White Fruitcake Recipe

This White Fruitcake is a lighter take on the traditional fruitcake, with a base of light batter and studded with dried fruits like pineapple, cherries, and raisins. It’s perfect for those who love the flavors of a classic fruitcake but prefer a less heavy texture. The white fruitcake is great for holiday gatherings, gifting, or just enjoying with a cup of tea.

Ingredients:

For the Fruitcake:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, for added flavor)

1 cup buttermilk (or regular milk, but buttermilk adds extra richness)

2 cups mixed dried fruit (such as raisins, dried pineapple, chopped dried apricots, and chopped dried cherries)

1/2 cup candied ginger, chopped (optional, for extra zing)

1/2 cup chopped walnuts or pecans (optional, for added crunch)

1/4 cup chopped crystallized ginger (optional, for added flavor)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

For the Icing (Optional):

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

For Decorating (Optional):

Candied fruits (cherries, pineapple, or mixed fruits for decoration)

Silvered almonds or edible glitter (for added festive touch)