White Christmas Fruitcake Recipe

Name: White Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 oz.) pkg. golden seedless raisins; 2 c. mixed candied citrus peel, cut in chunks; 2 c. candied pineapple, cut in chunks; 1 c. halved red candied cherries; 1/2 c. halved green candied cherries; 1 (6 3/4 oz.) can mixed nuts; 4 1/2 c. sifted flour; 1 c. shortening; 1/4 c. butter; 1 3/4 c. sugar; 1/2 tsp. almond extract; 1 1/2 tsp. baking powder; 1 1/2 tsp. salt; 3/4 c. pineapple juice; 8 egg whites; 1/2 tsp. cream of tartar

Servings: persons

1 (15 oz.) pkg. golden seedless raisins
2 c. mixed candied citrus peel, cut in chunks
2 c. candied pineapple, cut in chunks
1 c. halved red candied cherries
1/2 c. halved green candied cherries
1 (6 3/4 oz.) can mixed nuts
4 1/2 c. sifted flour
1 c. shortening
1/4 c. butter
1 3/4 c. sugar
1/2 tsp. almond extract
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3/4 c. pineapple juice
8 egg whites
1/2 tsp. cream of tartar

1
Toss together raisins, peels, candied fruits and nuts with 1/2 of the flour.
2
Beat shortening and butter together.
3
Add sugar gradually.
4
Continue beating until light and fluffy.
5
Add almond extract.
6
Resift remaining 4 cups flour with baking powder and salt.
7
Add alternately with pineapple juice, beating well after each addition.
8
Stir in fruit mixture.
9
Sprinkle cream of tartar over egg whites.
10
Beat until stiff enough to hold peaks but not dry.
11
Fold into batter.
12
Spoon batter into 10-inch tube pan lined with well-greased and floured brown paper.
13
Bake in slow oven (300u00b0) for 3 hours.
14
Place shallow pan of water on bottom of oven during baking.
15
When done, remove and cool on rack, pulling paper down from sides but leave attached.
16
When cooled, pull up paper around sides.
17
Overwrap in foil and store in cool place.
18
Makes a 5 pound cake.

1873

kcal

Calories

Fat

335

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 (15 oz.) pkg. golden seedless raisins, 2 c. mixed candied citrus peel, cut in chunks, 2 c. candied pineapple, cut in chunks, 1 c. halved red candied cherries, and more.

Yes, 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!

White Christmas Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions