White Fruit Cake Recipe
This old-fashioned White Fruit Cake is packed with crystallized pineapple, crystallized cherries, and big pieces of walnuts. It’s a rich tube-pan cake flavored with vanilla and lemon extract—perfect for holidays or special occasions.
Coating the fruit and nuts with flour helps keep them suspended in the batter for an even slice. See the FAQ for nut swaps, doneness tips, and storage.
White Fruit Cake
Ingredients
- 5 eggs
- 1/2 pound butter
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 lb crystallized pineapple (about four 4-oz jars)
- 3/4 lb crystallized cherries (about three 4-oz jars)
- 2 cups flour
- 4 cups walnuts, cut in large pieces
Oven: 350°F | Pan: greased large tube pan
Instructions
- Preheat oven to 350°F. Grease a large tube pan.
- Cream butter and sugar thoroughly.
- Add eggs and beat well.
- Beat in vanilla and lemon extract.
- Coat crystallized fruit and walnuts with the flour and mix thoroughly.
- Stir the fruit-and-nut mixture into the batter.
- Turn into the prepared pan.
- Bake about 1 hour 15 minutes, or until a cake tester comes out dry.
- Cool before turning out of the pan.
- Total cook time: 1 hour 15 minutes
- Equipment: large tube pan
- Servings: 12
White Fruit Cake FAQ
Why coat the fruit and nuts with flour?
Coating helps keep the fruit and nuts suspended so they don’t sink to the bottom while baking.
Can I use pecans instead of walnuts?
Yes—pecans work well in the same amount, or you can use a mix of nuts.
How do I know when it’s done?
Because it’s dense and loaded with fruit, use a cake tester: it should come out dry (no wet batter).
How should I store fruit cake?
Wrap tightly and store cool. It keeps well for several days, and it also freezes nicely.