White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coconut; 1 ½ cups candied pineapple; 1 ½ cups candied cherries; 1 ½ cups slivered almonds; 1 ½ cups light raisins; 1 cup flour, mixed with fruit; 1 ⅔ cups flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 cup pineapple juice; 1 teaspoon almond extract; 1 cup butter; 2 cups sugar; 4 eggs

Servings: persons

2 cups coconut
1 ½ cups candied pineapple
1 ½ cups candied cherries
1 ½ cups slivered almonds
1 ½ cups light raisins
1 cup flour, mixed with fruit
1 ⅔ cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup pineapple juice
1 teaspoon almond extract
1 cup butter
2 cups sugar
4 eggs

1
Cream together butter sugar and almond extract.
2
Add eggs one at a time, beating well after each addition.
3
Add remaining dry ingredients alternately with pineapple juice.
4
Do 3 dry ingredients alternately with pineapple juice.
5
Add floured fruit, mix well.
6
Place batter in prepared pans.
7
Pan can be a spring form pan, bundt pan or 2 loaf pans.
8
Put a small pan filled with water in oven.
9
Bake 275 for 2 hours.

1622

kcal

Calories

Fat

195

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 14 ingredients. The key ingredients include: 2 cups coconut, 1 ½ cups candied pineapple, 1 ½ cups candied cherries, 1 ½ cups slivered almonds, 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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