TM Murphy Recipe

White Fruitcake

By TM Murphy kittenblac

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

TM's Story

This fruitcake is eaten by people who swear they hate fruitcake.
while most are hating that they got a fruitcake for Christmas, i cant keep up with the demand for them! enjoy!

There are no raisins or citrus peel in this on purpose. there is no alcohol in this on purpose. and the rum flavoring does not make you think its in there either, it add a depth of flavor only. DO NOT USE citrus rind peel and make this, it will be awful!!


1/2 lb
butter, softened
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1 c
2 c
2 tsp
vanilla extract
1 tsp
real lemon juice
1 1/2 tsp
rum extract
1 tsp
almond extract
1 lb
candied cherries
1 lb
candied pineapple
2 c
chopped pecans
2 c
chopped walnuts

Directions Step-By-Step

set aside 2 cherries and 4 bits of pineapple for topping the finished cake later.
Use 1 cup of flour to coat pineapple and cherries, tossing together. Add nuts. Mix. Set aside.
Cream butter then add sugar, cream mixture, then add eggs, mix more, add flavorings. Add the other cup of flour to creamed mixture. mix well. fold in fruit and nut flour mixture till no dry flour is showing.
Place in well sprayed not buttered, tube pan or mini loaf pans. Tap on counter for mixture to settle in pan, you dont want voids in it. Bake at 325 degrees for 45 to 65 minutes. test with fork, it is done when you put the fork in the middle of the cake and the tines come out just barely covered with batter. that is why the range in time. it matters what pan you use. the butter will be bubbly and the smell with start to change to where you wonder if you are gonna burn it, it is usually done then. the heat that is held in it carries the last bit of cooking. Dump cake out of pan after about 10 mins. Don't wait too late or the sugars in it will prevent you from ever getting it out.
Dot cake with the pineapple and cherries cut in half that you saved. let it cool til just warm to the touch. wrap in plastic wrap, and let rest for a few hours.this is a must. it is still cooking and the moisture is redistributing. when it is totally cool, then cut and enjoy.
you can mix this in a stand mixer with a dough hook but be careful, they are powerful and you dont want mush. take it easy, pulse and push it around with a big spoon.

About this Recipe

Course/Dish: Cakes, Fruit Desserts

  • Comments

  • 1-5 of 10
  • user
    Juliann Esquivel Juliann - Oct 27, 2010
    Oh wow this fruit cakes looks so good awesome, I love fruit cake. I must print your recipe and try it. Thank so much for sharing. LOL
  • user
    Karen Smith smilin - Oct 27, 2010
    Looks good, but do you not like the citrus rind and that is why it makes it awful? I am one who likes the citron it fruit cakes but my husband loves cherries, so I will try this one. Thanks for posting.
  • user
    Laura Knight sqrddancr - Oct 28, 2010
    I would like to make a fruitcake recipe that I have, but I have a question. The recipe calls for you to line a loaf pan with a paper brown bag that has been cut to fit and then grease the bag (in the pan). With grocery stores only using plastic bags now I don't have any paper bags to use. Do you think using waxed paper or maybe parchment paper would do the same thing? I've made the recipe many times, but this is the 1st time I haven't had a bag available to use. As I recall the fruitcake bakes at a 275 degree oven - don't remember how long however (I'm at work or I would check)

    Thanks for any input! :)
  • user
    Juliann Esquivel Juliann - Oct 28, 2010
    You can line with parchment paper. Same as using brown paper bag. As for how long I think it depends on how big a cake pan you have but i woild thinak at leat 65 minutes or more because fruit cake is so dense. LOL I think you should look it up to be sure.
  • user
    Laura Knight sqrddancr - Oct 28, 2010
    Thank you Juliann. I will surely look it up - I just wasn't sure if length of time would affect either the parchment paper or the waxed paper.