White Fruit Cake Recipe

Name: White Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 2 c. sugar; 4 c. cake flour; 7 egg whites, beaten until stiff; 2 tsp. baking powder; 1 tsp. vanilla flavoring; 1 tsp. lemon flavoring; 1 pkg. frozen coconut, thawed; 1 lb. candied cherries; 1 lb. candied pineapple; 1 pt. chopped pecans; 1 pt. chopped Brazil nuts; 1/4 c. coconut milk

Servings: persons

1/2 lb. butter
2 c. sugar
4 c. cake flour
7 egg whites, beaten until stiff
2 tsp. baking powder
1 tsp. vanilla flavoring
1 tsp. lemon flavoring
1 pkg. frozen coconut, thawed
1 lb. candied cherries
1 lb. candied pineapple
1 pt. chopped pecans
1 pt. chopped Brazil nuts
1/4 c. coconut milk

1
Mix flour, nuts, and fruit with 1/2 of the flour.
2
Add baking powder to the other 1/2 of the flour.
3
Cream butter and sugar. Add egg whites, beaten until stiff.
4
Add vanilla flavoring.
5
In another bowl combine other ingredients and mix well.
6
Combine with butter/sugar mixture.
7
Mix well.
8
Pour into greased and floured tube pan and bake in slow oven on 250u00b0 for about 2 hours.
9
This usually makes 2 good size cakes.

2240

kcal

Calories

Fat

325

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1/2 lb. butter, 2 c. sugar, 4 c. cake flour, 7 egg whites, beaten until stiff, 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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