White Fruit Cake Recipe
Discovering the White Fruit Cake Recipe on Syr-Area.com
If you’re a fan of classic, fruit-laden desserts that evoke nostalgia and holiday cheer,
the White Fruit Cake recipe featured here is a delightful find. This page offers a straightforward take on a lighter version of the
traditional fruitcake. Unlike denser, darker varieties packed with raisins and spices, this white fruit cake emphasizes bright,
crystallized fruits and nuts for a moist, flavorful treat that’s perfect for gatherings or gifting.
Preparation is equally uncomplicated, making it ideal for home bakers of all levels. Begin by preheating your oven to 350 degrees.
Cream the butter and sugar thoroughly, then add the eggs and beat well.
Incorporate the vanilla and lemon extracts for that zesty aroma. Next, coat the fruits and nuts with the flour to prevent sinking,
mix everything together, and pour into a greased large tube pan.
Bake for about 1 hour and 15 minutes, or until a cake tester comes out clean.
What sets this recipe apart is its emphasis on fresh, vibrant flavors from the pineapple and cherries, balanced by the crunch of walnuts.
White Fruit Cake
Ingredients required5 eggs
1/2 pound butter
2 tablespoons vanilla extract
2 tbsp lemon extract
1 lb crystallized pineapple, 4 - 4 oz jars
3/4 pound crystallized cherries, 3 - 4 oz jars
1 cup granulated sugar
2 cups flour
4 cups walnut, cut in large pieces
Preheat oven 350 degrees
Instructions for White Fruit Cake Recipe
Thoroughly cream butter, sugar. Add eggs. Beat. Add vanilla and lemon extract. Beat. Coat fruit and nuts with two cups of flour. Mixed thoroughly. Add to the egg mixture. Turn into greased large tube pan and bake at 350 degrees until cake tester comes out dry. Approximate time is 1 hour and 15 minutes.
