The Absolute Best White Christmas Fruitcake

READY IN: 2hrs 25mins


  • 2
    cups butter, room temperature
  • 8
    egg yolks
  • 1
    teaspoon almond extract (or use 2 teaspoons vanilla)
  • 2
    ounces candied orange peel (or use a mixture of lemon and orange)
  • 1 14
    cups currants
  • 1 12
    cups candied maraschino cherries (chopped)
  • 1 12
    cups candied pineapple, finely chopped
  • 2
    cups chopped pecans
  • 1 12
    cups slivered almonds (or use 3-1/2 cups chopped pecans)
  • 12
    cup fresh orange juice
  • 8
    egg whites, room temperature


  • Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
  • Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
  • Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
  • Set oven to 275 degrees.
  • Place a pan of cold water directly onto the bottom of your oven.
  • In a large bowl cream butter with confectioners sugar until very smooth.
  • Add in the egg yolks and almond or vanilla extract; beat until combined.
  • Stir in the soaked fruit and the juice along with nuts.
  • Using a wooden spoon stir in the flour.
  • In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
  • Fill the large pan and the two smaller pans about two-thirds full.
  • Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
  • Let cool in pans on a rack.
  • Remove cakes from pan; peel of parchment.