My mother's white fruitcake has been a Christmas favorite for as long as I can remember. It's a little lighter than a traditional dark holiday fruitcake made with molasses, but still moist and flavorful, loaded with bits of candied and dried fruits. My whole family loves it! I know there are a lot of people out there who have issues with fruitcake, but this recipe has converted even the most reluctant. This recipe makes three loaves so keep one for yourself and gift the other two!
Ingredients
- golden raisins: 3 cups
- ½ cups candied pineapple chunks: 1 piece
- ½ cups candied cherries: 1 piece
- currants: 1 cup (dried)
- ounces candied orange peel: 2 piece
- ounces candied citron peel: 2 piece
- orange juice: 0.5 cup
- unsalted butter: 2 cups (softened)
- confectioners' sugar: 4 cups
- eggs, separated: 8 piece
- pecans: 4 cups (chopped)
- sifted all-purpose flour: 3 cups
Metric Conversion
Stages of cooking
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Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.
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Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.
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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.
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Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.
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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.
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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.
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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.
