White Fruitcake

Name: White Fruitcake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 loaves (16 pieces 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

Total Time Prep: 20 min. Bake: 50 min. + cooling

Yield 4 loaves (16 pieces each)

Test Kitchen Approved

Our white fruitcake recipe modernizes the infamous Christmas fruitcake. Light, cakey and not weighed down by alcohol or molasses, we think this one might change the minds of even the most fruitcake-averse.

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.

Nutrition Facts

1 piece: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

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

Recipe Creator