White Fruit Cake Recipe

Slices of white fruit cake on a platter.

5 from 1 vote

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

Course Christmas dessert, Dessert

Cuisine English

Keyword easy fruit cake recipe, fruitcake recipe, white fruit cake recipe

Prep Time 20

Cook Time 1 30

cooling time 30

Total Time 2 20

Servings mini loaves

Calories 1480kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Dry Ingredients for White Fruitcake

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Wet Ingredients for White Fruit Cake

1 cup unsalted butter (softened) 16 Tablespoons
2 ½ cups granulated white sugar
6 large eggs
2 teaspoons pure vanilla extract
9 ounces crushed pineapple with juice
2½ cups golden raisins
2 cups pecans (chopped)
9 ounces maraschino cherries
1 cup dried cherries can substitute dried cranberries

Instructions

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

Dry Ingredients for the White Fruitcake

In a medium-size mixing bowl, stir together 4 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.

Wet Ingredients

In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for a hand-held mixer, cream together 1 cup unsalted butter (softened) and 2 ½ cups granulated white sugar until well combined.
Add 6 large eggs , one at a time, until each one is incorporated into the butter mixture.
Blend in 2 teaspoons pure vanilla extract
Gently stir in(fold) the dry ingredients into the butter mixture. Don't over-stir the ingredients.
Mix in 9 ounces crushed pineapple with juice,2½ cups golden raisins, 2 cups pecans (chopped), 9 ounces maraschino cherries, and 1 cup dried cherries 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. 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. Slice and serve.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time.

Note 2: These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.

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.

I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition