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White Fruitcake Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
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
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch round cake pan by greasing with butter and dusting with flour.
  2. In a large mixing bowl, cream together the softened unsalted butter and sugar for 4-5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the almond and vanilla extracts.
  4. Whisk together flour, baking powder, and salt in another bowl. Gradually add this mixture to the wet ingredients, alternating with milk.
  5. Fold in the dried fruits, candied ginger, nuts, and optional white chocolate chips.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  8. 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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