White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. shelled pecans; 3/4 lb. candid cherries; 1 lb. candied pineapple; 1 3/4 c. flour; 1 c. butter; 1 c. sugar; 5 large eggs; 1/2 tsp. baking powder; 1 (1 oz.) bottle vanilla extract; 1 (1 oz.) bottle lemon extract

Servings: persons

4 c. shelled pecans
3/4 lb. candid cherries
1 lb. candied pineapple
1 3/4 c. flour
1 c. butter
1 c. sugar
5 large eggs
1/2 tsp. baking powder
1 (1 oz.) bottle vanilla extract
1 (1 oz.) bottle lemon extract

1
Chop pecans, candied cherries and pineapple into medium pieces; dredge with a small amount of flour.
2
Cream butter and sugar until light and fluffy.
3
Add well-beaten eggs and blend well.
4
Sift remaining flour and baking powder; fold into egg and butter mixture.
5
Add vanilla and lemon extracts; mix well.
6
Add fruits and nuts, blending well.
7
Grease a 10-inch tube pan.
8
Line with heavy brown paper and grease again.
9
Pour batter into pan. Place in cold oven, turn temperature to 250u00b0 and bake 3 hours. Cool in pan on cake rack before turning out.
10
Remove liner.
11
Store in a cook, dark place.

3018

kcal

Calories

235

Fat

196

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: 4 c. shelled pecans, 3/4 lb. candid cherries, 1 lb. candied pineapple, 1 3/4 c. flour, and more.

Yes, White Fruitcake 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 Fruitcake

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