Holiday White Fruitcake

Name: Holiday White Fruitcake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 loaves (16 slices each).
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

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

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.

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.

Nutrition Facts

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

Originally published as White Fruitcake in Taste of Home November 2014

Reviews

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Average Rating:

destine

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.
kmcope

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."
reneeh2010

Dec 14, 2017

Just a question..there is no baking powder or baking soda??? Is there someone that can please help me??
January7

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!
RosemarieP

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.
conjensen

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.
jordanclaire

Dec 15, 2014

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

Nov 29, 2014

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

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!
LindaS_WI

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.