White Fruitcake Slow Cooker Recipe

Recipe Category: Fruit


White Fruitcake Slow Cooker Recipe


  • ½ cup (112 g) unsalted butter, softened
  • 1 cup (200 g) sugar eggs, separated
  • 1½ cups (189 g) flour, plus more for coating fruit
  • 1½ teaspoons (7 g) baking powder
  • 1 cup (225 g) unsweetened crushed pineapple, well drained and juice reserved
  • 2/3 1 cup (160 ml) pineapple juice, drained from crushed pineapple
  • 1½ cups (220 g) golden raisins
  • 115g mixed candied fruit
  • 115g candied cherries, halved
  • 1 cup (110 g) slivered almonds
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract


  1. Using an electric mixer, cream butter and sugar and then add egg yolks and beat well
  2. Combine flour and baking powder and add alternately with pineapple juice to butter mixture
  3. Sprinkle flour over raisins and candied fruit and toss to coat
  4. Stir in raisins, candied fruit, crushed pineapple, vanilla, and almond extract, blending thoroughly
  5. Beat egg whites until stiff but not dry; fold into batter
  6. Pour into greased and floured cake pan and cover; place in slow cooker
  7. Pour ½ cup (120 ml) water around cake pan in slow cooker
  8. Cover and steam the fruitcake on high 3 to 5 hours
  9. After baking, allow cake to rest in pan 10 to 15 minutes before removing
  10. Let cool thoroughly before slicing
  11. For mellowing, wrap in plastic wrap when cool
  12. Yield: 12 servings
  13. Per serving: 52 g water; 369 calories (37% from fat, 8% from protein, 55% from carb)

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