White Fruitcake

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“Wonderful fruitcake soaked in peach brandy or pineapple juice. This is at least a 5 pound cake.”
720hrs 30mins
2 loaf cakes

Ingredients Nutrition


  1. Chop nuts and fruits into medium size pieces.
  2. Dredge with part of the flour.
  3. Cream butter with sugar until fluffy.
  4. Beat eggs well; add sugar and butter.
  5. Sift remaining flour and baking powder together.
  6. Fold into eggs and butter.
  7. Add flavorings to nut and fruit; mix.
  8. Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
  9. Place in cold oven.
  10. Bake at 250 degrees for 3 hours.
  11. When done, take out of pan s) to cool or wire rack.
  12. After cool, wrap a smooth, clean dish towel around cake.
  13. Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
  14. Put lid on and store in refrigerator.
  15. Turn cake over every day so a different part of the cake is in the liquid.
  16. If the towel seems to dry out, pour on more liquid.
  17. After a week turn cake less frequently.
  18. Don't even think about cutting it until it has ripened at least a month.
  19. Yes, a month.

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