White Fruitcake

Ingredients

• golden raisins (3 cups)
• candied pineapple chunks (1.5 cups)
• candied cherries (1.5 cups)
• dried currants (1 cup)
• candied orange peel (2 ounces)
• candied citron peel (2 ounces)
• orange juice (0.5 cup)
• unsalted butter, softened (2 cups)
• confectioners' sugar (4 cups)
• large eggs, separated (8 large)
• pecans, chopped (4 cups)
• sifted all-purpose flour (3 cups)

Instructions

1. Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.
2. Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.
3. Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper.
4. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.
5. Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.
6. In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
7. Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 1/2 hours.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 369
• fat: 20 g
• sats: 8 g
• carbs: 46 g
• fibre: 2 g
• protein: 4 g
• salt: 0.102 g