Old-Fashioned White Christmas Fruitcake is a classic holiday dessert that just feels like home.
It’s made with candied pineapple, cherries, golden raisins, and a little citrus peel for that cozy, old-school flavor.
The buttery batter makes it soft and moist, with chopped pecans adding just the right amount of crunch. It smells amazing while it’s in the oven.
You can bake it days (or even weeks) before you need it, and it only gets better as the flavors settle in.
The fruit stays plump and bright, and the texture stays tender. It’s a dessert that looks pretty on a Christmas platter next to cookies and fudge but also works for breakfast with coffee or an afternoon snack.
You don’t need anything fancy to make it, just a few bowls, an electric mixer, and some time for the fruit to soak.
The end result is a classic, rich fruitcake that tastes like tradition. Wrap a loaf with ribbon, give it to a neighbor, or keep it all for yourself. Either way, it’s a timeless holiday treat that never disappoints.
Why You’ll Love This Old-Fashioned White Christmas Fruitcake
Reliable Holiday Classic
Time-tested ingredients create a cake that stays tender and slices clean.
Make-Ahead Friendly
The flavor improves after resting, so it fits early prep and gifting.
Bright Citrus and Fruit
Orange peel, citron, pineapple, raisins, and cherries add color and gentle sweetness.
Crowd-Sized Yield
Multiple loaves mean plenty for sharing, gift boxes, or freezing for later.
Tips and Tricks
Fruit Soak
Soak the fruit overnight so it turns plump and moist; this helps prevent dry spots and keeps the crumb tender.
Pan Setup
Line pans with parchment with overhang for easy lifting. The small water pan in the oven helps limit dryness during the long bake.
Mixing Method
Cream butter and sugar fully, then add yolks, fruit, and flour. Fold egg whites in gently to keep the batter light and even.
Doneness Check
Start checking at 2 hours. A toothpick should come out clean from the center, and the top should be lightly golden.
Resting and Slicing
Cool loaves completely before slicing. For clean slices, chill the loaf, then use a sharp, long knife and wipe between cuts.
Ingredient Substitutions
Nuts
Swap pecans with walnuts or almonds in equal amounts.
Fruit Mix
Use a mix of golden raisins and sultanas, or replace part of the cherries with candied mixed peel.
Citrus Liquid
Replace orange juice with apple juice for a softer citrus profile.
Gluten-Free Flour
Use a 1:1 gluten-free baking flour blend. Texture may be slightly different, so cool fully before slicing.
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Old-Fashioned White Christmas Fruitcake
Equipment
Ingredients
- 3 cups golden raisins
- 1½ cups candied pineapple chunks
- 1½ cups candied cherries
- 1 cup dried currants
- 2 ounces candied orange peel
- 2 ounces candied citron peel
- ½ cup orange juice
- 2 cups unsalted butter softened
- 4 cups powdered sugar
- 8 large eggs separated
- 4 cups chopped pecans
- 3 cups sifted all-purpose flour
Instructions
- Chop raisins, pineapple, and cherries into small pieces. Place in a large bowl.
- Add currants, orange peel, and citron peel.
- Pour in orange juice. Cover and soak 8 hours to overnight.
- Preheat oven to 275°F (135°C).
- Place a small pan of water on a lower oven shelf.
- Line one 5×9-inch loaf pan and two 3×8-inch loaf pans with parchment paper.
- Beat butter in a large bowl with an electric mixer until creamy.
- Gradually mix in powdered sugar until smooth.
- Whisk egg yolks in a medium bowl until thick and pale.
- Add yolks to the butter mixture and mix until blended.
- Stir in the soaked fruit and any remaining juice.
- Gradually mix in sifted flour until just combined
- In a clean bowl, beat egg whites to stiff peaks.
- Fold egg whites into the batter.
- Fill each prepared pan two-thirds full.
- Bake until golden and a toothpick inserted in the center comes out clean, 2 to 2½ hours.
- Place pans on a wire rack to cool completely before slicing.
Notes
How to Store and Reheat
- Room Temperature: Wrap tightly in parchment, then foil, and place in an airtight container up to 5 days in a cool spot.
- Refrigerator: Store wrapped for up to 2 weeks; bring to room temperature before serving.
- Freezer: Wrap well and freeze up to 3 months. Thaw in the fridge overnight, then bring to room temperature.
Nutrition
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