Introduction:
White fruitcake is a festive and elegant twist on the traditional fruitcake. Unlike its darker counterpart, this version uses a light batter and showcases the vibrant colors of dried fruits and nuts, making it both visually appealing and delicious. Perfect for the holiday season, it’s moist, flavorful, and has a subtle sweetness that pairs wonderfully with spices like cinnamon and nutmeg. This cake can be made ahead of time and gets better with age, making it an excellent choice for gift-giving or special gatherings.
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1 tsp vanilla extract
2 cups mixed dried fruit (such as raisins, apricots, cranberries, and pineapple)
1 cup chopped candied ginger
1 cup chopped nuts (such as pecans or walnuts)
1/2 cup shredded coconut (optional)
1/2 cup brandy or orange juice (for soaking fruit)
1/4 cup sliced almonds (for garnish)
Instructions:
Prep the Fruit:
In a small bowl, combine the mixed dried fruit, candied ginger, and chopped nuts. Pour the brandy or orange juice over the mixture, and let it soak for at least 2 hours or overnight. This helps plump up the fruit and infuses it with flavor.
Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or a loaf pan with parchment paper.
Prepare the Batter:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Start and end with the dry ingredients. Mix until just combined.
Fold in the Fruit and Nuts:
Gently fold in the soaked fruit mixture (along with any leftover soaking liquid), shredded coconut (if using), and additional nuts, making sure they are evenly distributed.
Bake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula and sprinkle the sliced almonds on top for decoration.
Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with foil in the last 20 minutes of baking.
Cool and Serve:
Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Description:
This white fruitcake is a light, sweet, and fragrant alternative to the more traditional, dark fruitcake. The dried fruit soaks up the brandy (or juice), resulting in a juicy and flavorful cake. The combination of crunchy nuts, shredded coconut, and the tender crumb of the cake itself makes each bite satisfying. It’s a wonderful addition to any holiday spread, offering a refreshing contrast to the more commonly seen dark fruitcakes and other desserts.
Tips:
Soaking the Fruit: The longer you soak the fruit and nuts in the brandy or juice, the better the flavor will be. If you’re short on time, aim for at least 2 hours.
Storage: Fruitcake improves in flavor as it ages. Wrap it tightly in plastic wrap or foil and store it in an airtight container. It can be kept at room temperature for up to a week, or in the refrigerator for up to 3 weeks.
Alcohol-Free Version: You can substitute the brandy with orange juice, apple juice, or even water if you prefer an alcohol-free version.
Make it Extra Moist: For an even moister fruitcake, brush the finished cake with a bit of warmed apricot jam or a glaze made from sugar and water.
Substitutions: Feel free to adjust the types of dried fruit or nuts used according to your preference. For example, you could use dried cherries, raisins, or slivered almonds.
Variations:
Add More Spices: Experiment with a combination of allspice, cloves, or even a pinch of ground ginger for extra warmth.
Citrus Zest: For a zesty kick, add a teaspoon of lemon or orange zest to the batter.
Glazed White Fruitcake: After the cake has cooled, you can glaze it with a simple powdered sugar glaze mixed with lemon juice or milk for a shiny, sweet finish.
Vegan White Fruitcake: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and replace the butter with vegan margarine or coconut oil.
Corrections:
Flour: If your batter feels too thick, you can add a tablespoon or two of milk to loosen it up. Conversely, if it seems too runny, add a small amount of flour, one tablespoon at a time.
Baking Time: Keep an eye on the fruitcake as baking times can vary based on your oven and the type of pan you’re using. Start checking for doneness at the 60-minute mark.
Enjoy!
Savor your delicious, moist white fruitcake with a cup of tea or coffee. This cake also makes a thoughtful homemade gift when wrapped in parchment and tied with a festive ribbon.