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; 1 cup (225 ml) sugar; 5 large eggs; 1-3/4 cups (425 ml) sifted all-purpose flour; 1 lb (.5 kg). candied pineapple, chopped; 1 lb (.5 kg). candied cherries, chopped; 4 cups (950 ml) broken pecans; 1/2 tsp (2 ml) baking powder; 1 tbsp (15 ml) vanilla extract; 1 tbsp (15 ml) lemon extract

Servings: persons

1
Grease a paper-lined springform tube pan with butter or margarine.
2
Cream butter well.
3
Add sugar gradually and beat until light and fluffy.
4
Beat eggs.
5
Add into creamed mixture, blending well.
6
Mix fruit and nuts with small portion of sifted flour.
7
Sift remaining flour and baking powder together.
8
Fold flour mixture into egg and butter mixture.
9
Add flavorings; mix well.
10
Fold in fruit and nuts.
11
Pour into prepared tube pan.
12
Place in a cold oven and bake at 250 degrees (125 C.) for 3 hours.
13
Cool in pan on cake rack.
14
When cool, wrap tightly in foil.
15
Store in canister 4 to 8 weeks.
16
Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.

1693

kcal

Calories

137

Fat

102

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 10 ingredients. The key ingredients include: 1 cup (225 ml) butter or margarine, 1 cup (225 ml) sugar, 5 large eggs, 1-3/4 cups (425 ml) sifted all-purpose 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.

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