White Fruit Cake - 10 Pounds Recipe

Name: White Fruit Cake - 10 Pounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. margarine (2 c. or 4 sticks); 1 lb. eggs, shelled (9 to 10 eggs); 1 lb. white sugar (2 c.); 1 lb. plain flour (4 c. sifted); 1 lb. black walnuts; 1 lb. crystallized cherries (green and red); 1 lb. citron; 1 lb. crystallized pineapple (green and red); 1 lb. white seedless raisins; 7 oz. white grape juice (1 c. less 2 Tbsp.); 2 tsp. nutmeg

Servings: persons

1 lb. margarine (2 c. or 4 sticks)
1 lb. eggs, shelled (9 to 10 eggs)
1 lb. white sugar (2 c.)
1 lb. plain flour (4 c. sifted)
1 lb. black walnuts
1 lb. crystallized cherries (green and red)
1 lb. citron
1 lb. crystallized pineapple (green and red)
1 lb. white seedless raisins
7 oz. white grape juice (1 c. less 2 Tbsp.)
2 tsp. nutmeg

1
Cream margarine and sugar in large pan.
2
Separate egg yolks and whites.
3
Add yolks (one at a time) to creamed mixture.
4
Add sifted flour and grape juice alternately.
5
Roll chopped fruit in additional flour until pieces separate.
6
Add fruit and mix well. Fold in beaten egg whites.
7
Batter should be almost pouring consistency.
8
If not, add additional grape juice.
9
With nonsalted shortening, generously grease tube cake pan and line with Kraft brown paper.
10
Bake at 250u00b0 for 5 hours for a 10 pound cake.
11
(If recipe is halved for 5 pound cake, bake for 4 hours.)

1843

kcal

Calories

Fat

240

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

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 11 ingredients. The key ingredients include: 1 lb. margarine (2 c. or 4 sticks), 1 lb. eggs, shelled (9 to 10 eggs), 1 lb. white sugar (2 c.), 1 lb. plain flour (4 c. sifted), and more.

Yes, White Fruit Cake - 10 Pounds 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 Fruit Cake - 10 Pounds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions