White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 1/2 cups golden raisins; 1 cup dried apricot, quartered; 1 cup crystallized ginger; 1 cup canned pineapple chunk, drained, quartered; 1 cup blanched almond, coarsely chopped (toasted); 1 cup walnuts, coarsely chopped (toasted); 1 cup butter, room temperature; 1 cup sugar; 5 eggs; 2 teaspoons lemon zest, freshly grated; 2 teaspoons freshly grated orange zest; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 1 teaspoon orange extract

Servings: persons

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups golden raisins
1 cup dried apricot, quartered
1 cup crystallized ginger
1 cup canned pineapple chunk, drained, quartered
1 cup blanched almond, coarsely chopped (toasted)
1 cup walnuts, coarsely chopped (toasted)
1 cup butter, room temperature
1 cup sugar
5 eggs
2 teaspoons lemon zest, freshly grated
2 teaspoons freshly grated orange zest
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract

1
Preheat oven to 270u00b0F.
2
Line three 4 1/2 x 8 1/2 inch loaf pans with parchment; generously butter paper.
3
Sift flour, baking powder and salt into large bowl.
4
Stir with fork to blend.
5
Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
6
Cream butter and sugar in another bowl until light and fluffy.
7
Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
8
Blend in peels and vanilla and extracts.
9
Divide batter evenly among pans.
10
Bake until a tester comes out clean, about 2 hours.
11
Cool 30 minutes.
12
Turn out.
13
Peel off paper and cool completely.

1691

kcal

Calories

109

Fat

147

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 17 ingredients. The key ingredients include: 2 1/2 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 1/2 cups golden raisins, 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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