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Holiday White Fruitcake


Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. —Eileen Sokolowski, Chandler, Arizona

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Rate this recipe 4.6/5 (8 Votes)


  • 1 (8-ounce) package mixed candied fruit, chopped
  • 1 1/4 cups golden raisins
  • 1 cup walnuts, chopped & toasted
  • 3 cups all-purpose flour, divided
  • 2 cups butter, softened
  • 2 cups sugar
  • 6 eggs


Servings 64
Preparation time 20mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 275°F. Line bottoms of four greased 9x5-inch loaf pans with parchment paper; grease paper.

In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

Transfer to prepared pans. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Yield: 4 loaves (16 slices each).

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