This White Fruitcake Recipe is a great holiday bread to make for Christmas. It's a fun spin on the traditional fruitcake, but still gives that festive taste everyone loves. This fruitcake recipe is so easy to make and is perfect for your holiday dessert table.
Jump to:
- Why everyone loves our White Fruit Cake
- Ingredients to make White Fruit Cake
- Kitchen tools needed to make our Fruitcake Loaves
- How to make White Fruitcake
- Storage, Make-Ahead, Freezer Tips
- Eileen's tips for a great White Fruitcake
- FAQs to help make a Delicious White Fruitcake
- Variations to try for our White Fruitcake
- More Holiday Treats
- 📖 Recipe
- 💬 Comments
Why everyone loves our White Fruit Cake
- Our White fruitcake has a lighter color and beautiful texture, making it a delicious holiday dessert.
- This white fruitcake recipe is easier to make than a classic fruitcake and is absolutely delicious and festive.
- The mini loaves that you make with this recipe are perfect for neighbor and teacher gifts this holiday season.
- I don't use the classic candied fruit; we use dried fruit and raisins for a flavor-packed fruitcake.
Ingredients to make White Fruit Cake
- all-purpose flour
- baking powder
- salt
- eggs
- unsalted butter, softened
- granulated white sugar
- vanilla extract
- golden raisins
- pecans, chopped
- crushed pineapple with juice
- maraschino cherries
- dried cherries
Kitchen tools needed to make our Fruitcake Loaves
- 8 mini baking tins: 5 ½” x 3 ½” x 2”
- Kitchen Aid (or equivalent stand mixer) or mix by hand
- Parchment paper
- mixing bowls
- measuring spoons
How to make White Fruitcake
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven. Combine dry ingredients
- Cream butter and sugar. Beat in eggs 1 at a time and vanilla extract.
- Fold in the dry ingredients to the wet ingredients.
- Mix in crushed pineapple and juice, maraschino cherries, golden raisins, dried cherries, and pecans until blended
- Evenly distribute the fruit cake batter into the prepared baking tins.
- Bake 1 hour 30 minutes. Start checking for doneness with 20 minutes left to the baking.
Storage, Make-Ahead, Freezer Tips
Storage: Store the fruitcake in an airtight container at room temperature for up to one week.
Freezer, Make-ahead: This easy fruitcake recipe can also be frozen for up to three months. Be sure to protect your fruitcake from freezer burn by storing it in a freezer bag or wrapping it in plastic wrap.
Defrost overnight in the refrigerator.
Eileen's tips for a great White Fruitcake
- Be careful not to overmix your batter. You want to mix until just combined. Overmixing will result in a tough cake.
- If you have time, soak the raisins in either water or rum overnight to make them more plump.
- These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.
FAQs to help make a Delicious White Fruitcake
The difference between a white fruitcake and a dark fruitcake is the color of the cake. Dark fruitcakes are typically made with molasses which gives a dark color. Whereas white fruitcakes are made with granulated sugar, keep them a lighter color.
Fruit cake is a light fluffy cake that has a sweet fruit and nut flavor.
If the cake becomes dry, brush a thin layer of fruit jam over the top to moisten the cake back up.
Variations to try for our White Fruitcake
- chocolate: Make this a chocolate fruitcake by adding ½ cup of cocoa powder to your batter.
- dried fruit: Dried cranberries can be used instead of dried cherries.
- Nuts: If you are not a fan of nuts leave them out altogether. Chopped walnuts or almonds are a great swap for the chopped pecans in this recipe.
- Gluten-free: Use a 1 to 1 gluten-free flour, I have used King Arthur with great results.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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White Fruit Cake Recipe
Equipment
Ingredients
Instructions
- Preheat oven to 300°F. Place parchment paper into each of the baking tins.
- In a medium-size mixing bowl, stir together 4 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Set aside.
- In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for a hand-held mixer, cream together 1 cup unsalted butter (softened) and 2 ½ cups granulated white sugar until well combined.
- Add 6 large eggs , one at a time, until each one is incorporated into the butter mixture.
- Blend in 2 teaspoons pure vanilla extract
- Gently stir in(fold) the dry ingredients into the butter mixture. Don't over-stir the ingredients.
- Mix in 9 ounces crushed pineapple with juice,2½ cups golden raisins, 2 cups pecans (chopped), 9 ounces maraschino cherries, and 1 cup dried cherries until blended.
- Evenly distribute the fruit cake batter into the prepared baking tins.
- Bake 4 at a time in the preheated oven for 1 hour and 30 minutes. Note 1. The fruitcakes are finished baking when a toothpick inserted into the center of each one comes out clean.
- Once baked, remove from the oven and let cool on a wire cooling rack. Slice and serve.
Toni Kendall
I made the fruitcake this morning. It’s so fluffy and delicious. It’s not dense like a regular fruitcake. I’ll definitely be making it again 😋🥰