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White Fruitcake – A Delightfully Rich, Buttery Holiday Cake

Shruthi
White Fruitcake is a light and festive version of traditional fruitcake filled with colorful candied fruits and crunchy nuts.It features a buttery, tender crumb and a delicate vanilla flavor.The cake is perfect for Christmas celebrations, holiday gifting, and special occasions.Unlike dark fruitcakes, it has a lighter appearance and sweeter taste.Its vibrant mix of fruits creates a beautiful presentation and rich texture.This timeless recipe continues to bring warmth and tradition to holiday tables worldwide.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American Holiday Cuisine
Calories 420 kcal

Ingredients
  

For the Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract

Fruit and Nut Mix

  • 1 cup candied cherries, halved
  • 1 cup candied pineapple, chopped
  • ½ cup mixed candied citrus peel
  • 1 cup pecans, chopped
  • 1 cup walnuts, chopped
  • ¼ cup flour (for coating fruits)

Instructions
 

  • Preheat oven to 300°F (150°C). Grease and line a loaf pan or tube pan with parchment paper.
  • Toss candied fruits and nuts with ¼ cup flour. This helps prevent them from sinking during baking.
  • Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Alternately add dry ingredients and milk to the butter mixture. Stir in vanilla extract.
  • Gently fold the fruit and nut mixture into the batter until evenly distributed.
  • Pour batter into prepared pan and bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely before slicing. Store in an airtight container for best flavor development.

Notes

  • Use high-quality candied fruits for the best flavour.
  • Coat fruits with flour to prevent sinking.
  • Do not overmix the batter.
  • Bake at a low temperature for even cooking.
  • Let the cake cool completely before slicing.
  • Store tightly wrapped to maintain moisture.
  • The flavor improves after a day or two.
  • Add a splash of almond extract for extra depth.
Keyword Candied Fruit Cake, Christmas Fruitcake, festive dessert, holiday cake, Traditional Fruitcake, White Fruitcake