White Fruitcake


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!

Prep Time:
35 mins
Cook Time:
2 hrs
Additional Time:
8 hrs
Total Time:
10 hrs 35 mins
3 loaves

Even fruitcake skeptics won't be able to get enough of this festive, flavorful white fruitcake.

White Fruit Cake slices close up

White Fruitcake vs. Dark Fruitcake

Dark fruitcake is made with brown sugar and molasses, while white fruitcake is made with granulated or confectioners' sugar. This means it's lighter and sweeter than its darker, deeper counterpart.

White Fruitcake Ingredients

These are the ingredients you'll need to make this festive white fruitcake recipe:

· Dried fruit: You'll need golden raisins and dried currants
· Candied fruit: Buy pre-candied or candy your own pineapple chunks, cherries, orange peel, and citron peel.
· Orange juice: Soak the dried and candied fruits in orange juice overnight for extra fruity flavor.
· Butter: Butter lends richness and moisture.
· Confectioners' sugar: Confectioners' sugar adds sweetness and easily dissolves into the cake batter.
· Eggs: You'll need eight large, separated eggs.
· Pecans: Pecans add welcome crunch. You can substitute walnuts, if desired.
· Flour: Make sure to thoroughly sift your all-purpose flour before incorporating into the batter.

How to Make White Fruitcake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated white fruitcake:

1. Combine the fruit in a bowl. Pour in the orange juice, cover, and soak overnight.
2. Preheat the oven and place a small pan of water on a lower shelf.
3. Beat the butter, then beat in the sugar. Whisk the yolks, then add to the butter mixture.
4. Mix in the soaked fruit and juice. Sift in the flour.
5. Beat the egg whites until stiff peaks form. Fold into the flour mixture.
6. Transfer the batter to prepared pans and bake until a toothpick comes out clean.

How to Store White Fruitcake

Since this fruitcake is made without alcohol, it doesn't last as long as booze-soaked fruitcake. Store the cake in an airtight container or wrap it tightly in storage wrap. Enjoy it within three to four days.

Can You Freeze White Fruitcake?

Tightly wrap the fruitcake in a layer of storage wrap, then wrap it again in a layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This will be my third Christmas baking this wonderful fruitcake," says valerie160. "It is so moist and delicious! I replace the candied fruit with dried fruit because this is the way I prefer it."

"Picked this fruitcake recipe randomly and was very nervous about making it," according to maddie. "FANTASTIC! It is moist, full of fruit and just plain delicious! It has taken me over 30 some years to get the nerve to try and make fruitcake and I really hit a winner!"

"This recipe is WONDERFUL," raves trysch. "Everyone loved it. I tweaked by soaking the fruit in 8 oz. of triple sec and 8 oz. of orange juice. Amazing texture. It gives fruitcake a good name!"

Editorial contributions by Corey Williams


  • 3 cups golden raisins

  • 1 ½ cups candied pineapple chunks

  • 1 ½ cups candied cherries

  • 1 cup dried currants

  • 2 ounces candied orange peel

  • 2 ounces candied citron peel

  • ½ 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


  1. Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.

  2. Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.

  3. 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.

  4. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.

  5. 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.

  6. 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.

  7. 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.

Nutrition Facts (per serving)

369 Calories
20g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 369
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 68mg 23%
Sodium 102mg 4%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Total Sugars 31g
Protein 4g
Vitamin C 2mg 12%
Calcium 31mg 2%
Iron 2mg 8%
Potassium 216mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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