White Fruitcake

My mom's white fruit cake recipe has been a holiday favorite for years. Chewy bits of candied fruit and chopped pecans provide nice texture in every slice.

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 369 Calories

Ingredients

• 3 cups sifted all-purpose flour
• 4 cups confectioners' sugar
• 1 cup dried currants
• 3 cups golden raisins
• 2 ounces candied orange peel
• 2 ounces candied citron peel
• 4 cups pecans, chopped
• 2 cups unsalted butter, softened
• 8 large eggs, separated
• 0.5 cup orange juice
• 1.5 cups candied pineapple chunks
• 1.5 cups candied cherries

Recipe Instructions

Step 1

Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.

Step 2

Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.

Step 3

Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper.

Step 4

Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.

Step 5

In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.

Step 6

Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 1/2 hours.

Step 7

Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.