Whole White Fruit Cake Recipe – a delicious recipe with butter, sugar, eggs, vanilla, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and sugar.
2
Beat in egg yolks and vanilla.
3
Add in lowfat milk and flour and baking pwdr, alternate, then mix in white raisins and pecans and mix in stiffly beaten egg whites.
4
Layer each pan with just sufficient batter to cover the bottom of each pan.
5
Proportionately cover the batter with 1 lb.
6
of red and green candied cherries, 1 lb.
7
green, red and white pineapple, 1 lb.
8
pitted dates, rolled in sugar and 1 lb.
9
whole Brazil nuts.
10
Put remainder of batter on the fruit and bake in layers.
11
Cold cakes before taking out of pans.
12
Use 7 loaf pans, 5 x 2 1/2 inches and layer the bottom with wax paper.
13
Bake 1 1/2 hrs at 300 degrees.
2604
kcal
Calories
149
g
Fat
278
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound butter, 2 c sugar, 7 Large eggs, separated, 2 teaspoon vanilla, and more.
Yes, Whole White Fruit Cake Recipe 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.
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