White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. white raisins, chopped; 2 c. orange juice; 4 1/2 c. cake flour, sifted; 1/4 tsp. baking powder; 1/2 tsp. salt; 1 lb. candied cherries, diced; 1 lb. candied pineapple, diced; 1/2 lb. preserved citron, diced; 1/4 lb. candied lemon peel, diced; 1/4 lb. candied orange peel, diced; 1 lb. almonds, blanched and slivered; 2 c. butter or margarine; 2 1/4 c. sugar; 8 to 10 medium eggs; 1 fresh coconut, grated or shredded

Servings: persons

2 lb. white raisins, chopped
2 c. orange juice
4 1/2 c. cake flour, sifted
1/4 tsp. baking powder
1/2 tsp. salt
1 lb. candied cherries, diced
1 lb. candied pineapple, diced
1/2 lb. preserved citron, diced
1/4 lb. candied lemon peel, diced
1/4 lb. candied orange peel, diced
1 lb. almonds, blanched and slivered
2 c. butter or margarine
2 1/4 c. sugar
8 to 10 medium eggs
1 fresh coconut, grated or shredded

1
Wash raisins; chop.
2
Combine with 1 cup orange juice; let stand overnight.
3
Save 1 1/2 cups flour to mix with candied fruit and nuts.
4
Sift remaining 3 cups flour with baking powder and salt.
5
Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter.
6
Add sugar; beat well.
7
Add eggs, one at a time, beating well after each addition.
8
Gradually add dry ingredients, beating after each addition.
9
Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well.
10
Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans).
11
Bake in a very slow oven (250u00b0) for about 2 1/2 hours, or until done.

3443

kcal

Calories

177

Fat

404

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 15 ingredients. The key ingredients include: 2 lb. white raisins, chopped, 2 c. orange juice, 4 1/2 c. cake flour, sifted, 1/4 tsp. baking powder, 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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