White Fruitcake

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  • 3 cups golden raisins
  • 1 ½ cups candied pineapple chunks
  • 1 ½ cups candied cherries
  • 1 cup dried currants
  • 2 ounces candied orange peel
  • 2 ounces candied citron peel
  • ½ cup orange juice
  • 2 cups unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 8 large eggs, separated
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour

Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.

Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.

Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5×9-inch loaf pan and two 3×8-inch loaf pans with parchment paper.
  1. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners’ sugar until incorporated.
  2. Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.
  3. In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
  4. Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 ½ hours.

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