White Fruit Cake

White Fruit Cake

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"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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10 h 35 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
  2. 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.
  3. 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.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
  5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.


  1. 78 Ratings

Most helpful positive review

This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however,...

Most helpful critical review

I followed the recipe but didn't add Citron (don't like). I love fruit cake & this cake turned out fine. However, if you're a true fruitcake lover, this cake is like "training Fruitcake." It d...

This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however,...

I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiske...

I made this first last Christmas (with a few fruit tweaks of my own, but I always do that)and everyone loved it, even the fruitcake resisters. This year I experimented again and baked it in wide...

My family and I didn't like this recipe initially...but then we let it sit for a while and we loved it...couldn't get enough of it. This was my first experience in both making and eating a ...

I really dislike tweaking recipes before trying them but i had a few problems getting all the necessary ingredients, so i had to substitute pecans for mixed nuts (mostly peanuts it turns out) an...

I followed the recipe to a 'T' and it turned out fantastically. I'm not a huge fruit cake fan but I loved it as did my family. I recommend this recipe to anybody and everybody.

I'd tried this one, it's so good especially when let it set for 5-7 days in the fridge. I think next time I will cut out some sugar because it is a bit too sweet for my taste. I use more portion...

This fruitcake was amazing! I had never made one before and was looking for a good recipe to share with my family. The small alterations I made were to bake it in a tube pan and one-loaf pan, i...

This Cake is way better than other fruit cakes I had and this one is the bomb and it's increbibly good!!!!!!!!!\ This a 5 Star Cake *****

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