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+ servings

White Fruit Cake

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
  

  • 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
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