5 Variations on Holiday Fruitcake


White Fruitcake

The absence of dark liquor gives this cake a lighter look and feel. But you don't have to be a teetotaler to enjoy this fruitcake recipe.


  • 2 cups butter
  • 4 cups confectioners' sugar
  • 8 eggs, separated
  • 2 ounces candied citron peel
  • 2 ounces candied orange peel
  • 1 cup dried currants
  • 1 1/2 cups candied pineapple chunks
  • 3 cups golden raisins
  • 1 1/2 cups candied cherries
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour
  • 1/2 cup orange juice


  1. Chop pineapple, raisins and cherries. Combine chopped fruit with currants, peel and citron; soak in orange juice overnight.
  2. Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius). Place a small pan of water in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment or doubled waxed paper.
  3. In a large bowl, mix together the cream, butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans two-thirds full.
  5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.