White Fruit Cake

Print Recipe

Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Servings 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

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: 218kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 64mgPotassium: 195mgFiber: 2gSugar: 24gVitamin A: 138IUVitamin C: 1mgCalcium: 38mgIron: 1mg