Description
White Fruitcake is a rich, buttery loaf studded with light‑colored dried fruits and nuts—a festive, elegant twist on the traditional dark fruitcake that’s moist, tender, and perfect for gifting or sharing.
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
Instructions
- Preheat the oven to 300 °F (150 °C). Grease and line a loaf pan or bundt pan with parchment paper.
- Toss the chopped dried fruits and nuts in a little flour (to prevent them sinking during baking).
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla and almond extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and the milk into the butter‑egg mixture, beginning and ending with the flour, mixing until just combined.
- Fold in the floured dried fruit and nuts gently until evenly incorporated.
- Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or wrapping.
Notes
- You can soak the dried fruits in orange juice, rum or another liquor for 1–2 hours before mixing, for added flavor and moisture. :contentReference[oaicite:0]{index=0}
- Make‑ahead tip: This cake keeps well if wrapped tightly and stored—some recipes even age it for days or weeks for deeper flavor. :contentReference[oaicite:1]{index=1}
- To make it nut‑free, simply omit the nuts or substitute with extra dried fruit or seeds.
- A gluten‑free version can be made using a 1:1 gluten‑free flour blend in place of all‑purpose flour.
Nutrition
- Serving Size: 1 slice
- Cholesterol: undefined
