This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. If you're looking for how to make a light, moist fruit cake for your holiday table and gift-giving, this is the best fruit cake recipe.
Both of my grandmas baked fruitcake; one baked the dark spicy, rum-soaked fruitcake recipe and the other baked a lighter, fresher white fruitcake recipe. It is this lighter, moist Fruitcake recipe that I was hoping to replicate this year with the anticipation that this delectable holiday treat will encourage you to put fruitcake back in your holiday baking plans.
My White Fruitcake recipe throws aside the red and green glazed cherries (along with the Red 40, Blue 5 and Yellow 1) for the completely natural dried cherries, white raisins, candied citron, candied orange peel, and candied pineapple.
Before the baking day, these fruits spend a couple of days in Brandy Heaven…getting nice and plump while soaking up all sorts of divine flavor.
This Nordicware Bundt Quartet pan is the perfect size as I can bake 4 Fruitcakes at one time with this recipe.
- 3/4 cup butter, room temperature
- 3/4 cup sugar
- 5 beaten eggs, room temperature
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup orange juice
- 1 tsp vanilla
- 1-2 cups brandy or cognac, enough to cover your dried fruit
- 6 ounces white raisins
- 6 ounces dried cherries
- 3 ounces glazed citron
- 3 ounces glazed orange peel
- 2 ounces candied pineapple
- 2 cups of a combination of any of these: almond slivers or chopped hazelnuts, pecans, pistachios or walnuts
- 1/2 cup unsweetened coconut
- A day or two before you want to bake your fruitcake, combine all the dried fruit and soak it in enough brandy or cognac to cover, in an airtight container.
- Preheat oven to 275 F.
- Drain the dried fruit, reserving the brandy/cognac to soak the fruitcakes (or use it to soak another batch of fruit...because you will want to make this again!)
- Butter and flour your pans; alternately, use Bak-Klene...this stuff is amazing. And I used Nordic Ware 9-cup Bundt Quartet for the 4 small fruitcakes.
- Cream butter and sugar together until fluffy, 3 minutes.
- Add beaten eggs and mix until fully incorporated.
- Sift flour, baking powder and salt together and set aside
- Mix orange juice and vanilla together and set aside
- Add flour mixture in 3 increments, alternating with the orange juice mixture until just mixed. Don't overmix.
- Gently fold in the fruit, nuts, and coconut.
- If using the mini bundt pans, divide the dough equally among the pans or into the one larger bundt pan. Tap the pans on the counter to encourage the dough to settle into the crevices of the pans.
- Bake the small pans for 55-60 minutes and a large pan for 60-70 minutes or until a toothpick inserted in the center comes out clean, for both the quartet pan and single bundt pan.
- Let cool on a wire rack for a couple of minutes and then invert the pan to let the cakes gently come out.
- Once cool, wrap the cakes in cheesecloth soaked in brandy and store in the refrigerator. Re-douse your fruitcake with the brandy every week or so to keep it moist.