White Fruitcake

Not a fan of fruitcake? We’re here to change your mind. Our white fruitcake recipe isn’t that super heady, alcohol-soaked, candied-fruit-in-every-centimeter fruitcake you might be familiar with. No, this white fruitcake takes a lighter approach, toning down all the aspects that may turn you away from a traditional Christmas fruitcake.

First, candied fruit and nuts only make up about 1/3 of the batter, so there’s space for the actual cake to shine. Next, we don’t drench our white fruitcake in alcohol. In fact, there isn’t any alcohol in this recipe! Lastly, we stick to light, minimal ingredients—no heavy molasses, dark brown sugar or strong baking spices here. Our white fruitcake is catered to modern palates, making it a refreshing spin on the infamous Christmas dessert.

White Fruitcake Ingredients

• Candied fruit mix: You can find candied fruit mixes at the grocery store during the holiday season or through online retailers. They’re usually a mix of glazed cherries, pineapple pieces and orange and lemon peels.
• Golden raisins: Plump and fruity, golden raisins are a quintessential dried fruit for fruitcakes.
• Walnuts: Don’t forget to toast the nuts before using them. Toasting takes away the raw, oily edge and brings out their naturally nutty and rich flavors.
• All-purpose flour: For an even lighter fruitcake, sift the all-purpose flour a few times before including it in the batter.
• Butter: If you forgot to take your butter out of the fridge to soften before starting this recipe, don’t worry! There are a few methods to soften butter quickly, like rolling it out or grating it.
• Sugar: Granulated sugar works with the candied fruit to create sweetness. Avoid using brown sugar as a substitute or you’ll discolor the white fruitcake.
• Eggs: You’ll need six large eggs for this white fruitcake recipe. Take them out of the fridge 30 minutes ahead of time so they come to room temperature; this will help them better emulsify into the batter.

Directions

Step 1: Prep the pans

Preheat your oven to 275°F. Line the bottoms of four greased 9×5-inch loaf pans with parchment paper, then grease the parchment.

Step 2: Make the batter

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In a small bowl, toss together the candied fruit, raisins and walnuts with a 1/2 cup of the all-purpose flour.

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In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition.

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Gradually beat in the remaining flour.

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Fold in the fruit mixture.

Step 3: Bake the cake

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Divide the batter evenly among the four prepared pans.

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Bake the white fruitcakes until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the fruitcakes in their pans for 10 minutes. Remove the fruitcakes from their pans and transfer them to wire racks to cool fully to room temperature.

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White Fruitcake Variations

• Enhance it with extracts: The easiest way to add more flavor to this white fruitcake recipe is to add extracts! Splash in some vanilla, almond, rum or orange extract. Try just one or a mixture of a few.
• Add orange zest: Orange zest’s bright and citrusy flavor refreshes the white fruitcake, making it feel even lighter.
• Decorate the top: Once the fruitcake batter is in the pans, dot the top with whole pecans, arranging them in a pattern. Once your fruitcake is baked and cooled to room temperature, dust it with a flurry of confectioners’ sugar.

How to Store White Fruitcake

Once your white fruitcake has cooled to room temperature, wrap it tightly in storage wrap or place it in an airtight container. It can be kept at room temperature in a cool, dry area for up to four days, or in the fridge for up to seven days.

Can you freeze white fruitcake?

Yes, you can freeze white fruitcake! Cool the fruitcake completely to room temperature, then wrap it tightly in one layer of storage wrap followed by one layer of aluminum foil or a resealable bag. You can also lock it in an airtight container. Freeze white fruitcake for up to three months. Thaw it at room temperature or in the fridge overnight.

White Fruitcake Tips

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What’s the difference between white fruitcake and dark fruitcake?

Dark fruitcake (like this molasses fruitcake) uses heavy ingredients like brown sugar, coffee, baking spices, dark liquors and molasses to make a headier, deeply flavored cake. White fruitcake takes a lighter approach by simply using granulated sugar, butter, eggs and a handful of fruits and nuts.

Can I soak the fruit?

Absolutely! Some traditional fruitcake recipes call for soaking the fruit in alcohol overnight for extra flavor. To do so, place the dried fruit in a bowl and cover them with rum, spiced rum or brandy. Cover the bowl with a clean tea towel and let the fruit soak overnight at room temperature. Drain the liquid from the fruit and use the fruit as directed in our recipe. For a non-alcoholic option, use orange juice or apple juice.