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
- 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
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.