White Fruit Cake

Make a month or two before holidays begin. the longer the fruit soak and the longer the cake sits, the better it becomes.

Photo by Renna P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

small fruitcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    c candied pineapple chunks

  • 3

    c golden raisins

  • 1 1/2

    c candied cherries

  • 1

    c dried currants

  • 2

    oz candied orange peel

  • 2

    oz candied citron peel

  • 1/2

    c orange juice

  • 2

    c butter

  • 4

    c confectioners' sugar

  • 8

    eggs, separated

  • 4

    c pecans, chopped

  • 3

    c sifted all-purpose flour

Directions

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants orange peel, and citron; soak in extra orange juice at least overnight. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line 4 3x8 inch loaf pans with parchment or doubled waxed paper. 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. **I don't use the currants or citron in mine and I use mixed candid fruits...After mine are done and cooled, I refrigerate them well wrapped in plastic wrap and then aluminum foil. Once a week, I unwrap them, dip a large piece of cheese cloth in orange juice then wrap it around each cake, then reseal in plastic wrap and foil and return to the fridge. I do this at least 3 times before serving at Christmas....You can freeze these, but NOT before you have let them age at least a month, preferably 2 or 3 months.

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