Thanks for making my day by SHARING!!

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.  

I can no longer sit idly by while traditional values are being thrown asunder. Our global world and its people will only thrive if the bedrock is a firm and stable foundation. The foundation that was established by our forefathers was nourished by some essential ingredients, chief among those was… Fruitcake.

For too many years, our world has mocked fruitcake and ignored the important role this traditional holiday fare played in the success of our universe and it’s people. A family fruitcake recipe is a treasure destined to be passed along for generations, a light, moist fruitcake recipe is the stuff of holiday family legend.

That is why today I announce my candidacy with one overriding theme…

It’s Time to Bring Fruitcake Back!

My staff has been busy behind the scenes setting the groundwork for a successful campaign. We are rolling out the bumper stickers and buttons today. Let me know what you think…

White Fruit Cake Recipe: Campaign sticker - Bring Fruitcake back


White Fruit Cake Recipe: campaign sticker - I am nuts over fruitcake


But first things first…

White Fruit Cake Recipe - close-up of moist, white fruit cakes on serving platesan
White Fruit Cake

It’s time to bake some Fruitcake!

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.

After searching all of grandma’s recipes, my mom and I think that the original White Fruitcake recipe came from a 1961 edition of Betty Crocker’s New Picture Cookbook…it was the best fruitcake recipe that I found so I altered the recipe only slightly. Truly, if you’re looking for a recipe for moist fruitcake, this is the one. 

I don’t know about you, but I think the demise of fruitcake might have had something to do with the unnaturally colored red and green cherries that punctuated the cake.

White Fruit Cake Recipe: close-up of sliced,moist white fruit cake on serving plate
White Fruit Cake

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.

White Fruit Cake Recipe - close up of soaking your dried fruit for plump and boozy bites for your moist White Fruit cake.

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. I purchased my fruits from Nuts.Com…they were very fresh and I’ve already placed a second order!

A sprinkling of coconut and a couple of handfuls of crunchy nuts and BAM…Fruitcake Magic!

Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

I found this Nordicware Bundt Quartet pan which is the perfect size as I can bake 4 Fruitcakes at one time with this recipe. blankblank

I had no problems whatsoever with the batter sticking to all the nooks and crannies of the pans and I wholeheartedly believe that the Bak-Klene ZT that I use is the reason why. This stuff is fantastic…it always flew off of the shelves when I worked at Williams-Sonoma.


White Fruitcakes

White Fruit Cake

Yield: 4 small bundt cakes or 1 large
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 day
Total Time: 1 day 1 hour 30 minutes

Boozy and Moist, Nutty and Fruity with a dash of coconut...add this to your holiday baking.


  • 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
  • cheesecloth


  1. 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. blank
  2. Preheat oven to 275° F.
  3. 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!)
  4. 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.
  5. Cream butter and sugar together until fluffy, 3 minutes.
  6. Add beaten eggs and mix until fully incorporated.
  7. Sift flour, baking powder and salt together and set aside
  8. Mix orange juice and vanilla together and set aside
  9. Add flour mixture in 3 increments, alternating with the orange juice mixture until just mixed.  Don't overmix.
  10. Gently fold in the fruit, nuts, and coconut.
  11. 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.
  12. 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.
  13. Let cool on a wire rack for a couple of minutes and then invert the pan to let the cakes gently come out.
  14. Once cool, wrap the cakes in cheesecloth soaked in brandy and store in the refrigerator.
Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 120mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 4g

Did you make this recipe?

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This White Fruitcake Recipe results in a cake that is boozy and moist with bits of crunch from the nuts… One bite is all it will take to silence those Fruitcake naysayers.

Grab these tags if you plan on gifting your White Fruitcake. Click the button below to have them sent directly to your inbox. 

A trio of White Fruit Cakes - this moist fruit cake recipe is perfect for Christmas gifting and noshing.
This White Fruitcake recipe, with natural fruits and nuts (and a bit of Brandy) will make the perfect gift for friends and neighbors.
White Fruit Cake – Perfect for Holiday Gifting

Now, were we a family with discipline, we would have 9 White Fruitcakes set aside for gifting and eating this upcoming holiday. However, we have already consumed 4 of them, so…I’ll be baking more. But this really is an easy fruitcake recipe…just get your fruit macerating a day or two ahead of time and then the cakes come together very quickly.

6″ Cake Boards

White Fruit Cake Recipe: Wrap up your gift-sized White Fruitcake with a will be the most popular gift giver around!

And that Bundt pan has more than paid for itself.  The ability to bake 4 gift-size fruitcakes at one time is priceless.

So, my friends, it’s time to search your soul and decide whether you will join me on my Fruitcake Crusade! Together, all of us along with this wonderful, delicious and moist white fruitcake recipe, we can…

Bring Fruitcake Back!

Bookmark this page or pin the following image to add this White Fruitcake recipe to your Christmas baking repertoire.

And when you make this fruitcake recipe, promise me you’ll pop back in and tell me how much you love it (‘cuz I know you will!) And leaving a star rating will help other fruitcake lovers find this recipe as well.

pin showing cut white fruitcake
Cut White Fruitcake on a cakestand

Thanks again for spending a few minutes of your busy day with me today.

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Until next time…





  1. sherry cole

    November 13, 2017 at 12:28 pm

    Lynn, that cutting board was made for that fruit cake! I have not had a homemade fruit cake since my grandmother passed away. Your recipe looks perfect! I am ready to start my Christmas baking with this recipe! Thanks for sharing!

  2. Patti

    November 14, 2017 at 8:26 am

    Lynn, your fruitcake looks so yummy. I can literally see the moistness on the computer screen. Can’t wait to try this one. I have a lot of get togethers over the holiday season and this will be perfect to bring. Thanks!

  3. Stacey

    November 14, 2017 at 5:34 pm

    Lynn, my granny made fruitcake and as I recall, the fruit came in a very compact little box. I loved it at the time! Not sure why people got so closed minded about fruit cake. I think this would really make my 78 year old dad smile. 🙂

    Your photos are a work of art!

  4. Kim

    November 14, 2017 at 7:46 pm

    Lynn, I haven’t had fruitcake in years, but wow, these are so pretty. I think I’d like to try it again! And I love that you are using your new cutting board. Gorgeous!

  5. Sam - Raggedy Bits

    November 15, 2017 at 6:55 pm

    It’s morning tea here so may I please have a slice, Lynn? Your cake looks absolutely delish!! And very awesome sitting up there on your stand that I LOVE!

  6. Maria

    November 20, 2017 at 12:32 pm

    I have always loved fruit cake. Each year my mom would make it famous cake which would be stored away for months! The older the tastier! I have gotten away from it, but starting to come back. You got me inspired to make onone this year! If i do have the time will use your recipe.

    • lynn

      November 23, 2017 at 7:30 pm

      Hi Maria…I am so glad you’ll be baking some fruitcake this year…you won’t be sorry. It is such a festive dessert…just proclaims Christmas with every bite. Happy Thanksgiving my friend.

      Hugs, Lynn

  7. Jeanne

    November 21, 2017 at 10:44 pm

    Ok, I just might give fruitcake a 2nd chance- as long as it’s this one! The white fruitcake looks scrumptious!

    • lynn

      November 23, 2017 at 7:23 pm

      Oh Jeanne, you must! It is so very delicious…I have been passing it around and EVERYONE loves it! I’ll be more making more this week. Happy Thanksgiving my friend.

  8. Florence

    November 21, 2017 at 10:45 pm

    Lynn, I’m in whole-hearted agreement…let’s bring fruitcake back. Down with the fruitcake jokes! I’ve always loved it & have made some in the past. Yours looks heavenly, especially with the brandy soak!

    • lynn

      November 23, 2017 at 7:24 pm

      Yeah Florence, you and I must join forces and start a Fruitcake Fan club! And lets face it, everything is better soaked in Brandy. Happy Thanksgiving my friend.

      Hugs, Lynn

  9. RandiG at FrugElegance

    November 22, 2017 at 5:27 pm

    Your fruitcake looks delicious! It’s like you re-invented the fruitcake actually because it looks so moist. YUM!!

    • lynn

      November 23, 2017 at 7:25 pm

      Thanks Randi…it is SOOOOO delicious. I’ll be making more this weekend as I”m giving it away as quickly as I make it. Thanks for visiting. Hugs, Lynn

  10. Libbie

    November 22, 2017 at 8:01 pm

    Hey, I think fruitcake gets a terrible rap. I am up for trying this. It looks delicious!

    • lynn

      November 23, 2017 at 7:26 pm

      Hey Libbie, You will absolutely love this fruitcake, as will everyone you give it to. Happy baking my friend.


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