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Holiday White Fruitcake
Total Time
Prep: 20 min. Bake: 50 min. + cooling
Makes
4 loaves (16 slices each)
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
Reviews
I’ve made this recipe before and given as gifts and am doing again this year. It is a different take on fruitcake which I thought was good. As pictured, this cake does not rise a lot, it’s like the shape of biscotti when sliced, bit it’s very dense snd rich. I’m sending again as gifts this year.
I just made this , four pans , the cake was only about two inches high . Is that all the high it shoul be
Just prepared this recipe. According to the recipe, its yield: Four (9x5) Loaves. (Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.) Didn't want FOUR loaves so I halved the ingredients. Baked it exactly 60-minutes. . Results: DELICIOUS... Will make it again and again and again. However... instead of the two loaves I was expecting, the batter was just enough for one 9x5 inch loaf pan.... ??? Plumfair: Any Comments/Suggestions ??? THX, Doug
I just made this and mine did not turn out well at all. At 50 minutes of baking it was a buttery watery mess, so I baked it for 20 more minutes
Hi Marlene and others. I am the one who submitted this recipe and no you do not use any baking soda nor baking power. For Betty Warren, the fruitcake will slice better if you cool it and even better yet freeze the fruitcake and it will be easier to slice. This cake freezes very well and I have always wrapped it in saran wrap and put them in a Christmas cellophane bag to give out as gifts. Glad you are enjoying it.
I'm just wondering if anyone has ever put almond and royal icing on this cake similar to the dark Christmas cakes ?
This is a GREAT recipe, I make it in small loaf aluminum pans and give as gifts. YUMMY
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.
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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."