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White Fruitcake

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“This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good..”
READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. cream butter well,add sugar,and cream until fluffy.
  2. beat eggs well and add,blend with creamed mixture.
  3. chop fruit and nuts and mix with a small amount of the flour.
  4. sift remaining flour.
  5. fold into creamed mixture.
  6. add flavoring.
  7. fold in fruits and nuts.
  8. line a tube pan or loaf pans with greased wax paper.
  9. pour in batter.
  10. put in a cold oven and bake at 200 degrees for 3 hours.
  11. loaf pans for 2 1/2 hours.
  12. cool in pan on rack.
  13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
  14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.

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