White Fruit Cake


    • 1 cup butter softened
    • 2.5 cups sugar
    • 6 eggs
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 teaspoons vanilla
    • 4 cups all-purpose flour
    • 1.5 pounds golden raisins
    • 1 pound pecans chopped
    • 9 oz crushed pineapple (with juice)
  • 9 oz maraschino cherries
  • 1 cup dried cherries or dried cranberries


    • Preheat oven to 300°F and line loaf pans with parchment paper.
    • Blend eggs, vanilla, sugar and butter in a large mixing bowl.
  • Add salt, baking powder, and flour and mix.
  • Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
  • Fill the tins with fruit cake batter and spread to even the surface.
  • Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.


Nutrition info is an estimate only and may vary depending on exact ingredients used. Based on 6 servings per loaf, 8 mini loaves per recipe.


Calories: 218kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 64mgPotassium: 195mgFiber: 2gSugar: 24gVitamin A: 138IUVitamin C: 1mgCalcium: 38mgIron: 1mg