White Fruitcake 🍰🎄
A lighter, fruity twist on the traditional fruitcake, this white fruitcake is perfect for the holidays, featuring a delicate blend of dried fruits, nuts, and a hint of almond flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup chopped dried apricots
- 1 cup chopped dried pineapple
- 1 cup chopped candied ginger
- 1 cup slivered almonds
- 1 cup chopped walnuts
- ½ cup milk
- ½ cup white chocolate chips (optional, for added sweetness)
Directions
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Cream the Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 4-5 minutes with a hand mixer or stand mixer.
Ad Eggs and Extracts:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond and vanilla extracts.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Fold in Fruits and Nuts:
Gently fold in the dried apricots, pineapple, candied ginger, almonds, walnuts, and white chocolate chips (if using). Be careful not to overmix.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it loosely with foil and continue baking.
Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Store:
For best results, store the fruitcake in an airtight container. It can be kept at room temperature for several days or wrapped tightly in plastic and foil for longer storage.
Details:
Prep Time: 15 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Yield: 8-10 servings
Calories: ~280 per slice
Tips:
For a more traditional fruitcake flavor, feel free to add a splash of rum or brandy to the batter.
Let the cake sit for a day or two before serving to allow the flavors to meld.
You can decorate the top of the fruitcake with extra chopped nuts or a dusting of powdered sugar for a festive touch.