Mother's White Fruitcake

Mother's White Fruitcake

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Sophia Smith


My mother baked this fruitcake for many, many years. People who DESPISE traditional fruitcake LOVE this one. It's actually more of a nut cake with fruit in it to me. We like it best when sliced very thinly and cooked in a rice ring pan. It's very pretty when sliced thinly and placed on a platter. WARNING: It can be addicting!


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  • 1 c
  • 1 c
  • 5
  • 1 Tbsp
    pure vanilla extract
  • 1 Tbsp
    lemon extract
  • 1 lb
    candied pineapple
  • 1 lb
    candied cherries
  • 4 c
    chopped pecans
  • 1 c
    chopped walnuts
  • 2 c
    all purpose flour

How to Make Mother's White Fruitcake


  1. Cut pineapple and cherries into small pieces. I mix 1 lb. at a time into the flour by hand, to coat and separate. Add nuts, mixing well - by hand. You want to make sure the pieces don’t clump together. Small is good.
  2. Cream butter and sugar. Add eggs, vanilla, and lemon; mix well. Add fruit/nuts to batter. Mix together and spoon into greased and floured rice ring or tube pan.
  3. Bake at 300 degrees for about an hour. I use the toothpick or straw doneness test. Let cool in pan before dumping. This is best when slices are 1/4 to 1/2 inch thick. The slices are pretty on a platter for a party, too.

Printable Recipe Card

About Mother's White Fruitcake

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: Southern

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