Step-by-step instructions
Follow these simple directions to create your White Fruitcake:
- Preheat your oven to 325°F (163°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, which should take about 4-5 minutes.
- Next, beat in the eggs, one at a time, ensuring they are fully incorporated before adding the next.
- Stir in the almond and vanilla extracts to add depth to your flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the milk. Mix until just combined; taking care not to overmix is key!
- Gently fold in the dried apricots, pineapple, candied ginger, almonds, walnuts, and white chocolate chips if using.
- Pour your batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, checking for doneness with a toothpick. If it browns too quickly, cover it with foil.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store your finished cake in an airtight container to keep it fresh and moist.
Best ways to enjoy it
This White Fruitcake is incredibly versatile when it comes to serving! You can enjoy it simply dusted with powdered sugar for a classic presentation or topped with a light glaze for some added sweetness. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate your dessert to the next level. Additionally, serving alongside a hot cup of tea or coffee offers a delightful contrast that guests will love.
Keeping leftovers fresh
To store your White Fruitcake effectively, keep it in an airtight container to maintain its flavor and moisture. If you have extra cake, it can also be frozen for up to three months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn. This cake tastes even better after a day or two as the flavors meld, so don’t hesitate to make it ahead of time!
Helpful cooking tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation. This creates a fluffier cake texture.
- Don’t Overmix: When adding the flour mixture, mix until just combined to avoid a dense cake.
- Waiting to Cool: Letting your cake cool in the pan for a while before transferring prevents breakage and maintains its shape.
Creative twists
While this White Fruitcake is already a star of the show, consider putting your spin on it! You might substitute the dried pineapple with dried cherries for a more tart flavor or swap slivered almonds for pecans for a different nutty taste. Feel free to drizzle some melted chocolate over the top for a decadent touch!
Common questions
What is the prep time for this recipe?
Preparing this White Fruitcake should take about 20-30 minutes, with a baking time of around 60-70 minutes.
Can I substitute dried fruits?
Absolutely! Use any combination of your favorite dried fruits. Just make sure they’re chopped to a similar size for even baking.
How should I store the White Fruitcake?
Store it in an airtight container at room temperature for up to a week, or freeze it for longer storage.
