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…
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.
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.
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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I found this Nordicware Bundt Quartet pan which is the perfect size as I can bake 4 Fruitcakes at one time with this recipe.
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.
Nutrition Information: Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 41mg Sodium: 120mg Carbohydrates: 22g Fiber: 2g Sugar: 13g Protein: 4g
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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 fruitcake 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 fruitcake recipe, we can…
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…