White Fruit Cake

For a 2.5 pound cake use one of these, filled to about 2.5 inches:

  • An 8″ ring mold.  Line the bottom with a ring of greased waxed paper and place an ungreased strip around the side.
  • A 4.5″ x 8.5″ loaf pan. Line with parchment paper or waxed paper for easy lifting of the cake.

Fruit cakes in general:

  • Ingredients should be about room temperature. Liquids should be about 75 F. Butter to be creamed should be about 70 F.
  • Dip knife or scissors in water when cutting up dried fruits.
  • Add sugar gradually while creaming.
  • If adding egg yolks and whites separately:
    • Add beaten egg yolk gradually or add yolks whole and beat thoroughly.
    • Beat egg whites just before adding until they are stiff but not dry. Fold & cut them in gently but quickly.
  • Add sifted dry ingredients and the liquids alternately, starting with dry, in about three lots each.
  • Blend gently after flour is added, so as not to develop the gluten, but continue blending until flour is no longer dry (about 2 minutes medium speed on a blender or 200 strokes if hand-mixing for a double-acting baking powder or about 80 seconds/120 for single-action).


Cut up and set aside  4 cups of nuts and fruits, e.g. for ordinary fruit cake,

  • 1.5 cups pecans or hickory nuts
  • 1.5 cups white raisins
  • 1.5 cups seeded and chopped preserved kumquats or cherries

Work steps:

1.   You need  4 cups of chopped nuts and fruits. For white fruit cake, use

    • 1 cup chopped nut meats, e.g. blanched, slivered almonds
    • 1/2 cup finely sliced citron, candied orange/lemon peel
    • 1 cup white raisins
    • 1/4 cup chopped candied pineapple
    • 1/4 cup chopped candied cherries
    • 1/2 cup shredded coconut

2.      Sift, then measure 4 cups all-purpose flour.

3.      Reserve 1/2 cup flour. Mix it with the nuts and fruits.

4.      Re-sift the remaining 3.5 cup of flour with

    • 1 tsp. double-acting baking powder
    • 2/2 tsp. salt

5.      Cream until light, 3/4 cup butter.

6.      Then cream it with 2 cups sugar.

7.      Beat in, one at a time, 5 eggs.

8.      Add 1 tsp. vanilla and continue to beat until light.

9.      Stir the flour mixture into the butter/sugar/egg mixture and beat until thoroughly mixed.

10.   Fold in the floured nuts and fruit.

11.   Bake in a pre-heated oven for about 1 hour. Grease only the bottoms of pans, not the sides.

12.   Cool fruit cakes on a rack for 20 – 30 minutes while still in the pan. Then lift them out and let cool in the foil or parchment until entirely cool.

13.   Optional: glaze with light sugar syrup and decorate with nut meats and candied fruit

To store, wrap in brandy-soaked linens and then in aluminum foil and place in a tightly covered container in a cool place.


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