Handwritten recipe for White Fruit Cake
by: salvagedrecipes

White Fruit Cake with Coconut and Almonds from Bernie Aldrich

White Fruit Cake
White Fruit Cake is a festive classic known for its lighter, golden crumb compared to the traditional dark fruitcake. Popular in the late 19th and early 20th centuries, this version balances rich candied fruit and nuts with a delicately flavored batter. Coconut, almonds, and pineapple add a tropical note, making it a special centerpiece for Christmas tables and celebratory occasions. Unlike its darker cousin, this cake has a soft, buttery texture and a mild sweetness that pairs beautifully with a boiled frosting. Its charm lies in its festive presentation and its ability to delight even those who shy away from traditional fruitcakes.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine British
Servings 16
Calories 420 kcal

Ingredients
  

  • ¾ cup butter
  • 1 ½ cups sugar
  • 2 cups pastry flour
  • 1 ½ tbsp baking powder
  • ¼ tsp salt
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup almonds (blanched and chopped )
  • 1 cup shredded coconut
  • 1 cup sultana raisins
  • ½ cup citron (finely chopped)
  • ⅛ lb candied pineapple (chopped)
  • ½ lb candied cherries (chopped)
  • 6 egg whites (stiffly beaten)
  • 2-3 tbsp milk (if mixture is too stiff)
  • ½ tsp almond extract (½)
  • ½ tsp vanilla extract

Instructions
 

Step 1: Cream Butter & Sugar

  • Cream ¾ cup butter until stiff like mayonnaise. Gradually add 1 ½ cups sugar and continue beating until fluffy.

Step 2: Sift Dry Ingredients

  • Sift together 2 cups pastry flour, 1½ tbsp baking powder, and ½ tsp salt.

Step 4: Prepare Fruits & Nuts

  • Chop almonds, and candied pineapple.. Mix them with raisins, citron. Toss lightly with some flour to coat.

Step 5: Combine Mixture

  • Add the flour mixture to the creamed butter and sugar alternately with the beaten egg whites. Stir gently.

Step 6: Fold in Fruit & Nuts

  • Fold the fruit and nut mixture into the batter.
  • Fold in the shredded coconut.
  • Add almond extract and vanilla extract. If too stiff, stir in 2–3 tbsp milk.

Step 7: Bake

  • Pour into a well-greased and floured large pan or two medium pans. Bake at 325°F for about 1 ½ to 2 hours, or until a toothpick inserted comes out clean.

Step 8: Finish

  • Cool completely. Frost with boiled icing if desired.

Tips

  • Use room-temperature butter to ensure proper creaming with sugar.
  • Lightly dredging fruit and nuts with flour helps prevent them from sinking during baking.
  • If batter seems too stiff, add the suggested milk gradually until it reaches a heavy, spoonable consistency.
  • Substitute part of the candied fruit with dried cherries or cranberries for color variation.
  • Toast almonds lightly before chopping for deeper flavor.
  • Lining the pan with parchment can help with easy removal after baking.
  • Let the cake cool completely before icing with boiled frosting to avoid melting.
  • Wrap tightly and rest the cake 24 hours for flavors to blend before slicing.
  • Add a small amount of lemon zest for a brighter flavor note.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 180mgPotassium: 240mgFiber: 3gSugar: 42gVitamin A: 450IUVitamin C: 2mgCalcium: 60mgIron: 1.8mg
Keyword almond, Christmas, coconut, from scratch, holiday baking, loaf cake, vintage, white fruit cake
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