White Fruit Cake
Make a delicious white fruit cake with raisins, cherries, pineapple, and pecans. Perfect for holiday gifts or freezing for later—everyone will love it!
White Fruit Cake
I'm not sure if there is any food item that is so traditionally "Christmas" compared to fruit cake.
This fruit cake makes eight mini loaves, which makes it great for sharing with friends and family.
With its festive look and delicious taste, this white fruit cake will surely become a favorite tradition.
Ingredients for White Fruit Cake
Butter: Make sure to pull out the fridge about a half an hour before making so it has time to soften and come to room temperature.
Sugar
Eggs: Pull these out at the same time as the butter to allow them to come to room temperature.
Baking powder and salt: these two seasonings work together to make sure the cake rises properly and has a balanced flavor.
Vanilla: Use vanilla extract if possible, but vanilla flavor can be used in a pinch.
All-purpose flour
White raisins
Pecans: chopped
Crushed pineapple and juice
Maraschino cherries
Dried cherries: you can substitute with cranberries if you prefer.
Mini baking tins: 5 ½” x 3 ½” x 2"; for baking the individual loaves.
How to Make White Fruit Cake
Preheat the oven to 300F.
Blend together the eggs, vanilla, and butter in a large mixing bowl.
Once mixed well, add salt and baking powder to the mixture and mix.
Add the flour and stir just until the flour is completely mixed in and there are no pockets of flour.
Next, mix in the pineapple with its juice, cherries, raisins, dried cherries, and pecans.
Line your baking tins with parchment paper and evenly fill them with the fruit cake batter.
Bake the cakes in your preheated oven for 1 ½ hours or until a toothpick inserted in the center comes out clean.
If you're worried about the baking time or have an oven that runs hot, you can start checking if the cakes are done about 20 minutes before the end.
Tips & Tricks to Make the Best White Fruit Cake
Here's some tips for making these fruit cakes:
Room Temperature Ingredients: Use room temperature butter and eggs. They mix together better and give you a smoother batter.
Use Good Quality Nuts: Use fresh nuts for a better taste. Stale nuts can ruin the flavor of your cake.
Line Pans with Parchment Paper: Lining your pans with parchment paper makes it easier to remove the cakes after baking and keeps them from sticking.
Mix Evenly: Mix your batter well, but don’t overdo it. Overmixing can make the cake tough.
Test for Doneness: Stick a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
Add a Little Brandy: If you’re making a cake for grown-ups, adding a splash of brandy or rum to the batter gives the cake a richer flavor.
Use a Bundt Pan: For a fun shape, bake the cake in a bundt pan. It looks fancy and bakes evenly.
How to Store Leftovers
Once the fruit cakes have cooled, wrap it tightly in plastic wrap or transfer to an airtight container.
Store the wrapped cake in the refrigerator if you plan to eat it within a week.
If you want to keep it longer, you can freeze it. To freeze, wrap it in plastic wrap and then in aluminum foil, or put it in a freezer bag.
White fruit cake can stay good in the freezer for up to three months.
When you're ready to eat it, let it thaw in the fridge overnight before enjoying it.
White Fruit Cake Recipe
Equipment
- 8 Mini baking tins: 5 ½” x 3 ½” x 2”
- Kitchen Aid (or equivalent stand mixer) or mix by hand
- parchment paper
Ingredients
- 1 cup butter softened, 2 sticks
- 2 ½ cups sugar
- 6 eggs
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 ½ pound white raisins
- 1 pound pecans chopped
- 9 ounces crushed pineapple and juice
- 9 ounces maraschino cherries
- 1 cup dried cherries *cranberries can be used
Instructions
- Preheat oven to 300F.
- In a large mixing bowl, blend together eggs, vanilla, and butter.
- Add salt and baking powder to the mixture.
- Add flour and mix just until the flour is incorporated and there are no flour pockets.
- Mix in pineapple with juice, cherries, raisins, dried cherries, and pecans.
- Place parchment paper into the baking tins.
- Fill the tins with fruit cake batter, evenly.
- Bake at 300° for 1 1⁄2 hours. *If your oven runs hot or you're concerned about the long cooking time, you can start to test for doneness 20 minutes prior. They are done when a toothpick inserted into the center comes out clean.
