White Fruitcake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Worth the time it takes to make this favorite Southern fruitcake


  • 2 lbs. white raisins, chopped
  • 2 c. orange juice
  • c. sifted cake flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 lb. diced candied cherries
  • 1 lb. diced candied pineapple
  • ½ lb. diced preserved citron
  • ¼ lb. diced candied lemon peel
  • ¼ lb. diced candied orange peel
  • 1 lb. almonds, blanched and slivered
  • 2 c. butter or regular margarine
  • c. sugar
  • 8 to 10 medium eggs
  • 1 fresh coconut, grated or shredded


  • Wash raisins; chop. Combine with 1 c. orange juice; let stand overnight
  • Save 1½ c. flour to mix with candied fruit and nuts. Sift remaining 3 c. flour with baking powder and salt.
  • Mix candied fruit and nuts with reserved 1½ c. flour.
  • Cream butter, add sugar and beat well. Add eggs, one at a time, beating well after each addition.
  • Gradually add dry ingredients, beating after each addition. Add coconut, floured fruit and nuts, raisins and remaining orange juice. Beat well.
  • Divide batter evenly in 2 well-greased 9 or 10" tube pans. Bake in very slow oven (250°) about 2½ hours, or until done. Or, bake in 4 greased, paper-lined 9 X 5 X 3" loaf pans at the same temperature and for same length of time.
  • Cool 30 minutes on racks. Remove from pans; cool completely. Wrap in waxed paper or foil; store in airtight container in a very cold place or freeze.

How to Prepare Fresh Coconut

Pierce eyes of shell with ice pick; drain out milk. Heat in moderate oven (350°) 30 minutes. Cool, break shell—meat falls free. Peel off all the crisp brown skin. Grate or shred.