White Fruitcake

Recipe View In a large bowl, combine the chopped raisins, pineapple chunks, and cherries. (Prep time: 15 minutes)

Recipe View Add the currants, orange peel, and citron peel to the bowl. Pour in the orange juice, cover tightly, and allow to soak at room temperature for 8 hours or overnight. (Soaking time: 8-12 hours)

Recipe View Preheat your oven to 275°F (135°C). Place a small pan of water on the lowest rack to create a moist environment. Prepare one 5x9-inch loaf pan and two 3x8-inch loaf pans by lining them with parchment paper, ensuring the paper extends over the sides for easy removal. (Prep time: 20 minutes)

Recipe View In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy. Gradually add the confectioners' sugar, beating until fully incorporated and the mixture is smooth. (Mixing time: 5 minutes)

Recipe View In a separate bowl, whisk the egg yolks until they thicken and become pale yellow. Add the yolks to the butter mixture and beat until well combined. Gently fold in the soaked fruit mixture, followed by the sifted flour, mixing until just combined. Be careful not to overmix. (Mixing time: 10 minutes)

Recipe View In another clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the whites. (Folding time: 5 minutes)

Recipe View Divide the batter evenly among the prepared loaf pans, filling each about 2/3 full. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven for 2 to 2 1/2 hours, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent them loosely with foil. (Bake time: 120-150 minutes)

Recipe View Let the fruitcakes cool in the pans for 15 minutes before lifting them out using the parchment paper overhang. Allow them to cool completely on a wire rack before slicing and serving. (Cooling time: 2 hours)