White Fruit Cake Recipe

Name: White Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb. candied cherries; 1 lb. candied pineapple; 1/2 lb. citron; 2 lb. white raisins; 4 c. chopped nuts; 2 (7 oz.) pkg. coconut; 4 c. sifted all-purpose flour; 2 tsp. baking powder; 1 tsp. soda; 1 lb. butter or margarine; 2 c. sugar; 10 eggs

Servings: persons

1 lb. candied cherries
1 lb. candied pineapple
1/2 lb. citron
2 lb. white raisins
4 c. chopped nuts
2 (7 oz.) pkg. coconut
4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. soda
1 lb. butter or margarine
2 c. sugar
10 eggs

1
Cut fruit in small pieces and mix with nuts and coconut. Combine flour, baking powder and soda.
2
Add fruit.
3
Cream butter and sugar until light and fluffy.
4
Add eggs one at a time, beating after each addition.
5
Pour over fruit mixture and mix well.
6
Bake in 2 greased tube pans at 250u00b0 for 3 hours.
7
Yields 10 pounds. (Use a dishpan to mix fruit and flour and pour egg mixture over it.
8
Makes a big mixture.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. candied cherries, 1 lb. candied pineapple, 1/2 lb. citron, 2 lb. white raisins, and more.

Yes, 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.

White Fruit Cake

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