I’ll never forget the Christmas my grandmother handed me a slice of her famous white fruitcake and changed my entire perspective on this often-maligned holiday dessert. Unlike the dense, overly sweet dark fruitcakes I’d encountered before, her version was light, moist, and absolutely divine.
Growing up, I thought all fruitcake was created equal, and honestly, I wasn’t a fan. But that one bite of her white fruitcake recipe opened my eyes to what this classic treat could be. The delicate crumb, the jewel-toned fruits glistening throughout, and that subtle hint of almond flavoring made me realize I’d been missing out.
Now, I make this white fruitcake every holiday season, and it’s become my signature gift for friends and family. The best part? It’s nowhere near as intimidating as you might think.
This recipe uses candied fruits and nuts suspended in a tender, vanilla-scented cake that’s actually enjoyable to eat. No jokes about using it as a doorstop here!
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 3 hours |
| Servings | 16 slices |
| Difficulty Level | Moderate |
Why You’ll Love This White Fruitcake Recipe
This isn’t your average fruitcake that sits untouched on the dessert table. This white fruitcake is genuinely delicious, and people actually ask for seconds.
The texture is what sets it apart. It’s moist and tender without being heavy, which makes it perfect for enjoying with afternoon tea or as an after-dinner treat.
Here’s what makes this recipe special:
- Light and elegant flavor profile that doesn’t overwhelm your taste buds with dark spices or molasses
- Beautiful presentation with colorful candied fruits creating a jewel-like appearance when sliced
- Improved with age as the flavors meld together over time, making it perfect for advance preparation
- Customizable fruit and nut combinations so you can tailor it to your preferences
- Impressive yet manageable for bakers of all skill levels who want to create something special
- Perfect for gifting since it stays fresh for weeks when properly stored
If you love this white fruitcake, you’ll also want to try my best traditional fruitcake recipe – it’s the rich, dark version that’s perfect for those who prefer classic spiced fruitcake.
Ingredients
The key to a successful white fruitcake is using quality ingredients and not skimping on the good stuff. I learned this the hard way when I tried to save money with bargain candied fruit and ended up with a disappointing result.
Here’s what you’ll need:
For the Cake:
- 1 cup (227g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375g) all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) whole milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 pound (454g) golden raisins
- 8 ounces (227g) candied pineapple, chopped
- 8 ounces (227g) candied cherries (red and green), halved
- 4 ounces (113g) candied citron or lemon peel, chopped
- 2 cups (200g) chopped pecans
- 1 cup (100g) sliced almonds
- ½ cup (60g) sweetened shredded coconut
Optional Soaking Liquid:
- ½ cup (120ml) brandy, rum, or fruit juice for brushing after baking
This white fruitcake pairs beautifully with my pumpkin spice latte for a cozy holiday afternoon.
Kitchen Equipment Needed
Having the right equipment makes this recipe so much easier. I tried making my first white fruitcake in a flimsy pan and ended up with uneven baking and a stuck bottom.
Essential equipment for this recipe:
- Two 9×5-inch loaf pans or one 10-inch tube pan
- Stand mixer or hand mixer with paddle attachment
- Large mixing bowls (at least 3)
- Measuring cups and spoons
- Parchment paper for lining pans
- Rubber spatula for folding ingredients
- Wire cooling rack
- Sharp knife for chopping candied fruits
- Pastry brush for applying soaking liquid
- Cheesecloth for wrapping and storing
- Kitchen scale for accuracy (optional but recommended)
Recommended Products for This Recipe
After making white fruitcake dozens of times over the years, I’ve learned that certain products really do make a difference in both the process and the final result.
1. USA Pan Bakeware Aluminized Steel Loaf Pan
This commercial-grade loaf pan has been my go-to for years because it distributes heat evenly and prevents those dreaded burnt edges while keeping the center perfectly moist. The nonstick coating means your fruitcake releases beautifully every single time, which is crucial when you’re working with all that sticky fruit.
2. Tropical Nut & Fruit Premium Candied Fruit Mix
I used to buy whatever candied fruit I could find at the grocery store until I discovered this premium mix. The fruits are plumper, more flavorful, and don’t have that artificial chemical taste you sometimes get with cheaper brands. It genuinely elevates the entire cake.
3. Nielsen-Massey Pure Almond Extract
The almond extract is what gives white fruitcake its signature flavor, so using a high-quality version really matters. This extract has a pure, natural almond flavor without any bitter aftertaste, and a little goes a long way.
4. Regency Wraps Parchment Paper Circles
These pre-cut parchment circles fit perfectly in the bottom of loaf and tube pans, making removal foolproof. I keep a box on hand because they save so much time and frustration compared to cutting your own.
Another favorite: sugar cookies
Step-by-Step Instructions: How to Make White Fruitcake
The secret to a perfect white fruitcake is patience and proper preparation. Don’t rush through these steps, and you’ll be rewarded with a cake that’s worth every minute.
1. Prepare Your Pans and Preheat the Oven
- Preheat your oven to 275°F (135°C) for a slow, gentle bake that keeps the cake moist
- Line the bottom of your loaf pans with parchment paper, then grease the parchment and sides generously with butter or cooking spray
- If using a tube pan, line the bottom and grease thoroughly, making sure to get into all the crevices
- Place the prepared pans on a baking sheet to catch any drips and make transferring easier
2. Prepare the Fruits and Nuts
- Chop all candied fruits into bite-sized pieces, roughly ½ inch (1.3cm) in size for even distribution
- If your candied cherries are whole, cut them in half to prevent them from sinking to the bottom
- Toast the pecans and almonds in a dry skillet over medium heat for 3-4 minutes until fragrant, then let them cool completely
- In a large bowl, combine all the fruits, nuts, and coconut with ½ cup (63g) of the flour, tossing to coat each piece thoroughly (this prevents sinking during baking)
- Set this mixture aside while you prepare the batter
3. Cream the Butter and Sugar
- In your stand mixer bowl, beat the softened butter on medium speed for 2 minutes until light and fluffy
- Gradually add the sugar in three additions, beating well after each addition and scraping down the sides of the bowl
- Continue beating for 4-5 minutes total until the mixture is pale, fluffy, and resembles whipped cream
- The mixture should nearly double in volume and leave ribbon-like trails when you lift the beaters
4. Add the Eggs
- Add the eggs one at a time, beating well after each addition for at least 30 seconds before adding the next
- Make sure each egg is fully incorporated before adding the next one to prevent curdling
- Scrape down the sides and bottom of the bowl after adding all the eggs to ensure everything is evenly mixed
- The batter should be smooth, thick, and creamy at this stage
5. Combine the Dry Ingredients
- In a separate bowl, whisk together the remaining 2½ cups (313g) flour, baking powder, and salt until well combined
- Sifting isn’t absolutely necessary, but it does help create a lighter texture if you have the time
- Set this mixture aside until ready to use
6. Mix the Batter
- With the mixer on low speed, add one-third of the flour mixture to the butter mixture, mixing just until you see a few streaks of flour remaining
- Add half of the milk and both extracts, mixing on low speed just until combined
- Add another third of the flour mixture, then the remaining milk, and finally the last third of flour
- Mix only until no dry streaks remain, being careful not to overmix (overmixing develops gluten and creates a tough cake)
- The batter should be thick and smooth
7. Fold in the Fruit and Nut Mixture
- Remove the bowl from the mixer and use a rubber spatula to gently fold in the floured fruit and nut mixture
- Work in two or three additions to ensure even distribution without deflating the batter
- Fold by cutting down through the center of the batter, scraping along the bottom, and bringing the spatula up the side
- Continue folding until all fruits and nuts are evenly distributed throughout the batter, but avoid overmixing
8. Fill the Pans
- Divide the batter evenly between your prepared pans, filling them about three-quarters full
- Use the spatula to spread the batter evenly and press it gently into the corners
- Smooth the top surface with the spatula, creating a slight depression in the center (this helps the cake bake more evenly)
- Tap the pans gently on the counter 2-3 times to release any air bubbles
9. Bake the Fruitcake
- Place the pans on the middle rack of your preheated oven, ensuring good air circulation around each pan
- Bake for 2 to 2½ hours, checking after 2 hours by inserting a toothpick into the center
- The cake is done when a toothpick comes out clean or with just a few moist crumbs (not wet batter)
- The top should be golden brown and spring back lightly when touched
- If the top is browning too quickly, tent loosely with aluminum foil during the last 30 minutes
10. Cool and Wrap
- Remove the cakes from the oven and let them cool in the pans for 15 minutes on a wire rack
- Run a thin knife around the edges to loosen, then carefully invert onto the rack and peel off the parchment paper
- Let the cakes cool completely to room temperature, which takes about 2 hours
- Once cool, brush the top and sides with your chosen soaking liquid if using (I prefer brandy for traditional flavor)
- Wrap tightly in cheesecloth that’s been soaked in brandy or fruit juice, then wrap again in plastic wrap and aluminum foil
- Store in an airtight container at room temperature for at least 1 week before slicing to allow flavors to develop
You might also enjoy: Pumpkin Bar
Tips for The Best White Fruitcake
After years of making this recipe, I’ve learned several tricks that take it from good to absolutely outstanding. These tips come from both my successes and my mistakes!
Follow these guidelines for the best results:
- Use room temperature ingredients for better incorporation and a more even batter texture, especially the butter, eggs, and milk
- Don’t skip coating the fruits and nuts in flour, as this crucial step prevents them from sinking to the bottom during baking
- Measure flour correctly by spooning it into your measuring cup and leveling off, never scooping directly from the bag which compacts it
- Check oven temperature accuracy with an oven thermometer since the low baking temperature is critical for a moist cake
- Age your fruitcake for at least one week and up to three months for the best flavor development and moisture distribution
- Re-brush with liquor or juice every week during aging by unwrapping, brushing, and re-wrapping to keep it incredibly moist
- Line pans thoroughly with both parchment and grease to ensure easy removal since the sugar in candied fruit can make sticking an issue
- Cool completely before wrapping to prevent condensation which can make the cake soggy or promote mold growth
- Toast your nuts first for deeper flavor and better texture in the finished cake
- Use good quality candied fruits because they make a noticeable difference in both taste and appearance
- Don’t overbake since even a slightly dry fruitcake is difficult to salvage (check early and often)
- Bake at low temperature to prevent the outside from browning before the inside is cooked through
- Store properly wrapped in a cool, dark place away from strong odors that the cake could absorb
Read Also: Pecan Pie Dump Cake
Serving Suggestions
White fruitcake is incredibly versatile and can be served in many delightful ways. I’ve found that it shines brightest when treated with the respect it deserves.
The classic approach is to slice it thin (about ½ inch or 1.3cm thick) and serve it at room temperature alongside a cup of hot tea or coffee.
Here are my favorite ways to serve this cake:
- With afternoon tea alongside other finger sandwiches and pastries for an elegant spread
- Toasted lightly with a pat of butter melting into the warm surface for breakfast or brunch
- Paired with cream cheese frosting for those who prefer their fruitcake a bit more indulgent
- Accompanied by whipped cream or vanilla ice cream for a simple dessert
- With aged cheddar cheese for a traditional pairing that balances the sweetness beautifully
- Drizzled with vanilla glaze for an extra touch of sweetness and visual appeal
- Cut into small squares as part of a holiday cookie platter or dessert buffet
- With cranberry sauce on the side for a tart contrast
Another favorite: Pumpkin Pie
Variations of White Fruitcake
One of the best things about this recipe is how adaptable it is to different tastes and dietary needs. I love experimenting with different combinations throughout the year.
Try these delicious variations:
- Tropical white fruitcake: Replace half the candied cherries with candied papaya and increase the coconut to 1 cup, adding ½ teaspoon coconut extract
- Cherry almond version: Use only candied cherries for the fruit, increase almonds to 2 cups, and add an extra ½ teaspoon almond extract
- Orange cranberry: Replace citron with candied orange peel, add ½ cup dried cranberries, and use orange juice instead of milk
- Bourbon pecan: Increase pecans to 3 cups, use bourbon for soaking, and add 1 teaspoon of cinnamon to the batter
- Rum raisin: Use all golden raisins (2 pounds total), soak them in rum overnight before mixing, and use rum for brushing
- Non-alcoholic version: Replace brandy with apple juice, pineapple juice, or white grape juice for soaking and brushing
- Chocolate chip addition: Fold in 1 cup white chocolate chips along with the fruits for extra richness
- Citrus lover’s version: Use all candied citrus peels (lemon, orange, and lime) and add 1 tablespoon of fresh lemon zest
- Nut-free option: Omit all nuts and increase the total amount of candied fruit by 1 cup for structure
- Mini loaves: Divide batter among six mini loaf pans and bake for 1 to 1¼ hours, perfect for gift-giving
For a lighter option, try: Healthy Banana Bread
Storage and Reheating
Proper storage is absolutely critical for maintaining the quality of your white fruitcake. In fact, this is one cake that actually improves with proper aging!
The traditional method keeps the cake moist and flavorful for months.
Storage guidelines:
- Short-term (up to 2 weeks): Wrap tightly in plastic wrap and store in an airtight container at room temperature in a cool, dark place
- Long-term (up to 3 months): Wrap in brandy or juice-soaked cheesecloth, then wrap in plastic wrap and aluminum foil, storing in an airtight container at room temperature
- Freezing (up to 6 months): Wrap unfrosted cake tightly in plastic wrap, then aluminum foil, and place in a freezer bag, removing as much air as possible
- Re-moistening during aging: Unwrap and brush with additional liquor or fruit juice every 7-10 days to maintain moisture
- After slicing: Wrap cut edges with plastic wrap to prevent drying, and consume within 1 week
- Frosted cake: If you add frosting or glaze, store in the refrigerator for up to 2 weeks in an airtight container
- Individual slices: Wrap each slice separately in plastic wrap for easy portioning and gifting
- Thawing: Remove from freezer and let thaw in wrapping at room temperature for 3-4 hours before unwrapping
Reheating instructions:
- Oven method: Wrap slices in foil and warm at 300°F (150°C) for 10 minutes
- Microwave: Heat individual slices for 10-15 seconds on medium power
- Toaster: Lightly toast thin slices for a crispy exterior and warm center
- Room temperature: Simply let refrigerated cake sit at room temperature for 30 minutes before serving
Read Also: Pecan Pie
Nutritional Facts
Per slice (based on 16 servings):
- Calories: 485
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 125mg
- Total Carbohydrates: 74g
- Dietary Fiber: 3g
- Sugars: 52g
- Protein: 6g
- Vitamin A: 8% DV
- Calcium: 4% DV
- Iron: 10% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and slice size. This is a special occasion treat meant to be enjoyed in moderation.
Health Benefits of Key Ingredients
While white fruitcake is definitely an indulgent treat, several ingredients actually offer nutritional benefits. I love that I can enjoy something delicious while getting a bit of good nutrition too.
Here’s what you’re getting in each slice:
- Pecans and almonds provide healthy fats, protein, vitamin E, and magnesium that support heart health and help maintain stable blood sugar levels
- Candied fruits retain some of the vitamins and minerals from their fresh counterparts, including vitamin C and potassium, though in smaller amounts due to processing
- Eggs deliver complete protein, choline for brain health, and important nutrients like vitamin D and B vitamins
- Golden raisins offer iron, potassium, and antioxidants that support digestive health and provide natural sweetness
- Coconut contains medium-chain triglycerides (MCTs) that may boost metabolism and provide quick energy
- Butter (in moderation) provides fat-soluble vitamins A, D, E, and K that your body needs for various functions
For more healthy treats: Healthy Chocolate Chip Cookies
FAQs About White Fruitcake
1. Why is my white fruitcake dry?
Dry fruitcake usually results from overbaking, so it’s crucial to check for doneness early and use an oven thermometer to ensure accuracy. The low temperature and longer baking time are designed to keep the cake moist, but even 15 minutes too long can dry it out. Additionally, not wrapping and aging the cake properly can cause it to dry out during storage.
2. Can I make white fruitcake without alcohol?
Absolutely! Simply replace the brandy or rum with fruit juice like apple, pineapple, or white grape juice for brushing and aging. The alcohol serves primarily as a preservative and flavor enhancer, but fruit juice works wonderfully and keeps the cake moist. I’ve made many alcohol-free versions for friends who don’t drink, and they’re just as delicious.
3. How far in advance can I bake white fruitcake?
You can bake white fruitcake up to 3 months in advance, and it actually improves with age as the flavors meld together. In fact, most traditional recipes recommend aging for at least 2-4 weeks before serving. Just make sure to wrap it properly in soaked cheesecloth and store it in an airtight container, re-brushing with liquid every week or so.
4. Why did my fruits and nuts sink to the bottom?
Fruits and nuts sink when they’re not properly coated in flour before adding to the batter. The flour coating helps them stay suspended during baking. Also, if your batter is too thin or you overmix after adding the fruits, they’re more likely to sink. Make sure your butter and sugar are well-creamed for a thick batter that can support the weight of the add-ins.
5. Can I use fresh fruit instead of candied fruit?
I don’t recommend using fresh fruit because it contains too much moisture and will make the cake soggy and potentially cause it to spoil. Candied fruit has been preserved in sugar syrup, which removes excess moisture and allows the cake to be stored for long periods. If you want a less sweet option, you can increase the proportion of dried fruits like raisins, dried cherries, or dried apricots instead.
You might also enjoy: Gingerbread Cookie
Final Thoughts
This white fruitcake recipe has become such a treasured part of my holiday traditions, and I hope it becomes part of yours too. There’s something magical about creating a cake that gets better with age, knowing that each day it sits is another day the flavors are developing into something truly special.
Don’t be intimidated by the long ingredient list or the aging process. Once you taste a slice of homemade white fruitcake, you’ll understand why people have been making this for generations. Give this recipe a try, and I bet it’ll change your mind about fruitcake forever!
I’d love to hear how your white fruitcake turns out. Drop a comment below with your results, or let me know if you tried any of the variations!
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