Donna’s White Fruitcake

(recipe from my cousin, Donna, in Wyoming, USA)


White Fruit Cake (Gluten free version)

1 3/4 C plain flour (I substituted gluten free flour)

1 C sugar

1/2 tsp salt

1/2 tsp baking powder

1 1/2 C butter or margarine, softened (I use unsalted butter)

1 T vanilla essence

1 T lemon essence

5 eggs

4 C pecan halves

2 C dried or glace pineapple pieces

1 1/2 C glace cherries, cut in half


Pre-heat oven to 300 F (150 C). Generously grease and lightly flour 2 loaf pans (4”x 8”). In large bowl, blend all ingredients except nuts and fruit at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and fruit. Spoon batter into prepared pans. Bake for 1 1/2 – 2 hours or until toothpick comes out of centre clean. Cool, remove from pans. Wrap tightly in plastic or foil, then in zip-loc bag. Will keep in freezer or fridge for up to 6 months. If you do store it in the fridge or freezer, slice it while it is still cold but for optimum flavour and texture, let it return to room temperature before eating.


Yield: 2 cakes