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–+ servings
White Fruit Cake
White Fruit Cake is a delicate and festive dessert known for its light color and tender crumb, setting it apart from the darker, spiced traditional fruit cakes. Originating from American and British baking traditions, this cake uses whipped egg whites to achieve a pale, airy texture and combines candied fruits, citrus zest, and nuts for bursts of flavor and texture. Often enjoyed during the holidays, weddings, or special occasions, this cake embodies old-fashioned elegance. It’s rich but balanced, with hints of orange and pineapple lending a refreshing brightness. Perfect for celebrations, it’s a classic recipe beloved for its lightness, sweetness, and nostalgic charm.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American, British
Servings 14
Calories 410 kcal

Equipment

  • 1 Large Bowl
  • 1 10" tube pan
  • 1 Medium bowl
  • 1 Spatula
  • 1 Set of measuring cups
  • 1 Set of measuring spoons
  • 1 Sieve

Ingredients
  

  • 1 cup butter ((softened))
  • 2 cups sugar
  • ½ tsp Salt
  • 6 egg whites
  • 4 cups cake flour
  • 4 tsp baking powder
  • ¾ cups orange juice
  • 1 cup seedless white raisins
  • ½ cup candied cherries (halved)
  • ½ cup crushed pineapple (drained)
  • ⅔ cups almond or Pecans ( or Pecans, chopped)

Instructions
 

Step 1: Prepare your oven and pan

  • Preheat the oven to 350℉
  • Grease and flour a 10-inch tube pan or two 9-inch loaf pans.
  • Optional: line the bottom with parchment paper for easier release.

Step 2: Prepare the fruit and nuts

  • In a bowl, mix together the raisins, cherries, pineapple, and almonds.
  • Toss them with 1/2 cup of the cake flour (this helps prevent them from sinking in the batter). Set aside.

Step 3: Sift dry ingredients

  • In a medium bowl, sift together the remaining 3 1/2 cups cake flour, baking powder, and salt. Set aside.

Step 4: Cream butter and sugar

  • In a large bowl, cream the butter until smooth.
  • Gradually add the sugar and beat until light and fluffy (about 3–5 minutes).

Step 5: Beat in egg whites

  • In a separate clean bowl, beat the egg whites until soft peaks form.
  • Gently fold the egg whites into the butter-sugar mixture.

Step 6: Combine dry ingredients and orange juice

  • Alternately add the flour mixture and orange juice to the butter mixture:
  • Start and end with the flour.
  • Mix just until combined after each addition. Do not overmix.

Step 7: Add fruits and nuts

  • Gently fold in the floured fruit and nut mixture until evenly distributed.

Step 8: Pour into pan and bake

  • Spoon the batter into the prepared pan(s).
  • Smooth the top with a spatula.
  • Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and serve

  • Let the cake cool in the pan for 15–20 minutes.
  • Remove from pan and cool completely on a wire rack.
  • Wrap tightly in plastic wrap or foil to store. Flavor improves after a day or two.

Tips

  • Substitute lemon juice for part of the orange juice for a tangier flavor.
  • Use dried cranberries or apricots instead of raisins for a modern twist.
  • Add ½ tsp almond extract for a more aromatic finish.
  • Wrap in cheesecloth soaked with orange liqueur for a boozy holiday version.
  • For a festive touch, glaze with a simple orange icing once cooled.

Nutrition

Calories: 410kcalCarbohydrates: 58gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 130mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 400IUVitamin C: 6mgCalcium: 60mgIron: 1.5mg
Keyword Almonds, Baking, candied fruit, cherries, Christmas, citrus, classic dessert, fruit cake, Pineapple, vintage baking
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