soaked fruit and the juice along with nuts.
9
Using a wooden spoon stir in the flour.
10
In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
11
Fill the large pan and the two smaller pans about two-thirds full.
12
Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
13
Let cool in pans on a rack.
14
Remove cakes from pan; peel of parchment.

3247

kcal

Calories

200

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups butter, room temperature, 4 cups confectioners' sugar, 8 egg yolks, 1 teaspoon almond extract (or use 2 teaspoons vanilla), and more.

Yes, The Absolute Best White Christmas Fruitcake 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.

That's it — enjoy your meal!

The Absolute Best White Christmas Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions