White Christmas Fruitcake with Orange Bourbon Glaze
Elevate your holiday baking with this decadent White Christmas Fruitcake with Orange Bourbon Glaze. This modern twist on a festive classic combines tender, buttery cake with a medley of dried apricots, cranberries, golden raisins, and slivered almonds for a delightful texture and sweetness in every bite. Infused with bright orange zest and a splash of bourbon, this fruitcake captures the spirit of the season. Topped with a luscious orange bourbon glaze that seeps into the cake as it cools, this is the perfect dessert for holiday gatherings or as a homemade gift. With its rich flavors, moist crumb, and elegant presentation, this fruitcake will make your Christmas table shine. Prepare ahead and let the flavors deepen—it's even better the next day!
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Granulated sugar
- 4 large Eggs
- 300 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 100 grams Dried apricots (chopped)
- 100 grams Dried cranberries
- 100 grams Golden raisins
- 100 grams Slivered almonds
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice
- 3 tablespoons Bourbon
- 150 grams Powdered sugar
Instructions
Preheat your oven to 160°C (320°F). Grease and line a loaf pan or a small bundt pan with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract, orange zest, dried apricots, cranberries, raisins, and almonds. Fold gently to ensure the fruits and nuts are evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil.
When the cake is nearly done, prepare the orange bourbon glaze. In a small bowl, whisk together the orange juice, bourbon, and powdered sugar until smooth.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack placed over a sheet of parchment paper.
While the cake is still warm, pour the orange bourbon glaze evenly over the top, letting it drip down the sides.
Allow the cake to cool completely before slicing and serving. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
6040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 846.1 g | 308% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 559.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 686 mg | 53% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3394 mg | 72% | |
*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.
