Ingredients for White Fruitcake
- Coconut
- Candied Pineapple
- Candied Cherries
- Slivered Almonds
- Light Raisins
- Flour
- Salt
- Baking Powder
- ¾ cup unsweetened pineapple juice
- 1 teaspoon almond extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
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How to Make White Fruitcake
- Preheat oven to 275°F (135°C). Grease and flour a 9x13 inch baking pan, bundt pan, or two loaf pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the almond extract.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the floured candied fruit pieces.
- Pour batter into the prepared pan(s).
- Place a small pan filled with water on the bottom rack of the oven to create a humid baking environment (this helps prevent cracking).
- Bake for approximately 2 hours, or until a wooden skewer inserted into the center comes out clean. Baking time will vary depending on your pan size; start checking for doneness around the 1 hour 45-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
71g
Carbs
18g
