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White Fruitcake

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“A nice alternative for those who don't like overly fruity and very dark spicy fruitcakes. This one is light with just enough fruit and no added spices!”
2hrs 30mins
1 Large round fruit cake or two standard loaf cakes

Ingredients Nutrition

  • 2 cups coconut
  • 1 12 cups candied pineapple
  • 1 12 cups candied cherries
  • 1 12 cups slivered almonds
  • 1 12 cups light raisins
  • 1 cup flour, mixed with fruit until fruit is thoroughly coated
  • 1 23 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup pineapple juice
  • 1 teaspoon almond extract
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs


  1. Cream together butter, sugar, and almond extract.
  2. Add eggs one at a time, beating well after each addition.
  3. Add remaining dry ingredients alternately with pineapple juice.
  4. (Make three dry and three liquid additions, combining lightly after each).
  5. Add floured fruit, mix well.
  6. BAKING: Place batter in prepared cake pan/pans.
  7. Can be baked in a spring form pan, Bundt pan or 2 loaf pans.
  8. Bake times will vary depending on pan size chosen so time shown is only an estimate.
  9. You the instruction given to test for doneness.
  10. Put a small pan filled with water in the oven.
  11. (To prevent the cake from drying too much) Place pan/pans in oven.
  12. Bake at 275°F for 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.).

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