White Fruit Cake

White Fruit Cake

Ingredients

Original recipe makes 3 loaves fruit cakeChange Servings

  • 1 1/2 cups candied pineapple chunks
  • 3 cups golden raisins
  • 1 1/2 cups candied cherries
  • 1 cup dried currants
  • 2 ounces candied orange peel
  • 2 ounces candied citron peel
  • 1/2 cup orange juice
  • 2 cups butter
  • 4 cups confectioners’ sugar
  • 8 eggs, separated
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour

Directions

  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 5×9 inch loaf pan and two 3×8 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.

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