Moist & Delicious White Fruit Cake

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Whether you love it or hate, there is nothing more quintessential at Christmas than fruitcake. Packed with dried fruit soaked in orange juice, this alcohol-free cake can be bakes, cooled, and frozen for up to a year. My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

 

 

Delicious White Fruit Cake

Ingredients:

  • 1 ½ cups candied pineapple chunks
  • 3 cups golden raisins
  • 1 ½ cups candied cherries
  • 1 cup dried currants
  • 2 ounces candied orange peel
  • 2 ounces candied citron peel
  • ½ cup orange juice
  • 2 cups butter
  • 4 cups confectioners’ sugar
  • 8 large eggs eggs, separated
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour

 

 

Directions:

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.

Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5×9 inch loaf pan and two 3×8 inch loaf pans with parchment or doubled waxed paper.

In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.

In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.

Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

 

 

 

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