White Fruit Cake Recipe

Name: White Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 lb. Mrs. Filberts margarine; 6 eggs, separated (beat whites); 4 c. Swans Down cake flour; 1/2 lb. walnuts (2 c.); 1 Tbsp. lemon flavoring; 1 lb. cherries; 1 1/2 lb. pecans (5 c.); 1 lb. fruit cake mix; 1 lb. white raisins

Servings: persons

2 c. sugar
1 lb. Mrs. Filberts margarine
6 eggs, separated (beat whites)
4 c. Swans Down cake flour
1/2 lb. walnuts (2 c.)
1 Tbsp. lemon flavoring
1 lb. cherries
1 1/2 lb. pecans (5 c.)
1 lb. fruit cake mix
1 lb. white raisins

1
Cream sugar and margarine and add flavoring; add one egg yolk at a time.
2
Add 3 cups flour, a little at a time, and beat.
3
Put fruit mix and nuts, minced, in 1 cup of flour.
4
(Don't cut cherries.)
5
Beat egg whites and fold in.
6
Bake in tube or loaf pan lined with wax paper.
7
Bake in 250u00b0 oven for 3 hours.
8
While still hot, put wine on it.
9
Wrap in cloth for 24 hours.
10
Remove from cloth and wrap in foil.

3100

kcal

Calories

177

Fat

336

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 10 ingredients. The key ingredients include: 2 c. sugar, 1 lb. Mrs. Filberts margarine, 6 eggs, separated (beat whites), 4 c. Swans Down cake 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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