White Fruitcake

READY IN: 2hrs 30mins
Recipe by evelyn/athens

I am not too fond of dark fruitcakes or of the icky fruit that's often in them (read: glaceed cherries). I devised this recipe after trying several.

Top Review by Joanie Biddulph

Fabulous!!! I think this is the best fruitcake I have ever made. The only thing I added was some dried cantaloupe, which I came across when I went to buy the ginger. Also, I always toast the nuts on a cookie sheet for about 10 minutes at 350 degrees. Thanks so much. Joanie Bidddulph.

Ingredients Nutrition


  1. Preheat oven to 270°F.
  2. Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter paper.
  3. Sift flour, baking powder and salt into large bowl.
  4. Stir with fork to blend.
  5. Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
  6. Cream butter and sugar in another bowl until light and fluffy.
  7. Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
  8. Blend in peels and vanilla and extracts.
  9. Divide batter evenly among pans.
  10. Bake until a tester comes out clean, about 2 hours.
  11. Cool 30 minutes.
  12. Turn out.
  13. Peel off paper and cool completely.

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