Modern Twist on Fruitcake W White Chocolate Cream Cheese Icing
Delight in the festive flavors of this *Modern Twist on Fruitcake with White Chocolate Cream Cheese Icing*—a sophisticated reimagining of the classic holiday favorite. Packed with vibrant dried cranberries, sweet apricots, warm candied ginger, and crunchy walnuts, this tender loaf boasts a balance of rich textures and zesty orange undertones. Each slice is topped with a luscious white chocolate cream cheese icing that adds a dreamy layer of creamy indulgence. Perfect for holiday gatherings or as an elevated dessert for any occasion, this fruitcake is as beautiful as it is delicious. With straightforward preparation and a refined flavor profile, it's sure to become a new seasonal staple.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 0.5 cup Whole milk
- 0.5 cup Dried cranberries
- 0.5 cup Chopped dried apricots
- 0.25 cup Chopped candied ginger
- 0.5 cup Chopped walnuts
- 8 ounces Cream cheese (softened)
- 4 ounces White chocolate (melted and slightly cooled)
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, using a handheld or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the dried cranberries, chopped dried apricots, candied ginger, and chopped walnuts until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, make the white chocolate cream cheese icing. Beat the softened cream cheese until smooth in a medium bowl.
Add the melted white chocolate and mix until fully incorporated. Gradually beat in the powdered sugar, followed by the heavy cream, until the icing is smooth and spreadable.
Once the cake is completely cool, spread the white chocolate cream cheese icing evenly over the top.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 49.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
