White Fruitcake Recipe

Name: White Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 large eggs; 1/2 lb. butter; 1 c. white sugar; 1 3/4 c. all-purpose flour; 3/4 lb. candied cherries; 1 lb. candied pineapple; 1 1/2 fluid oz. lemon extract; 1 1/2 fluid oz. vanilla extract; 4 c. shelled pecans; 1/2 tsp. baking soda

Servings: persons

5 large eggs
1/2 lb. butter
1 c. white sugar
1 3/4 c. all-purpose flour
3/4 lb. candied cherries
1 lb. candied pineapple
1 1/2 fluid oz. lemon extract
1 1/2 fluid oz. vanilla extract
4 c. shelled pecans
1/2 tsp. baking soda

1
Cream the butter. Add sugar and cream until fluffy. Beat eggs with rotary beater. Add to butter and sugar mixture; mix well. Chop nuts and fruit.
2
Mix with a portion of sifted flour.
3
Sift remaining flour with baking soda together. Add butter and egg mixture.
4
Add fruit, nuts and flavorings. Pour into a greased paper lined tube pan.
5
Put in cold oven and bake at 250u00b0 for 3 hours for a large cake.
6
Cool in pan on cake rack.
7
Make 5 pounds when baked.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 5 large eggs, 1/2 lb. butter, 1 c. white sugar, 1 3/4 c. 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.

White Fruitcake

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