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Holiday White Fruitcake

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. —Eileen Sokolowski Flatt, Chandler, Arizona
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    4 loaves (16 slices each)

Ingredients

  • 1 package (8 ounces) chopped mixed candied fruit
  • 1-1/4 cups golden raisins
  • 1 cup chopped walnuts, toasted
  • 3 cups all-purpose flour, divided
  • 2 cups butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature

Directions

  • Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
  • In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

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