Mom’s White Fruitcake

Christmas isn’t Christmas without our mom’s fruitcake.  You either love it or hate it, but you know the holiday season has begun when she starts looking for her recipe!!

Screen Shot 2014-01-15 at 2.46.05 PM

1/4 lb. chopped candied citron
1/4 lb. chopped candied orange peel
1/4 lb. chopped candied lemon peel
1/4 lb. chopped red cherries
5/8 lb. chopped candied pineapple
1/2 c. chopped dates
1/2 c. chopped dried figs
1/2 c. chopped dried apricots
1 1/2 c. golden raisins

2 c. all-purpose flour
1 c. shortening (or half shortening and half butter)
1 c. sugar
5 eggs
1 1/2 t. baking powder
1/2 t. salt
1/4 c. pineapple juice
2 c. flaked coconut
2 c. sliced almonds, toasted

Combine candied fruit and dried fruit; dredge in 1/2 c. flour, stirring to coat evenly.  Set aside. (Note:  my mom buys mixed dried fruits and then adds cherries and pecans.)

Cream shortening/butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Combine remaining 1 1/2 c. flour, baking powder and salt; add to creamed mixture alternately with pineapple juice, beginning and ending with flour mixture.  Mix well after each addition. Stir in fruit mixture, coconut, and almonds.

Spoon batter into 2 greased and waxed paper-lined 9 x 5 x 3 inch loaf pans.  Bake at 275 degrees for 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove loaves from pans, and let cool completely on wire racks.

Southern Living, 1985 Annual Recipes

Leave A Comment