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White Fruitcake Recipe

Delicious White Fruitcake Recipe for a Festive Celebration

A lighter white fruitcake recipe perfect for festive celebrations. This cake combines dried fruits, nuts, and optional festive flavors for a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 1 cup Sugar Light or dark brown sugar can add a caramel flavor.
  • 3 large Eggs Add structure and helps with leavening; use flax eggs for a vegan alternative.
  • 1 teaspoon Almond Extract Enhances the flavor profile with nutty notes; vanilla extract can also be used.
  • 1 teaspoon Vanilla Extract Adds a warm, sweet aroma.
  • 2 cups All-Purpose Flour The main structure component; a gluten-free flour blend can work for gluten-free versions.
  • 1 teaspoon Baking Powder Leavens the cake, ensuring a light texture; ensure it's fresh for best results.
  • 1/2 teaspoon Salt Balances sweetness; consider kosher salt for a unique flavor twist.
  • 1/2 cup Milk Provides moisture and richness; swap with almond milk or another non-dairy option.
For the Fruit and Nuts
  • 1 cup Dried Apricots Offers natural sweetness; feel free to substitute with dried cherries or cranberries.
  • 1 cup Pineapple Adds tropical flavor and moisture.
  • 1/2 cup Candied Ginger Brings a spicy kick; optional.
  • 1 cup Almonds Provide crunch and nuttiness; substitute with pecans or hazelnuts.
  • 1 cup Walnuts Add depth of flavor; can be replaced with your favorite nuts.
Optional Additions
  • 1 cup White Chocolate Chips Introduces decadent sweetness; a must-try!
  • 1/4 cup Rum or Brandy Optional for a festive touch.

Equipment

  • Electric mixer
  • 9-inch round cake pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch round cake pan by greasing it with butter and dusting with flour or lining with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4 to 5 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the almond and vanilla extracts until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk.
  5. Carefully fold in the dried fruits, candied ginger, and nuts into the batter using a spatula, adding white chocolate chips if desired.
  6. Pour the batter into the prepared cake pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to keep the cake light and airy. Store in an airtight container for optimal freshness.

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