White Christmas cake

White Christmas cake

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About this recipe: This Christmas cake is a little different from the traditional. It calls for a variety of dried fruit and doesn't need to age. The orange juice gives a beautiful citrusy flavour. Prep time includes soaking the fruit overnight.


Serves: 36 

  • 175g dried pineapple pieces
  • 425g sultanas
  • 250g glace cherries
  • 150g dried currants
  • 100g mixed peel
  • 125ml orange juice
  • 450g butter
  • 475g icing sugar
  • 8 eggs, separated
  • 425g pecans, chopped
  • 3 cups (375g) sifted plain flour

Prep:8hr  ›  Cook:2hr  ›  Ready in:10hr 

  1. Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.
  2. Preheat oven to 140 degrees C. Place a small pan of water in the oven. Line one 19x12x9cm loaf tin and two 17x11x8cm loaf tins with baking paper.
  3. In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full. Bake for 2 to 2½ hours until golden brown, or until skewer comes out clean when inserted.

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