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White Fruit Cake


  • 1/2 lb. green candied cherries
  • 1/2 lb. red candied cherries
  • 1/2 lb. red candied pineapple
  • 1/2 lb. green candied pineapple
  • 2 cups sugar
  • 1 lb. sweet butter
  • 4-1/2 cups plain flour
  • 1/4 teaspoon salt
  • 1/2 lb. pecans
  • 10 eggs
  • 1 Tablespoon vanilla


Cut cherries in half. Chop pineapples in cubes. Chop pecans.

Use 1 cup of flour to coat fruit and nuts.

Mix flour, salt and butter until smooth.

Beat egg yolks with sugar until light and fluffy.

Add flour mixture to make a dough. Fold in fruit and nuts. (Dough will be really thick.)

Beat egg whites until stiff.

Fold into dough by hand. Mix.

Bake in 300° oven for 1 hour.

Test with toothpick. (I use a tube pan or 2 loaf pans.)

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