White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) butter or margarine, softened; 1 cup (225 ml) sugar; 2 large eggs; 1 tsp (5 ml) orange extract; 1 tsp (5 ml) lemon extract; 3 cups (700 ml) cake flour, divided; 2 tsp (10 ml) baking powder; 1/2 tsp (2 ml) baking soda; 1/2 tsp (2 ml) salt; 1/2 cup (125 ml) peach nectar; 1 cup (225 ml) flaked coconut; 1 cup (225 ml) chopped candied pineapple (about 1/2 pound); 1 cup (225 ml) chopped candied cherries (about 1/2 pound); 1 cup (225 ml) golden raisins (about 1/2 pound); 1 cup (225 ml) chopped crystallized ginger; 2 cups (475 ml) chopped pecans, toasted; 6 egg whites

Servings: persons

1 cup (225 ml) butter or margarine, softened
1 cup (225 ml) sugar
2 large eggs
1 tsp (5 ml) orange extract
1 tsp (5 ml) lemon extract
3 cups (700 ml) cake flour, divided
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 cup (125 ml) peach nectar
1 cup (225 ml) flaked coconut
1 cup (225 ml) chopped candied pineapple (about 1/2 pound)
1 cup (225 ml) chopped candied cherries (about 1/2 pound)
1 cup (225 ml) golden raisins (about 1/2 pound)
1 cup (225 ml) chopped crystallized ginger
2 cups (475 ml) chopped pecans, toasted
6 egg whites

1
Beat butter and sugar at medium speed with an electric mixer until fluffy.
2
Add eggs, 1 at a time, beating well after each addition.
3
Stir in extracts.
4
Combine 2 cups (475 ml) cake flour and next 3 ingredients; add to butter mixture alternately with nectar, beginning and ending with flour mixture.
5
Beat at low speed just until blended after each addition.
6
Stir together remaining 1 cup (225 ml) cake flour, coconut, and next 4 ingredients.
7
Stir fruit mixture and pecans into batter.
8
Beat egg whites at high speed until stiff peaks form.
9
Fold into batter.
10
Pour into a greased and floured 10-inch tube pan.
11
Bake at 275 degrees (125 C.) for 2 hours or until a long wooden pick inserted in center comes out clean.
12
Cool on a wire rack.
13
If desired, wrap in cheesecloth, and soak with 1 cup (225 ml) peach brandy for two weeks.

1672

kcal

Calories

107

Fat

149

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 1 cup (225 ml) butter or margarine, softened, 1 cup (225 ml) sugar, 2 large eggs, 1 tsp (5 ml) orange extract, 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