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…
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…
But first things first…
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 original 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.
My White Fruitcake recipe throws aside the glazed green and red cherries (along with the Red #40, Blue #5, and Yellow #1) for the completely natural dried cherries, white raisins, and candied fruit (candied citron, candied orange peel, and candied pineapple.
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!
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This Nordicware Bundt Quartet pan is the perfect size as I can bake 4 Fruitcakes at one time with this recipe.
There were no problems whatsoever with the batter sticking to all the nooks and crannies of the pans. 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.
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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 and delicious white fruit cake recipe. Just get your fruit macerating a day or two ahead of time and then the cakes come together very quickly.
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 fruit cake recipe, we can…
And truthfully, a moist and delicious white fruit cake is the perfect way to celebrate the holidays and makes perfect holiday gifts.
You can substitute the fruit, as long as you stick with dried fruit.
Yes! Some other alcohols you can try are dark rum, rum, whiskey, brandy, and orange liqueur.
Your fruitcake actually gets better with age as it is wrapped in alcohol. So, plan to bake your fruitcake several weeks before you plan to eat or gift them. This brings us to the next question…
According to the USDA, a fruitcake made with dried fruit and alcohol will safely last for 2-3 months. Re-douse the fruitcakes every week or so with alcohol to keep them moist.
Dark fruit cake gets its warm golden color from the molasses and brown sugar used to make it. White Fruit Cake uses only white sugar.
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.
Thanks again for spending a few minutes of your busy day with me today.
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Until next time…