Another White Fruit Cake


I made this for a wedding, the bride’s mother gave me the recipe. I modified it in several ways – all my tips will be in parentheses. If you invest the time into this cake you will be sure to turn more people on to fruitcake!

Another White Fruit Cake


  • 1 cup softened butter
  • 2 1/3 cups granulated sugar
  • 4 eggs separated
  • 4 cups sifted flour
  • 1/2 cup sherry
  • 1 lb. walnuts
  • 3 cups golden raisins
  • 1/2 lb. candied red cherries, halved
  • 1/2 lb. candied green cherries, halved
  • 1/2 lb. glazed pineapple, cubed
  • 2 cups grated coconut
  • 1 bottle of brandy
  • (instead of buying and cutting all of that fruit, I buy the fruit mix (1 1/2 lbs.) – they are in nice cut pieces and it tastes very good)


  1. Cream butter and sugar together. Beat in egg yolks, 1 cup of flour and sherry. Mix remaining flour and nuts, fruit and coconut. Stir into batter.
  2. Beat egg whites until stiff but not dry, fold into batter. Turn into greased and floured 10 inch tube pan and bake at 300 for 2.5 hours or until inserted skewer comes out clean.
  3. Allow cake to cool thoroughly. Wrap in brandy soaked cheesecloth. Overwrap with aluminum foil and store in cool place. If desired, resoak cheesecloth with brandy from time to time.
  4. (I soak the raisins overnight in the 1/2 cup of sherry – this makes the raisins nice and plump and helps them resist burning. I add the raisin/sherry mix when it says to add the fruit. This batter will probably be the thickest you will ever encounter – so have a big sturdy wooden spoon to mix with! For wedding purposes, I bake in a 10 inch round, 3 inch high pan with a flower nail in the center. I bake mine at 250 degrees for about 3 hours – don’t crank up the heat – the fruit will burn! Just be patient – it will be worth it. I wrap the cake in the brandy soaked cheesecloth, and then I put the rest in a spray bottle and spray the cheesecloth on both sides about every two weeks. The longer you let this sit – the better. The one for the wedding sat for 6 months! A few days before I cover the cake in marzipan and then in fondant.) Good Luck! I think this cake is well worth the effort!

Comments (2)


Thank you for posting this recipe, my mom used to make this exact cake during the 70's. She had a running business every Christmas because of it and I have wanted to start that tradition. Thanks again!


hi there, i would like to try your recipe. I was just wondering if it's ok to use a round pan (not the tube one). thanks

Login To Leave A Comment