White Fruitcake Recipe: A Festive and Delicious Holiday Treat 🍰
Introduction
White Fruitcake is a lighter twist on the traditional fruitcake, loaded with dried fruits, candied ginger, and nuts for a delightful mix of flavors and textures. Perfect for the holidays or any special occasion, this cake is as beautiful as it is tasty. Add a splash of festive spirit with optional white chocolate chips or a hint of rum or brandy for a traditional flair!
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup chopped dried apricots
- 1 cup chopped dried pineapple
- 1 cup chopped candied ginger
- 1 cup slivered almonds
- 1 cup chopped walnuts
- ½ cup milk
- ½ cup white chocolate chips (optional, for added sweetness)
Directions
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 4–5 minutes with a hand mixer or stand mixer.
3. Add Eggs and Extracts:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract and vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
5. Fold in Fruits and Nuts:
Gently fold in the dried apricots, pineapple, candied ginger, almonds, walnuts, and white chocolate chips (if using). Be careful not to overmix to keep the batter light and airy.
6. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover the cake loosely with foil and continue baking.
7. Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Store:
Store the fruitcake in an airtight container at room temperature for several days. For longer storage, wrap tightly in plastic and foil, or freeze for up to a month.
Tips for the Perfect White Fruitcake
- Add a Touch of Spirit: For a traditional flavor, mix in a splash of rum or brandy to the batter, or brush the cooled cake with alcohol for an extra festive touch.
- Enhance Flavor: Let the fruitcake rest for a day or two before serving to allow the flavors to meld beautifully.
- Decorate for the Holidays: Sprinkle the top with chopped nuts, dried fruit, or a dusting of powdered sugar for a festive look.
Frequently Asked Questions (FAQs)
1. Can I use other dried fruits or nuts?
- Absolutely! Feel free to substitute with your favorite dried fruits, like cranberries, cherries, or figs, and nuts like pecans or hazelnuts.
2. How do I prevent the cake from becoming too dry?
- Avoid overmixing the batter, and keep an eye on the baking time. Cover the cake with foil if it browns too quickly.
3. Can I make this fruitcake ahead of time?
- Yes! White Fruitcake tastes even better after a day or two, as the flavors have time to meld.
4. What’s the best way to freeze this fruitcake?
- Wrap the cake tightly in plastic wrap and foil, then store in a freezer-safe container for up to a month. Thaw at room temperature before serving.
Common Mistakes and How to Avoid Them
1. Overmixing the Batter:
- Mix the batter just until the ingredients are combined to maintain a tender texture.
2. Uneven Baking:
- Use an oven thermometer to ensure the correct temperature and rotate the pan halfway through baking.
3. Dense or Heavy Cake:
- Be sure to cream the butter and sugar thoroughly for a light, airy batter.
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