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 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.

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 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.

Close up of soaking your dried fruit for plump and boozy bites for your moist White Fruit cake.

Soak Your Dried Fruits in Brandy For a Couple of Days

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.

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

Bundt Pan Quartet

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.

Printable tags for gifting your white fruitcake.

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.

Ingredients

  • 3/4 cup butter, room temperature
  • 3/4 cup sugar
  • 5 beaten eggs, room temperature
  • 1 1/2 cups flour, all-purpose
  • 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 pecans, pistachios, almond slivers, chopped hazelnuts or walnuts, or a combination
  • 1/2 cup unsweetened coconut
  • cheesecloth

Instructions

  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 or a large bowl that can be covered.
  2. Preheat oven to 275° F.
  3. Drain the dried fruit mixture, 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. I used Nordic Ware 9-cup Bundt Quartet for the 4 small fruitcakes and a 10-inch Tube Pan or Bundt Pan for the large fruitcake. You could also use mini loaf pans for the smaller fruit cakes.
  5. Sift flour, baking powder, and salt together and set aside
  6. Beat butter and sugar together at high speed until fluffy, 3 minutes.
  7. Add beaten eggs to the cream butter mixture, and mix until fully incorporated.
  8. Mix orange juice and vanilla together in a separate bowl and set aside
  9. Add dry ingredients in 3 increments, alternating with the orange juice mixture at medium speed until just mixed.  Don't overmix.
  10. Gently fold in the fruit, nuts, and coconut.
  11. If using the mini bundt pans, spoon batter equally among the prepared 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 or cake tester inserted in the center comes out clean, for both the quartet pan and single bundt pan.
  13. Let cool on a wire cake 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 then wrap in plastic wrap and store in the refrigerator. Re-douse your fruitcake with the brandy every week or so to keep it moist.
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?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

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.

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.

6″ Cake Boards

Wrap up your gift-sized White Fruitcake with a ribbon...you 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 fruit cake recipe, we can…

Bring Fruitcake Back!

And truthfully, a moist and delicious white fruit cake is the perfect way to celebrate the holidays and makes perfect holiday gifts.

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

Let’s Answer Some of Your Questions About this White Fruitcake Recipe:

Can I substitute different fruit and nuts in my fruit cake recipe?

You can substitute the fruit, as long as you stick with dried fruit.

Can I substitute different alchohol.

Yes! Some other alcohols you can try are dark rum, rum, whiskey, brandy, and orange liqueur.

How far in advance can I bake this white fruit cake recipe?

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…

How long does fruitcake last?

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.

What is the difference between Dark Fruit Cake and White Fruit Cake?

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.

pin showing cut white fruitcake

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

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Until next time…

Hugs,

 

Thanks for making my day by SHARING!!


17 Comments

  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!

    Reply
  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!

    Reply
  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!

    Reply
  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!

    Reply
  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!

    Reply
  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.

    Reply
    • 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

      Reply
  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!

    Reply
    • 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.

      Reply
  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!

    Reply
    • 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

      Reply
  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!!

    Reply
    • 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

      Reply
  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!

    Reply
    • 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.

      Reply
  11. Angie

    November 16, 2020 at 3:19 pm

    Made it and loved it! Couldn’t find glazed fruit, so used dried pineapple and fresh lemon and orange zest. I soaked half for two weeks in brandy, left the others plain. Both were amazing! Making them again this year to give and also enjoy ourselves!

    Reply
    • lynn

      November 17, 2020 at 9:49 am

      Hi Angie,

      I am so thrilled you love this recipe as much as we do! You are ahead of me on getting them baked this year! Did you make full size or mini fruitcakes? And the recipe easily accomodates fruit substitutions…so glad you found a combination that works for you. Did the soaking make any difference? I’ve never made it without the brandy before.

      Thanks again for chiming in with your review! Those reviews mean the world to me!

      Merry Christmas, my friend.

      Hugs,

      Lynn

      Reply

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