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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
Holiday White Fruitcake Recipe photo by Taste of Home

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, room temperature

Directions

  1. Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
  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 until a toothpick inserted in center comes out clean, 50-60 minutes. 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.

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Reviews

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Average Rating:
  • Lindsey
    Dec 11, 2020

    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.

  • Shirley
    Nov 21, 2020

    I just made this , four pans , the cake was only about two inches high . Is that all the high it shoul be

  • Doug
    Nov 16, 2020

    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

  • Dee
    Dec 22, 2019

    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

  • plumfair
    Oct 30, 2019

    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.

  • MACNUTT32
    Nov 30, 2018

    I'm just wondering if anyone has ever put almond and royal icing on this cake similar to the dark Christmas cakes ?

  • Kittykat12
    Oct 17, 2018

    This is a GREAT recipe, I make it in small loaf aluminum pans and give as gifts. YUMMY

  • 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

    No comment left

  • 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."