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: 2 1/2 c. flour; 1/2 c. butter; 1 1/2 c. sugar; 1 1/2 tsp. baking powder; 1/2 c. milk; 1/2 c. cream of tartar; 3/4 c. citron; 1 c. blanched almonds; 1/4 c. red cherries; 1 c. sliced pineapple; 2 small pkg. coconut; 1 c. white raisins; 2 tsp. vanilla

Servings: persons

2 1/2 c. flour
1/2 c. butter
1 1/2 c. sugar
1 1/2 tsp. baking powder
1/2 c. milk
1/2 c. cream of tartar
3/4 c. citron
1 c. blanched almonds
1/4 c. red cherries
1 c. sliced pineapple
2 small pkg. coconut
1 c. white raisins
2 tsp. vanilla

1
Heat almonds in a moderate oven until light brown.
2
Cut fruit and nuts in small pieces.
3
Melt butter and add sugar.
4
Mix together until blended.
5
Add beaten eggs.
6
Dredge fruit and nuts in half of flour.
7
Sift together the other half of flour, baking powder and cream of tartar.
8
Add dry ingredients and milk alternately.
9
Add fruit and nuts to batter.
10
Line pan with wax paper.
11
Fill pan 3/4 full of cake batter.
12
Bake 4 hours in a 300u00b0 oven or cook in pressure cooker at 10 for 45 minutes, then at 15 for 30 minutes.
13
Put cake in slow oven for 15 minutes to dry out. Put 7 to 8 cups of water in pressure cooker for that period of time.

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 13 ingredients. The key ingredients include: 2 1/2 c. flour, 1/2 c. butter, 1 1/2 c. sugar, 1 1/2 tsp. baking powder, 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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