Classic White Fruitcake Recipe

Ingredients

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

Instructions

1. Finely chop the raisins, pineapple chunks, and cherries, then place them in a large mixing bowl.
2. Add the currants, orange peel, and citron peel to the bowl. Pour in the orange juice, cover the bowl, and let the mixture soak for 8 hours or overnight.
3. Preheat your oven to 275 degrees F (135 degrees C). Place a pan of water on a lower rack in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper for easy removal.
4. In a large bowl, cream the butter using an electric mixer until it is light and fluffy. Gradually add the confectioners' sugar and beat until fully combined.
5. In a separate bowl, whisk the egg yolks until they become thick and pale. Add this to the creamed butter mixture and mix until well incorporated. Stir in the soaked fruit and orange juice mixture, then gradually mix in the sifted flour until just combined.
6. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the fruitcake batter. Divide the batter evenly, filling each prepared pan about 2/3 full.
7. Bake in the preheated oven until the fruitcakes are golden brown and a toothpick inserted into the center comes out clean, approximately 2 to 2 ½ hours.

Nutrition

• Calories: 369 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 31 g
• Sodium Content: 102 mg
• Protein Content: 4 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g