White Fruit Cake Recipe

Name: White Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. fruit juice; 1/2 lb. candied citron, chopped; 1/2 lb. whole candied cherries; 3/4 lb. orange and lemon peel, chopped; 2 lb. white raisins; 3/4 lb. candied pineapple, chopped; 1 lb. butter; 1 lb. sugar (2 c.); 10 eggs; 1 lb. flour, sifted (4 c.); 1 1/2 lb. whole pecans

Servings: persons

1/4 c. fruit juice
1/2 lb. candied citron, chopped
1/2 lb. whole candied cherries
3/4 lb. orange and lemon peel, chopped
2 lb. white raisins
3/4 lb. candied pineapple, chopped
1 lb. butter
1 lb. sugar (2 c.)
10 eggs
1 lb. flour, sifted (4 c.)
1 1/2 lb. whole pecans

1
Prepare the fruit and soak in fruit juice while you're preparing the rest of the batter.
2
Cream the butter and add the sugar gradually.
3
Then add one egg at a time, beating well after each addition.
4
Add flour and mix well, then the nuts and fruit. Pour into three 9 1/4 x 3 1/4 x 2 1/4-inch loaf pans which have been buttered, lined with wax paper and buttered over the waxed paper.
5
Bake in a 275u00b0 to 300u00b0 oven for 2 to 2 1/4 hours.
6
Remove from pan immediately.
7
Cool on cake racks.
8
Wrap in foil.
9
Yields 8 pounds.

3280

kcal

Calories

240

Fat

248

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 11 ingredients. The key ingredients include: 1/4 c. fruit juice, 1/2 lb. candied citron, chopped, 1/2 lb. whole candied cherries, 3/4 lb. orange and lemon peel, chopped, 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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