As I sift through my cherished collection of family recipes, I can’t help but feel a jolt of excitement at the thought of baking a White Fruitcake. This festive dessert takes the traditional fruitcake and gives it a fresh spin, making it lighter yet just as delightful. Packed with a vibrant mix of dried fruits, nuts, and a hint of candied ginger, it’s a holiday showstopper that adds a touch of elegance to any gathering. Not only does this recipe come together in a snap, but it also offers a beautiful presentation, perfect for impressing your guests. And if you’re feeling adventurous, consider adding a splash of rum or sweet white chocolate chips for an extra festive flair! Curious how to make this lighter twist on fruitcake? Let’s dive in!

Why Choose This White Fruitcake Recipe?

Lightness: This White Fruitcake is a lively alternative to dense traditional fruitcakes, ensuring everyone can enjoy a slice without feeling weighed down.

Flavor Explosion: A delightful medley of dried fruits and nuts creates a festive symphony of taste that dances on your palate.

Easy Preparation: With minimal steps involved, this recipe is perfect for both novice and experienced bakers, making it a breeze to whip up for any holiday gathering.

Versatile Options: You can customize it with seasonal fruits or nuts or even incorporate white chocolate chips for added richness—draft your own version!

Showstopper Appeal: Its beautiful presentation elevates any table setting, making it a stunning centerpiece for holiday feasts. Want more holiday delight? Check out my Nuns Puffs Nun for another festive favorite!

White Fruitcake Ingredients

• To create this delightful White Fruitcake, gather the following ingredients for a festive sensation!

For the Batter

Butter – Provides richness and moisture; use unsalted butter for better control over saltiness.
Sugar – Sweetens the cake and helps achieve a light texture; feel free to substitute with brown sugar for a caramel-like depth.
Eggs – Essential for structure and moisture; make sure they are at room temperature for optimal blending.
Almond Extract – Adds an aromatic layer of flavor; can be swapped with vanilla extract if desired.
Vanilla Extract – Enhances the overall flavor harmony.
All-Purpose Flour – Forms the backbone of the cake; gluten-free flour works well for a gluten-free version.
Baking Powder – Acts as a leavening agent to ensure the cake rises perfectly.
Salt – Balances out the sweetness for a well-rounded taste.
Milk – Contributes moisture; substitute with almond milk for a dairy-free approach.

For the Fruit & Nuts

Dried Apricots – Adds natural sweetness and a chewy texture; any other dried fruits can be used as substitutes.
Pineapple – Brings juiciness and vibrant flavor; feel free to replace it with other tropical dried fruits.
Candied Ginger – Provides a unique zing and sweetness; it can also be reduced or omitted according to preference.
Almonds and Walnuts – Contributes crunch and nutritional benefits; you can substitute these with any preferred nuts.

Optional Add-ins

White Chocolate Chips – Introduces sweetness and creaminess; can be omitted or replaced with dark chocolate for a richer flavor.

With these lovely ingredients gathered, you’re one step closer to baking a White Fruitcake that will dazzle your family and friends during the holidays!

Step‑by‑Step Instructions for White Fruitcake Recipe

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (163°C). While waiting, prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour, or line the bottom with parchment paper. This ensures that your delightful White Fruitcake releases easily after baking, maintaining its beautiful shape.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 4–5 minutes or until it becomes light and fluffy. This step is crucial for incorporating air, which will give your fruitcake a wonderful lightness.

Step 3: Incorporate the Eggs and Extracts
Next, add room-temperature eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition to ensure they’re fully incorporated. Then stir in the almond and vanilla extracts, which will deepen the flavor profile of your White Fruitcake, making it extra festive.

Step 4: Combine the Dry Ingredients
In another bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix on low speed just until combined, being careful not to overmix, as this will help keep your cake light and airy.

Step 5: Fold in Fruits and Nuts
Gently fold in the dried fruits, candied ginger, and chopped nuts using a spatula. If you’re adding white chocolate chips, include them at this stage. Mixing should be done carefully, as you want to distribute these delightful additions throughout the batter without compromising its texture.

Step 6: Pour and Smooth the Batter
Pour the batter into your prepared cake pan, using a spatula to smooth the top for an even bake. This will help ensure your White Fruitcake has an attractive appearance once finished.

Step 7: Bake the Cake
Place the cake in the preheated oven and bake for 60–70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top starts browning too quickly, loosely cover it with aluminum foil to prevent burning while it continues to bake.

Step 8: Cool the Cake
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. This will make it easier to transfer. After that, gently turn the cake out onto a wire rack to cool completely, allowing the flavors to meld beautifully in your White Fruitcake.

White Fruitcake Recipe Variations

Feel free to explore these delightful variations that let you customize your White Fruitcake just the way you like it!

Nut-Free: Substitute nuts with additional dried fruits or seeds for those with allergies. You’ll still get that satisfying texture without the crunch.
Spice it Up: Add a teaspoon of cinnamon or nutmeg for a warm spice twist that complements the fruity flavors beautifully. Spices can really elevate the overall experience!
Vegan Option: Replace eggs with flax eggs and use coconut oil in place of butter for a vegan-friendly delight. It’s amazing how adaptable this recipe can be!
Gluten-Free: Swap all-purpose flour for almond or gluten-free baking flour to make this cake suitable for gluten-sensitive friends. It will still turn out delicious and moist!
Tropical Delight: Incorporate dried mango, coconut flakes, or macadamia nuts for a tropical flair that takes your taste buds on a vacation. Who wouldn’t love a fruity escape?
Boozy Bliss: Drizzle a few tablespoons of spiced rum or brandy into the batter for a touch of festive cheer. Just a bit adds warmth for holiday gatherings.
Chocoholic: Stir in dark chocolate chunks instead of white chocolate chips for a richer, more decadent taste that chocolate lovers will adore. A beautiful contrast in flavors awaits!

As you whip up your own version of this delightful White Fruitcake, remember to enjoy the process—it’s all about celebrating flavors and creating memories. Curious about more holiday delights? Check out my White Cake Wow for another crowd-pleaser or try my White Fruitcake Deliciously for classic inspiration!

What to Serve with Lighter White Fruitcake?

Indulging in a slice of this vibrant dessert opens up a world of delightful pairings to create a festive feast.

Whipped Cream: A dollop of light whipped cream adds airy sweetness, enhancing the cake’s textures without overwhelming its flavors.
Cream Cheese Frosting: This rich and tangy frosting creates a luscious contrast that perfectly complements the fruitcake’s sweetness.
Cranberry Sauce: The tartness from cranberry sauce provides a fabulous balance, cutting through the richness and adding a pop of color.
Spiced Tea: A warm cup of spiced tea offers cozy, aromatic notes that enhance the festive flavors in every bite.
Champagne: Celebrate the occasion with a glass of bubbly; its effervescence pairs beautifully with the sweetness of the fruitcake.
Pecan Pie: For the dessert lovers, a slice of pecan pie adds a crunchy texture and nutty flavor that complements the fruitcake exquisitely.
Pineapple Sorbet: This refreshing sorbet brings a zesty coolness and is particularly delightful when paired with the cake’s warmth.
Festive Cheese Board: A selection of creamy cheeses and dried fruits can elevate your tasting experience, introducing savory elements to your sweet indulgence.
Dark Chocolate Coffee: A dark roast coffee with chocolate notes enhances the fruity richness while stimulating your palate.

Each pairing invites you to savor the holidays in every delightful bite!

Helpful Tricks for White Fruitcake

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps them blend smoothly, creating a light and airy texture in your White Fruitcake.
Don’t Rush the Mixing: When creaming the butter and sugar, take your time! Mixing for 4–5 minutes is key to incorporating air for a fluffy cake.
Be Gentle with Add-ins: When folding in dried fruits and nuts, do so gently. Overmixing can lead to a dense fruitcake instead of the desired lightness.
Test for Doneness: Use the toothpick method; insert it in the center and ensure it comes out clean. This guarantees your White Fruitcake is perfectly baked without being dry.
Wrap for Freshness: Once cooled, wrap your cake tightly in plastic and foil. This keeps it moist and fresh for several days or even allows for freezing!

How to Store and Freeze White Fruitcake

Room Temperature: Store your cooled White Fruitcake in an airtight container at room temperature for up to 3 days. This keeps it moist and ready to enjoy.

Fridge: If you prefer a longer shelf life, wrap the fruitcake tightly in plastic wrap and place it in the refrigerator; it will stay fresh for about 1 week.

Freezer: To freeze, wrap the cooled White Fruitcake in plastic wrap followed by aluminum foil. It can be frozen for up to 1 month, ensuring you have a festive treat ready when needed.

Reheating: When you’re ready to enjoy the frozen fruitcake, simply thaw it overnight in the fridge and bring it to room temperature before serving for the best flavor.

Make Ahead Options

These White Fruitcake Recipe preparations are perfect for busy home cooks looking to streamline their holiday baking! You can prepare the batter up to 24 hours in advance. Simply mix all the ingredients together and store the batter in an airtight container in the refrigerator. When you’re ready to bake, allow the batter to sit at room temperature for about 30 minutes before pouring it into the prepared cake pan. For even better flavor, you can bake the fruitcake up to 3 days beforehand; just wrap it tightly in plastic wrap and store it at room temperature. This keeps the cake moist and flavorful while allowing the dried fruits and nuts to meld beautifully. Rest assured, it will be just as delicious on serving day!

White Fruitcake Recipe FAQs

What is the best way to ensure the dried fruits are fresh and flavorful?
To ensure maximum flavor, select dried fruits that are plump and moist, avoiding those with dark spots or a hard texture. Look for vibrant colors, as well, which usually indicate freshness. If your dried fruits are too dry, consider soaking them in warm water or juice for about 30 minutes before incorporating them into your batter to enhance their sweetness and moisture.

How should I store the White Fruitcake after baking?
Your cooled White Fruitcake should be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, placing it in the fridge, where it will stay fresh for about a week. This layered wrapping keeps the cake moist and flavorful.

Can I freeze the White Fruitcake, and if so, how?
Absolutely! To freeze your White Fruitcake, first ensure it has completely cooled. Wrap it tightly in plastic wrap to prevent freezer burn, then cover it in aluminum foil. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, simply thaw it overnight in the fridge and let it sit at room temperature for a couple of hours before slicing.

What should I do if my fruitcake is too dense after baking?
If you find your White Fruitcake is denser than expected, it might be due to overmixing the batter. To prevent this, be sure to mix until just combined when adding flour and milk. If your cake is already baked and too dense, consider serving it with whipped cream or a fruity sauce to balance the texture.

Is this White Fruitcake suitable for gluten-free diets?
Yes! You can easily make a gluten-free version of this White Fruitcake by substituting all-purpose flour with a gluten-free flour blend. Be sure to check that any baking powder you use is gluten-free as well. The flavors and textures should remain delightful while catering to dietary preferences.

Can I add or substitute other nuts in the recipe?
The more the merrier! Feel free to swap almonds and walnuts for your favorite nuts like pecans or macadamia nuts; just ensure they are chopped for even distribution throughout the cake. This not only adds variety but gives your White Fruitcake a unique flair that’s tailored to your taste!

Deliciously Light White Fruitcake Recipe Perfect for Holidays

This White Fruitcake Recipe offers a festive and lighter twist on a traditional favorite, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 10 slices

Course: Dessert

Cuisine: Holiday

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Unsalted Butter softened
1 cup Sugar granulated
3 large Eggs room temperature
1 teaspoon Almond Extract or vanilla extract
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour gluten-free flour works too
2 teaspoons Baking Powder
1 teaspoon Salt a pinch
1 cup Milk or almond milk

For the Fruit & Nuts

1 cup Dried Apricots chopped
1 cup Pineapple dried
1/2 cup Candied Ginger optional
1/2 cup Almonds chopped
1/2 cup Walnuts chopped

Optional Add-ins

1 cup White Chocolate Chips can be replaced with dark chocolate

Equipment

electric mixer
9-inch round cake pan
Mixing bowls
spatula

Method

Step-by-Step Instructions

Preheat your oven to 325°F (163°C). Prepare a 9-inch round cake pan by greasing with butter and dusting with flour.
In a large mixing bowl, cream together the softened unsalted butter and sugar for 4-5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in the almond and vanilla extracts.
Whisk together flour, baking powder, and salt in another bowl. Gradually add this mixture to the wet ingredients, alternating with milk.
Fold in the dried fruits, candied ginger, nuts, and optional white chocolate chips.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Wrap the cake tightly in plastic and foil once cooled to keep it moist and fresh. Can be stored at room temperature for up to 3 days, in the fridge for a week, or frozen for up to a month.

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