White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mixed fresh fruit diced; 1/2 cup dates cut up; 1/2 cup apricots cut up; 1/2 cup figs cut up; 1 1/4 cups raisins, seedless; 2 cups almonds slivered; 2 cups coconut flaked; 2 cups flour, all-purpose; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup vegetable shortening; 1 cup sugar; 1 teaspoon rum flavoring; 5 large eggs; 1/2 cup pineapple juice

Servings: persons

4 cups mixed fresh fruit diced
1/2 cup dates cut up
1/2 cup apricots cut up
1/2 cup figs cut up
1 1/4 cups raisins, seedless
2 cups almonds slivered
2 cups coconut flaked
2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable shortening
1 cup sugar
1 teaspoon rum flavoring
5 large eggs
1/2 cup pineapple juice

1
Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
2
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well.
3
Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each.
4
Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition.
5
Add fruit mixture, stirring until well mixed.
6
Line two 8 1/2x4 1/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all sides of pan.
7
Pour batter into pans, filling 3/4 full.
8
Bake in very slow oven 2 1/2 hours or until done.

1021

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups mixed fresh fruit diced, 1/2 cup dates cut up, 1/2 cup apricots cut up, 1/2 cup figs cut up, 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.

That's it — enjoy your meal!

White Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions