White Fruit Cake

This fruitcake every one will love, even me!


  • 2 cups butter
  • 4 cups confectioners' sugar
  • 8 eggs, separated
  • 2 oz. candied citron peel
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  • 2 oz. candied orange peel
  • 1 cup dried currants
  • 1 1/2 cups candied pineapple chunks
  • 3 cups golden raisins
  • 1 1/2 cups candied cherries
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour
  • 1/2 cup orange juice


Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, 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 5 x 9 inch loaf pan and two 3 x 8 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 nuts. 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.


Nutritional Information Amount Per Serving Calories: 369 | Total Fat: 20.2g | Cholesterol: 74mg

Source: http://allrecipes.com

By Jodi from Aurora, CO


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