White Fruit Cake
"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."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
vegetarian
white meat free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 4 cups confectioners' sugar
- 2 cups butter
- 1 1/2 cups candied pineapple chunks
- 3 cups golden raisins
- 1 1/2 cups candied cherries
- 1 cup dried currants
- 2 ounces candied orange peel
- 2 ounces candied citron peel
- 1/2 cup orange juice
- 8 eggs, separated
- 4 cups pecans chopped
- 3 cups sifted all-purpose flour
- Carbohydrate 722.72864655135 g
- Cholesterol 889.366667081246 mg
- Fat 244.006037491497 g
- Fiber 29.5825562466147 g
- Protein 60.6985445437909 g
- Saturated Fat 91.5057473767111 g
- Serving Size 1 1 loaves fruit cake (1326g)
- Sodium 1212.28172690437 mg
- Sugar 693.146090304736 g
- Trans Fat 16.7753870819285 g
- Calories 5156 calories
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 5x9 inch loaf pan and two 3x8 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.
