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Ingredients
| candied pineapple (chopped): 1 1/2 cups |
| golden seedless raisins (not packed): 3 cups |
| red candied cherries: 1 1/2 cups |
| dried currants: 1 cup |
| candied orange peel: 2 oz |
| candied citron peel: 2 oz |
| orange juice: 1/2 cup |
| salted butter: 2 cups |
| powdered sugar (unsifted): 4 cups |
| eggs: 8 (separated) |
| pecans: 4 cups (chopped) |
| all-purpose flour (sifted): 3 cups |
White Fruit Cake
Credit: AllRecipes
User rating:
"My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant."
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Prep Time
35 min -
Cook Time
120 min -
Servings
36 serving(s)
Tags
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.
- 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.