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 c. butter; 2 c. sugar; 1 c. sweet milk; 3 1/2 c. flour; whites of 7 eggs; 2 even tsp. baking powder; 1 lb. white raisins; 1 lb. figs; 1 c. any kind nuts; 1/2 lb. citron; 1 c. coconut; 1 pkg. candied cherries; 1 chopped apple; 1 c. candied pineapple; 1 tsp. lemon extract

Servings: persons

1 c. butter
2 c. sugar
1 c. sweet milk
3 1/2 c. flour
whites of 7 eggs
2 even tsp. baking powder
1 lb. white raisins
1 lb. figs
1 c. any kind nuts
1/2 lb. citron
1 c. coconut
1 pkg. candied cherries
1 chopped apple
1 c. candied pineapple
1 tsp. lemon extract

1
Dredge fruit and nuts with flour.
2
Sift together flour and baking powder; set aside.
3
Cream butter and sugar together; set aside.
4
Beat egg whites until stiff peaks form.
5
Add dry mixture, creamed mixture, egg whites and milk together, mixing thoroughly; add lemon extract.
6
Fold in fruit and mix well.
7
Bake in a 350u00b0 oven for 1 hour, then reduce oven to 325u00b0 and bake for 1 1/2 hours.
8
This can be baked in a loaf pan or 2 small pans.

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 15 ingredients. The key ingredients include: 1 c. butter, 2 c. sugar, 1 c. sweet milk, 3 1/2 c. flour, 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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