• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Lifestyle
    • About
      • Let's Go Shopping
        • Privacy Policy
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Holiday Sweets and Treats

    White Fruitcake Recipe

    Published: Dec 18, 2021 · Modified: Dec 3, 2024 by Eileen Murphy Kelly

    Jump to Recipe

    This White Fruitcake Recipe is a great holiday bread to make for Christmas. It's a fun spin on the traditional fruitcake but still gives that festive taste that everyone loves. This fruitcake recipe is so easy to make and is perfect for your holiday dessert table.

    White fruitcake loaves on a white table.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • White fruitcake has a lighter color and beautiful texture making it a delicious holiday dessert.
    • This white fruitcake recipe is easy to make but yet still feels festive and special.
    • The mini loaves that you make with this recipe are perfect for neighbor and teacher gifts this holiday season.

    Ingredients

    Ingredients to make a white fruitcake.
    •  all-purpose flour
    • baking powder
    • salt
    • eggs
    • unsalted butter, softened
    • granulated white sugar
    • vanilla extract
    • golden raisins
    • pecans, chopped
    • crushed pineapple with juice
    • maraschino cherries
    • dried cherries

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • 8 mini baking tins: 5 ½” x 3 ½” x 2”
    • Kitchen Aid (or equivalent stand mixer) or mix by hand
    • Parchment paper
    • mixing bowls
    • measuring spoons 

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    Step 1. Preheat oven to 300°F. Place parchment paper into each of the baking tins.

    Step 2. In a medium-sized mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside

    Step 3. In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for hand held mixer, cream softened unsalted butter, and sugar until well combined.

    Step 4. Add eggs one at a time until each one is incorporated into the butter mixture.

    Step 5. Blend in vanilla extract.

    A stand mixer with fruit cake batter in the bowl.

    Step 6. Gently stir in(fold) the dry ingredients into the butter mixture. Don't over stir the ingredients.

    Flour being poured into a fruitcake batter.

    Step 7. Mix in the crushed pineapple chunks and juice, maraschino cherries, white raisins, dried cherries, and pecans until blended.

    Nuts, and candied fruit to make a white fruit cake.

    Step 8. Evenly distribute the fruit cake batter into the prepared baking tins.

    White fruit cake batter ready to be poured into mini loaf pans.

    Step 9. Bake 4 loaves at a time in the preheated oven for 1 hour and 30 minutes. Note 1: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time. The fruitcakes are finished baking when a toothpick inserted into the center of each one comes out clean.

    Batter for white fruit cake in loaf pans.

    Step 10. Once baked, remove from the oven and let cool on a wire cooling rack.

    Mini loaf pans with white fruit cakes.

    Step 11. These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.

    Sliced white fruitcake on a plate.

    Storage

    Fruitcake that are mini loaves on a plate.

    Store the fruitcake in an airtight container at room temperature for up to one week.

    This easy fruitcake recipe can also be frozen for up to three months. Be sure to protect your fruitcake from freezer burn by storing it in a freezer bag or wrapping it in plastic wrap.

    Expert Tips

    Expert Tip: Be careful not to overmix your batter. You want to mix until just combined. Overmixing will result in a tough cake.

    Frequently Asked Questions

    What is the difference between white and dark fruitcakes?

    The difference between a white fruitcake and a dark fruitcake is the color of the cake. Dark fruitcakes are typically made with molasses which gives a dark color. Whereas white fruitcakes are made with granulated sugar, keep them a lighter color.

    What does white fruit cake taste like?

    Fruit cake is a light fluffy cake that has a sweet fruit and nut flavor.

    What should I do if my fruitcake is too dry?

    If the cake becomes dry, brush a thin layer of fruit jam over the top to moisten the cake back up.

    Sliced mini fruitfcakes on a platter.

    Variations

    • Make this a chocolate fruitcake by adding ½ cup of cocoa powder to your batter.
    • For a green fruitcake, use green food coloring to color your batter about 5 drops.
    • Dried cranberries can be used instead of dried cherries.
    • If you are not a fan of nuts leave them out altogether.
    • Chopped walnuts are a great swap for the chopped pecans in this recipe.

    Serving Suggestions

    Chicken Cornbread Casserole

    Instant Pot Gumbo

    Instant Pot Hot Chocolate.

    Cheesy Ranch Zucchini Slices

    Similar recipes

    Salted Caramel Pie

    Gingerbread Muffins

    Chocolate Peppermint Cake

    Reindeer Cheesecake

    White Chocolate Peppermint Bark

    Red Velvet Ice Cream

    I love any comments or questions, please feel free to leave them below.

    Keep up to date with recipes by following me on:

    FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

    Thank you for your continued support. I am forever grateful.

    Eileen  xo

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    White Fruit Cake Recipe

    These delicious mini White Fruitcake loaves are not your traditional fruit cake. The loaves are tender and moist and loaded with fruits like maraschino cherries, dried cherries, and golden raisins. The
    5 from 1 vote
    Print (Email Required) Pin Rate
    Prevent your screen from going dark
    Course: Christmas dessert, Dessert
    Cuisine: English
    Keyword: easy fruit cake recipe, fruitcake recipe, white fruit cake recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    cooling time: 30 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 8 mini loaves
    Calories: 1480kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 8 mini baking tins: 5 ½” x 3 ½” x 2”
    • Stand Mixer
    • Parchment Paper
    • mixing bowls
    • Measuring Spoons and Cups

    Ingredients

    • 6 large eggs
    • 1 cup unsalted butter, softened 16 Tablespoons
    • 2 ½ cups granulated sugar
    • 2 teaspoons pure vanilla extract
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    • 1 ½ pounds golden raisins
    • 1 pound pecans, chopped
    • 9 ounces crushed pineapple with juice
    • 9 ounces maraschino cherries
    • 1 cup dried cherries can substitute dried cranberries

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • Preheat oven to 300°F. Place parchment paper into each of the baking tins.

    Dry Ingredients

    • In a medium-size mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside

    Wet Ingredients

    • In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for hand-held mixer, cream softened unsalted butter, and sugar until well combined.
    • Add eggs one at a time until each one is incorporated into the butter mixture.
    • Blend in vanilla extract.
    • Gently stir in(fold) the dry ingredients into the butter mixture. Don't over stir the ingredients.
    • Mix in the crushed pineapple chunks and juice, maraschino cherries, white raisins, dried cherries, and pecans until blended.
    • Evenly distribute the fruit cake batter into the prepared baking tins.
    • Bake 4 at a time in the preheated oven for 1 hour and 30 minutes. Note 1: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time. The fruitcakes are finished baking when a toothpick inserted into the center of each one comes out clean.
    • Once baked, remove from the oven and let cool on a wire cooling rack.
    • These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.

    NOTES

    Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
    Storage: Store the fruitcake in an airtight container at room temperature for up to one week.
    Freezer: This easy fruitcake recipe can also be frozen for up to three months. Be sure to protect your fruitcake from freezer burn by storing it in a freezer bag or wrapping it in plastic wrap.
     
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
     
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1serving | Calories: 1480kcal | Carbohydrates: 211g | Protein: 21g | Fat: 68g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 364mg | Potassium: 1103mg | Fiber: 13g | Sugar: 136g | Vitamin A: 1496IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 7mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    More Holiday Sweets and Treats

    • Baileys cupcakes on a wooden cutting board.
      Baileys Cupcake Recipe
    • Little Debbie copycat Christmas tree cakes staked on a plate.
      Christmas Tree Cakes
    • A ramekin with pumpkin creme brulee.
      Pumpkin Creme Brulee
    • Pumpkin tiramisu in individual cocette ceramic bowls.
      Easy Pumpkin Tiramisu Cups

    Thank you for sharing!

    668 shares
    • Share51
    • Tweet

    Primary Sidebar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Shop with me
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Everyday Eileen, Eileen Murphy Kelly

    668 shares