White Fruit Cake

I make half the recipe, which perfectly fills my two glass fruitcake pans (lined on the bottom with parchment paper).


  • 1 pound whole pecans
  • 1 pound red crystallized cherries
  • 1 pound green crystallized cherries
  • 1½ pounds natural crystallized pineapple
  • 10 eggs
  • 650g (5 cups) flour
  • 2 cups butter
  • 400g (2 cups) sugar
  • 1 tablespoon lemon extract
  • 1 teaspoon salt


  1. Butter five 3-pound foil pans and line bottom with parchment 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 2½ hours or until done. Let cake cool on wire rack for 30 minutes. Remove from pan, peel off parchment paper carefully and finish cooling on rack.


In 2018-2021, I baked the fruitcakes for 2 hours, 30 minutes. In 2022, I tried 2 hours, 15 minutes.