Holiday White Fruit Cake Recipe




 Golden raisins2 Cup (32 tbs), coarsely chopped (Sun-Maid)
 Candied cherries1 1⁄2 Cup (24 tbs), candied
 Sliced candied pineapple1 1⁄2 Cup (24 tbs)
 Coarsely chopped citron1 Cup (16 tbs)
 Coarsely chopped candied orange peel1 Cup (16 tbs)
 Orange juice1⁄4 Cup (4 tbs)
 Pineapple juice1⁄4 Cup (4 tbs)
 Butter/Margarine1 1⁄2 Cup (24 tbs), softened
 Sugar2 Cup (32 tbs)
 Vanilla1 1⁄2 Teaspoon
 All purpose flour4 Cup (64 tbs)
 Salt1 1⁄2 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Diamond walnuts3 Cup (48 tbs), coarsely chopped
 Brandy/Sherry1⁄4 Cup (4 tbs) (For Aging)

Nutrition Facts

Serving size

Calories 5891 Calories from Fat 2260

% Daily Value*

Total Fat 255 g392.5%

Saturated Fat 102.3 g511.3%

Trans Fat 0 g

Cholesterol 1002.9 mg334.3%

Sodium 1947.5 mg81.1%

Total Carbohydrates 849 g283%

Dietary Fiber 32.9 g131.7%

Sugars 539.7 g

Protein 78 g156.8%

Vitamin A 108% Vitamin C 248.1%

Calcium 59.8% Iron 128.3%

*Based on a 2000 Calorie diet


In large bowl, combine fruits, peels, the 1/4 cup brandy and the 1/4 cup sherry; toss well to mix.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Gradually beat in sugar until fluffy.
Add vanilla.
Beat in eggs, one at a time, until well blended.
In medium bowl, sift flour with salt.
Add to creamed mixture alternately with milk.
Combine batter with fruit mixture and walnuts.
Spoon batter into two 10 1/4 x 3 3/4 x 2 5/8-inch loaf pans, greased and lined with parchment paper.
Bake in preheated 275 Degree F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then remove from pans.
Brush with brandy or sherry; wrap in foil and store in a cool, dry place.
Before serving, dust with powdered sugar and garnish with walnut halves, if desired.