White fruitcake is a lighter, more delicate version of traditional fruitcake, featuring a buttery vanilla-flavored base with candied fruits and nuts. Unlike dark fruitcake, which is rich with molasses and spices, white fruitcake is golden, moist, and subtly sweet, making it a perfect choice for those who prefer a milder, less dense holiday dessert.
This classic cake is ideal for Christmas, weddings, and special occasions. It can be made weeks in advance, allowing the flavors to develop beautifully over time. Whether enjoyed plain or with a touch of frosting, this white fruitcake recipe is sure to impress!
Ingredients for White Fruitcake
Dry Ingredients:
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
Wet Ingredients:
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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½ teaspoon almond extract
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¾ cup whole milk or buttermilk
Fruits and Nuts:
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1 cup golden raisins
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1 cup chopped candied pineapple
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1 cup chopped candied cherries
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1 cup chopped pecans or walnuts
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½ cup shredded coconut (optional)
(Tip: Toss the fruits and nuts with a tablespoon of flour to prevent them from sinking in the batter.)
Step-by-Step Recipe for White Fruitcake
Step 1: Prepare the Ingredients
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Preheat the oven to 300°F (150°C).
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Grease and line a 9-inch loaf pan or bundt pan with parchment paper.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In another bowl, toss the candied fruits and nuts with a tablespoon of flour to keep them evenly distributed in the batter.
Step 2: Make the Cake Batter
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In a large mixing bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
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Add eggs, one at a time, beating well after each addition.
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Mix in vanilla extract and almond extract for a rich aroma.
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Gradually add the dry ingredients, alternating with milk. Start and end with flour, mixing gently after each addition.
(Tip: Do not overmix to keep the cake light and fluffy!)
- Fold in the floured fruits and nuts, ensuring they are evenly distributed.
Step 3: Bake the White Fruitcake
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Pour the batter into the prepared cake pan, smoothing the top.
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Bake in the preheated oven for 1 ½ to 2 hours, or until a toothpick inserted in the center comes out clean.
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If the cake browns too quickly, cover it loosely with foil during the last 30 minutes.
Step 4: Cool and Store the Cake
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Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
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Wrap it in parchment paper and aluminum foil, and store in an airtight container.
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For enhanced flavor, let it sit for a few days before serving.
(Tip: White fruitcake tastes even better after a week as the flavors meld together!)
Serving Suggestions for White Fruitcake
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Enjoy plain with a cup of tea or coffee.
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Dust with powdered sugar for a festive touch.
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Serve with a drizzle of glaze made from powdered sugar and milk.
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Top with whipped cream or cream cheese frosting for extra indulgence.
Tips for the Perfect White Fruitcake
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Use high-quality candied fruits for the best flavor.
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Do not overbake to keep the cake moist.
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Store in an airtight container to maintain freshness.
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For a more aromatic cake, brush with brandy or rum before wrapping.
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Substitute nuts or fruits to suit your preference.
Variations of White Fruitcake
1. Tropical White Fruitcake
- Replace regular candied fruits with dried mango, papaya, and coconut.
2. Nut-Free White Fruitcake
- Omit nuts and add more dried fruit or white chocolate chips.
3. Spiced White Fruitcake
- Add ½ teaspoon cinnamon and nutmeg for a warm, cozy flavor.
4. Gluten-Free White Fruitcake
- Use gluten-free all-purpose flour instead of regular flour.
Nutritional Information (Per Slice – 1/12 of the Cake)
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 4-5g |
| Carbohydrates | 50-55g |
| Fats | 10-15g |
| Sugar | 30-35g |
(White fruitcake is a rich dessert, best enjoyed in moderation!)
Frequently Asked Questions (FAQs)
1. Can I make white fruitcake ahead of time?
Yes! White fruitcake can be made up to 2 weeks in advance and stored in an airtight container.
2. How do I keep my fruitcake moist?
Wrap it in parchment paper and store it in an airtight container. You can also brush it with fruit juice or syrup to keep it from drying out.
3. Can I freeze white fruitcake?
Yes! Wrap it well in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
4. What if I don’t like candied fruits?
Use dried cranberries, apricots, or figs instead for a different flavor.
White fruitcake is a classic holiday dessert that offers a light, buttery texture with a rich combination of candied fruits and nuts. It is perfect for Christmas, special occasions, or as a homemade gift.
This easy white fruitcake recipe ensures a moist, flavorful cake that improves with time. Whether you enjoy it plain or with a topping, it’s a delicious and festive treat that brings warmth and sweetness to any gathering.
Try this homemade white fruitcake recipe today and enjoy a timeless, elegant dessert!
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