Name: White Fruitcake
Prep time: 20 min
Cook time: PT-490074H50M24S
Total time: PT-490074H50M24S
Cuisine: American / Festive
Ingredients: 2 cups all‑purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup whole milk or buttermilk; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); 1½ cups light‑colored dried fruits (golden raisins, chopped dried apricots, pineapple, cherries); ¾ cup chopped nuts (pecans, walnuts or almonds); Optional: zest of 1 lemon or orange for brightness

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White Fruitcake is one of my favorite festive bakes—rich, buttery, and filled with light-colored dried fruits and nuts instead of the traditional dark variety. It’s a fresh take on a classic holiday tradition, and I love how it still feels celebratory but with a more delicate flavor and appearance. This cake is moist, gently sweet, and perfect for gifting or enjoying with a hot cup of tea.

Why You’ll Love This Recipe

I love this recipe because it’s a fruitcake that wins over even the skeptics. There’s no dense texture or overly spiced flavor—just tender cake, buttery richness, and bites of fruity goodness. It’s make-ahead friendly, keeps well, and looks beautiful sliced and served on a holiday table. White Fruitcake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Whole milk or buttermilk
Vanilla extract
Almond extract (optional, for a delicate flavor)
Dried fruits (like golden raisins, chopped dried apricots, pineapple, or cherries)
Chopped nuts (pecans, walnuts, or almonds)
Optional: lemon or orange zest for brightness

Directions

I preheat the oven to 300°F (150°C) and grease a loaf pan or bundt pan, lining the bottom with parchment paper.
I toss the chopped dried fruits and nuts in a bit of flour to prevent them from sinking during baking.
I cream the butter and sugar together until light and fluffy.
I beat in the eggs, one at a time, followed by vanilla and almond extracts.
I mix in the flour, baking powder, and salt alternately with the milk, until just combined.
I fold in the floured fruit and nut mixture gently.
I pour the batter into the prepared pan and smooth the top.
I bake for 1 hour to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely before slicing or wrapping.

Servings and timing

This recipe makes one standard loaf or bundt cake (8–10 servings).
Prep time: 20 minutes
Bake time: 1 hour–1 hour 20 minutes
Total time: Around 1 hour 40 minutes

Variations

Sometimes I soak the dried fruits in orange juice or a splash of rum beforehand for added depth. I’ve also added shredded coconut or white chocolate chips for a sweeter twist. When I want to keep it nut-free, I simply leave the nuts out or replace them with more fruit.

storage/reheating

I wrap the cake tightly in plastic wrap and foil once it’s completely cooled. It keeps well at room temperature for up to a week or refrigerated for two weeks. It also freezes beautifully—I slice it and wrap individual pieces for easy thaw-and-serve portions. I don’t reheat it; I serve it at room temperature. White Fruitcake

FAQs

Is this fruitcake heavy?

Not at all. I love how this version is lighter in both color and texture compared to traditional dark fruitcake.

Can I make this ahead?

Yes. In fact, I think it tastes even better after a day or two. The flavors have time to meld and the texture becomes even more tender.

Do I need to soak the fruit?

No, but if the fruit feels too dry or you want extra flavor, I sometimes soak it in juice, rum, for 1–2 hours before baking.

Can I make this gluten-free?

Yes. I use a 1:1 gluten-free flour blend in place of all-purpose flour, and the results are still lovely and moist.

What’s the best way to serve it?

I like to slice it and serve it plain, but it’s also wonderful with a dusting of powdered sugar or a small dollop of whipped cream.

Conclusion

White Fruitcake is one of my favorite ways to enjoy a classic holiday dessert with a lighter, more elegant twist. Packed with sweet fruits and nuts, it’s tender, flavorful, and perfect for gifting, sharing, or savoring slice by slice. Whether I’m baking it for the holidays or just because, it always brings a little warmth and tradition to the table—without feeling too heavy.