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. pineapple (candied); 1 lb. candied cherries; 1 lb. (4 c.) chopped nuts; 1/2 lb. margarine, melted; 1 c. sugar; 5 large or 6 small eggs; 1 can Angel Flake coconut; 1 c. self-rising flour; 1 c. plain flour; 1 tsp. vanilla flavoring; 1 tsp. lemon flavoring

Servings: persons

1 lb. pineapple (candied)
1 lb. candied cherries
1 lb. (4 c.) chopped nuts
1/2 lb. margarine, melted
1 c. sugar
5 large or 6 small eggs
1 can Angel Flake coconut
1 c. self-rising flour
1 c. plain flour
1 tsp. vanilla flavoring
1 tsp. lemon flavoring

1
Put
2
foil
3
around pan for baking.
4
Take large container and chop
5
fruit
6
fine, then chop nuts and pour over fruit; put coconut, sugar, flavoring and then pour melted butter over and mix.
7
Break eggs to
8
side of bowl and beat and mix.
9
Add flour and mix until wet.
10
Bake
11
in wax paper lined pan at 275u00b0 until done, about 2 1/2
12
hours.
13
Do
14
not
15
overcook.
16
Put foil on top until about 30 minutes before done.
17
Remove and let 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. pineapple (candied), 1 lb. candied cherries, 1 lb. (4 c.) chopped nuts, 1/2 lb. margarine, melted, 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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