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White Fruit Cake                                                 12 servings

Not my mother's fruitcake, but it tastes really good nonetheless.  I like that it doesn't contain too many



candied fruits and it's moist.  


•  1 cup salted butter, softened

•  1 cup sugar

•  5 large eggs

•  1 Tbsp of a good vanilla

•  2 tsp lemon oil

•  1¾ cups flour

•  ½ tsp baking powder

•  ¾ ib. candied cherries

•  1 lb. candied pineapple

•  5 cups pecans

Preheat oven to 325°F.  You will need a greased tube pan.


1.  Beat butter and sugar together until fluffy; add eggs, one at a time;



     add flavorings.


2.  Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for



     1½ hours.  Check for doneness with a toothpick.  Let cool in pan for

     10  to 15 minutes.  Turn out onto serving plate.  To store: wrap securely

      in plastic wrap.


white fruit cake, best white fruit cake     

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