Handwritten recipe for White Fruit Cake
by: salvagedrecipes

White Fruit Cake with Candied Fruit and Nuts

White Fruit Cake
This White Fruit Cake is a classic mid-century celebration cake, recorded in 1948 and reflecting the era’s love of beautifully studded, long-baking fruit cakes meant for gatherings and holidays. Unlike darker molasses-based versions, this cake uses white sugar and butter for a lighter crumb that lets candied fruit shine. Raisins, cherries, pineapple, and mixed candied peel create a mosaic interior, while nuts add texture and richness. Baked slowly at a low temperature, the cake develops a tender yet sturdy structure that slices cleanly and keeps well, making it ideal for sharing. Its balance of sweetness, fruit, and butter is why this style of cake remained a beloved centerpiece for decades.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American, British
Servings 12
Calories 520 kcal

Ingredients
  

  • 2 cups white sugar
  • 2 cups unsalted butter (softened)
  • 4 eggs (unbeaten)
  • ¾ cup whole milk
  • 4 cups all-purpose flour
  • 1 tsp baking powder
  • ½ lb white raisins
  • 2 cups mixed candied fruit
  • 1 cup candied cherries
  • 9 slices candied pineapple (chopped)
  • ¾ cup chopped nuts (walnuts or pecans)

Instructions
 

Step 1: Cream the Base

  • Cream butter and sugar together until light and fluffy.

Step 2: Add Eggs

  • Add eggs one at a time, beating well after each addition.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk flour and baking powder together.

Step 4: Mix Batter

  • Add dry ingredients alternately with milk, mixing until smooth.

Step 5: Fold in Fruit and Nuts

  • Gently fold in raisins, mixed candied fruit, cherries, pineapple, and nuts.

Step 6: Prepare Pans

  • Line cake pans with wax paper and grease lightly.

Step 7: Bake

  • Pour batter into pans and bake at 325°F (163°C) for approximately 2 hours.

Step 8: Cool

  • Cool completely in pans before removing and slicing.

Tips

  • Wrap and rest the cake overnight for cleaner slices
  • Substitute pecans for walnuts for a sweeter flavor
  • Add a splash of orange juice for brightness
  • Dust with powdered sugar before serving
  • Serve with whipped cream or custard
  • Use loaf pans for gift-sized cakes
  • Toast nuts before folding in for deeper flavor
  • Add lemon zest for a fresh note
  • Store tightly wrapped for up to one week

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 120mgSodium: 140mgPotassium: 280mgFiber: 2.5gSugar: 42gVitamin A: 900IUVitamin C: 6mgCalcium: 60mgIron: 2.1mg
Keyword celebration cake, classic dessert, fruit cake, heirloom recipe, holiday cake, retro recipes, vintage baking
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