Holiday White Fruitcake Recipe

4.5 11 9
Holiday White Fruitcake Recipe
Holiday White Fruitcake Recipe photo by Taste of Home
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Holiday White Fruitcake Recipe

Read Reviews
4.5 11 9
Publisher Photo
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 Flatt, Chandler, Arizona
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

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

Directions

Preheat oven to 275°. Line bottoms of four greased 9x5-in. 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 50-60 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).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Holiday White Fruitcake in Taste of Home November 2014, p66

Nutritional Facts

1 slice: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1 package (8 ounces) chopped mixed candied fruit
  • 1-1/4 cups golden raisins
  • 1 cup chopped walnuts, toasted
  • 3 cups all-purpose flour, divided
  • 2 cups butter, softened
  • 2 cups sugar
  • 6 large eggs
  1. Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment paper; grease paper.
  2. 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.
  3. Transfer to prepared pans. Bake 50-60 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).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Holiday White Fruitcake in Taste of Home November 2014, p66

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Reviews forHoliday White Fruitcake

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MY REVIEW
destine User ID: 2519270 280074
Reviewed Dec. 28, 2017

"Very delicious. I cut the recipe in half. I used pecans and did not toast them. I also soaked the raisins in orange liqueur. I added 1/2 teaspoon of vanilla and 1/2 teaspoon of rum extract to the cake batter. It is not necessary to use baking powder or baking soda in this recipe. It will still come out fantastic. I did need to bake it longer than the recipe indicates. I do recommend this recipe if you want a delicious fruitcake recipe that isn't dense and heavy and that is easy to make."

MY REVIEW
[email protected] User ID: 6956004 279329
Reviewed Dec. 15, 2017

"This is the second year I've made this. It's amazing! It's a cross between pound cake and fruit cake. I used a tropical dried fruit mix. I did not toast the walnuts. I chopped up the fruit a bit smaller to get a better distribution throughout. I made 8 mini loaves. and baked 50 minutes. To those who asked, no, it does not call for nor does it need baking powder or baking soda. Think pound cake. Neither of those in pound cake either.""

MY REVIEW
reneeh2010 User ID: 4264909 258647
Reviewed Dec. 14, 2017

"Just a question..there is no baking powder or baking soda??? Is there someone that can please help me??"

MY REVIEW
January7 User ID: 7637817 278947
Reviewed Dec. 9, 2017

"No one answered reneeh2010's question about the absence of baking soda and baking powder...And it's a very good question. I wish I had the answer to it!"

MY REVIEW
RosemarieP User ID: 5749562 257872
Reviewed Dec. 9, 2016

"LOVE this recipe and so much easier than most to make. I usually make three loaf pans and two smaller loaf pans out of this recipe. Best tasting fruit cake and keeps well. I do cut back a little on the sugar and throw in some pitted dates too and still comes out delicious. Don't be afraid to try it--well worth the effort."

MY REVIEW
conjensen User ID: 4034988 257559
Reviewed Dec. 2, 2016

"The best fruit cake I ever made,instead of making 4 loaf's I made 8 small loaf's, and my husband said that I better make another batch. And they freeze well."

MY REVIEW
jordanclaire User ID: 7628969 214977
Reviewed Dec. 15, 2014

"So buttery and delicious! Will be making every year."

MY REVIEW
auntiemarlene User ID: 6975872 109349
Reviewed Nov. 29, 2014

"can this cake be made in advance and frozen? Marlene"

MY REVIEW
sandydent User ID: 937394 114724
Reviewed Nov. 1, 2014

"This recipe had my attention the moment I saw it. Always wanted to make a white fruitcake and this recipe looked easy. It was delicious. Will definitely be on my Christmas baking list. I made just minor changes. I lined the pans with parchment paper slings for easy removal. I used 50% mixed fruit and 50% deluxe fruit (cherries and pineapple) and cooled it in the pan for nearly an hour to help it firm up before removal. I had no issues at all with slicing, it turned out perfect. A definite winner!"

MY REVIEW
LindaS_WI User ID: 7202558 194380
Reviewed Oct. 23, 2014

"I've never been a fan of fruitcakes because they're always so dark, dense and "sticky". When I saw this one I thought it was one I could possibly eat and was I right. Very nice recipe. The flavor was great and the texture was a similar to a pound cake. I may try wrapping it in cheesecloth and soaking it in some brandy."

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