White Fruit Cake

I make half the recipe, which perfectly fills my two glass fruitcake pans (lined on the bottom with parchment or waxed paper). I baked them for 2 hours, 45 minutes at 250°F but next year we’ll try a little less time (5-10 minutes less).


  • 1 pound whole pecans
  • 1 pound red crystallized cherries
  • 1 pound green crystallized cherries
  • 1½ pounds natural crystallized pineapple
  • 10 eggs
  • 5 cups flour
  • 2 cups butter
  • 2 cups sugar
  • 1 tablespoon lemon extract
  • 1 teaspoon salt


  1. Butter five 3-pound foil pans and line with waxed paper. Dredge pecans, cherries and pineapple in ½ cup of flour.
  2. Cream butter in electric mixer, add sugar gradually and mix until smooth. Add lemon extract and eggs, one at a time, beating well after each addition. Blend in remaining flour and salt. Add nuts and fruit and mix until all are moistened.
  3. Pour cake into the lined pans and bake at 250°F for 3½ hours or until done. Let cake cool on wire rack for 30 minutes. Remove from pan, peel off waxed paper carefully and finish cooling on rack.