Here is the Recipe for White Fruitcake that Dreams are Made Of (2024)

4.50 from 8 votes

• 1 pound salted butter, softened four sticks
• 3 cups white granulated sugar
• 6 large eggs
• 2 ounces lemon extract
• ½ pound golden raisins
• 3 tablespoons pickled peach juice (See NOTE 1)
• 5 cups flour
• 1 teaspoon salt
• ½ pound candied cherries
• ½ pound candied pineapple
• 4 cups pecans, chopped coarsely (see NOTE 2)
• 1 teaspoon baking soda dissolved in 2 tablespoons warm water

• Generously grease four 9 x 5 x 3-inch loaf pans with 1 to 2 teaspoons of the pound of butter then line the pans with parchment paper, or brown paper cut from grocery bags.

• In a very large mixing bowl, cream the soft butter and sugar with an electric mixer on high until fluffy (about 5 minutes).

• Separate the eggs so the yolks are in one bowl, the whites in another.

• Beat the egg YOLKS and lemon extract for about 2 minutes, until smooth and frothy (don’t be alarmed by the amount of extract, it’s a lot and it’s okay).

• Add the egg yolk and lemon mixture to the large bowl mixture of butter and sugar. Continue mixing to incorporate.

• In a separate bowl, mix fruit and nuts with half of the flour and the salt; add this to the mixture in the big bowl. Stir in with a large wooden spoon.

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• Add dissolved soda and pickled fruit juice (or your choice of substitutes see NOTE 1, then the remaining flour. Stir to incorporate. The batter will be stiff.

• In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the large bowl mixture with a large spoon, until well incorporated.

• Divide between prepared pans until each is about 3/4 full. Place pans in a COLD oven set to 250 F. Bake for about 2 hours or until golden brown. Test for doneness (see NOTE 4). Do not overbake! Cool in pans on a cooling rack.

• Once cool, remove from pan(s) and wrap tightly in plastic wrap and then foil. Store in a cool place or the refrigerator for at least 4 weeks before opening, serving, enjoying. See NOTES.

Note 1

If you can't find this in the supermarket, you can make your own. Simmer the contents of a can of "peaches in heavy syrup" with 5 whole cloves, 1 cinnamon stick and 1 teaspoon vinegar for about 20 mintes. Drain, reserving the "pickled peach juice." OR substitute rum or brandy for the pickled peach juice.

Note 2

Substitute with walnuts or nuts of choice.

Note 3

Place a pan of water on oven rack, or on the oven floor below the baking cakes, to create a steam oven which is ideal for this recipe.

Note 4

If cake is browning too fast, place a sheet of foil the top of the cake.

Note 5

Test for doneness by placing a wooden skewer or toothpick in center of cake. If it comes out clean, cake is done. Do not over bake.

Note 6

This fruitcake can be enjoyed right away. However, such a thing would have horrified my grandmother who insisted on wrapping the cooled fruitcakes in brandy-soaked cheesecloth or towels, then wrapping them tightly in aluminum foil to age for 3 to 4 weeks.

Note 7

For very long-term storage, bury the liquor-soaked cake in powdered sugar and place in a tightly covered tin in a cool place. Fruitcakes can be enjoyed as long as 25 years this way provided the cloth wraps are refreshed with more booze from time to time. I cannot imagine why you would want to do this, but it’s nice to know that you can.