White Fruit Cake
Prep: 60 min
Cook: 150 min
Total: 210 min
Serves: 24
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A true holiday centrepiece, this white fruit cake glitters with candied pineapple, cherries, orange peel, and citron, plus a generous haul of pecans and raisins. The fruit soaks in orange juice overnight so every bite is moist and fragrant, and a low, slow bake keeps the crumb pale and rich. Make it ahead, let the flavours mellow, and you have a festive cake for gifting and gathering.
Ingredients
Ingredients
- 1 1/2 Cups Candied Pineapple Chunks
- 3 Cups Raisins
- 1 1/2 Cups Candied Cherries
- 1 Cup Currant
- 2 Oz Candied Orange Peel
- 2 Oz Candied Citron Peel
- 1/2 Cup Orange Juice
- 2 Cups Butter (or Margarine)
- 4 Cups Icing Sugar
- 8 - Egg
- 4 Cups Pecan
- 3 Cups All-Purpose Flour
Directions
Directions
- Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
- Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. Separate egg yolks and whites.
- In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
- In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
- Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Nutrition
Per serving · 24 servingsCalories
450
Fat
25 g
Saturated fat
10 g
Carbohydrates
52 g
Sugar
30 g
Fiber
2 g
Protein
6 g
Sodium
150 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Cups Candied Pineapple Chunks
- 3 Cups Raisins
- 1 1/2 Cups Candied Cherries
- 1 Cup Currant
- 2 Oz Candied Orange Peel
- 2 Oz Candied Citron Peel
- 1/2 Cup Orange Juice
- 2 Cups Butter (or Margarine)
- 4 Cups Icing Sugar
- 8 - Egg
- 4 Cups Pecan
- 3 Cups All-Purpose Flour
