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White Fruit Cake
Print Recipe
Prep Time
10
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
40
mins
Servings
48
Servings
Calories
218
kcal
Equipment
8 mini baking tins: 5 1/2” x 3 1/2” x 2”
Kitchen Aid (or equivalent stand mixer) or mix by hand
Parchment paper
Ingredients
1x
2x
3x
1
cup
butter
softened
2.5
cups
sugar
6
eggs
2
teaspoons
baking powder
1
teaspoon
salt
2
teaspoons
vanilla
4
cups
all-purpose flour
1.5
pounds
golden raisins
1
pound
pecans
chopped
9
oz
crushed pineapple
(with juice)
9
oz
maraschino cherries
1
cup
dried cherries
or dried cranberries
Instructions
Preheat oven to 300°F and line loaf pans with parchment paper.
Blend eggs, vanilla, sugar and butter in a large mixing bowl.
Add salt, baking powder, and flour and mix.
Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
Fill the tins with fruit cake batter and spread to even the surface.
Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.
Notes
Nutrition info is an estimate only and may vary depending on exact ingredients used. Based on 6 servings per loaf, 8 mini loaves per recipe.
Nutrition
Calories:
218
kcal
Carbohydrates:
36
g
Protein:
3
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
21
mg
Sodium:
64
mg
Potassium:
195
mg
Fiber:
2
g
Sugar:
24
g
Vitamin A:
138
IU
Vitamin C:
1
mg
Calcium:
38
mg
Iron:
1
mg
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