ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Fruitcake

Yield one 10- inch cake


  • 1 (16-ounce) package candied red cherries, finely chopped
  • 1 (4-ounce) package candied red cherries, finely chopped
  • 1 (16-ounce) package candied pineapple, finely chopped
  • 1 (4-ounce) package candied pineapple, finely chopped
  • 3 cups chopped pecans
  • 1 1/4 cups golden raisins
  • 3 1/2 cups sifted cake flour, divided
  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 eggs
  • 1/4 teaspoon baking soda
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons vanilla extract

How to Make It

  1. Combine first 6 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.

  2. Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  3. Combine remaining 2 1/2 cups flour and soda. Gradually add flour mixture to creamed mixture, mixing well. Stir in dredged fruit mixture, lemon juice, and vanilla.

  4. Spoon batter into a well greased 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.

Oxmoor House Homestyle Recipes