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 (1/2 red, 1/2 green); 1 lb. candied pineapple (1/2 red, 1/2 green); 4 c. chopped pecans; 1/2 lb. butter; 5 eggs; 1 c. sugar; 1 1/3 c. all-purpose flour; 1/4 tsp. baking powder; 1/4 tsp. salt; 5/8 oz. vanilla; 5/8 oz. lemon extract

Servings: persons

1 lb. candied cherries (1/2 red, 1/2 green)
1 lb. candied pineapple (1/2 red, 1/2 green)
4 c. chopped pecans
1/2 lb. butter
5 eggs
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
5/8 oz. vanilla
5/8 oz. lemon extract

1
Cream the butter and sugar.
2
Add eggs, one at a time.
3
Sift 1/3 cup of the flour over the fruit and nuts and let stand while mixing batter. Sift remaining flour and baking powder and add to mixture, using mixer to this point.
4
Add fruit and nuts which have been floured.
5
Add flavorings.
6
Start in cold oven in tube pan, greased and floured, at 300u00b0 for 1/2 hour. Reduce temperature to 250u00b0 for 2 1/2 hours.
7
Place on rack to cool.

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 11 ingredients. The key ingredients include: 1 lb. candied cherries (1/2 red, 1/2 green), 1 lb. candied pineapple (1/2 red, 1/2 green), 4 c. chopped pecans, 1/2 lb. butter, 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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