Holiday White Fruitcake
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 California Walnuts, toasted
- 3 cups all-purpose flour, divided
- 2 cups butter, softened
- 2 cups sugar
- 6 large eggs, room temperature
Reviews
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.
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."
Just a question..there is no baking powder or baking soda??? Is there someone that can please help me??
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!
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.
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.
So buttery and delicious! Will be making every year.