White Fruitcake
Light, buttery, and bursting with vibrant flavors, this White Fruitcake is a dazzling twist on a traditional holiday dessert. Made with a tender vanilla-scented batter, this cake is generously studded with chopped dried fruits like candied cherries and pineapple, crunchy nuts, and a whisper of zesty orange and lemon. Enhanced with an optional splash of brandy for a festive touch, it’s baked to perfection, delivering a moist yet delicate crumb. Perfect for gifting or savoring with a cup of tea, this fruitcake matures beautifully, allowing the flavors to meld over time. Easy to prepare and delightfully rich, this recipe is destined to become a holiday favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 0.5 cup milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 2 cups chopped dried fruits (e.g., candied cherries, pineapple, apricots)
- 1 cup chopped nuts (e.g., pecans, almonds, walnuts)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons brandy (optional)
Instructions
Preheat your oven to 300°F (150°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the grated orange zest, grated lemon zest, vanilla extract, and brandy (if using).
Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped dried fruits and nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Once fully cooled, wrap the fruitcake tightly in plastic wrap or foil. For best flavor, allow it to mature for at least a few days before serving.
Nutrition Facts
Calories |
5542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.7 g | 371% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 674.6 g | 245% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 419.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2250 mg | 48% | |
*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.
