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 that everyone loves. This fruitcake recipe is so easy to make and is perfect for your holiday dessert table.
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Why you'll love this recipe
- White fruitcake has a lighter color and beautiful texture making it a delicious holiday dessert.
- This white fruitcake recipe is easy to make but yet still feels festive and special.
- The mini loaves that you make with this recipe are perfect for neighbor and teacher gifts this holiday season.
Ingredients
- 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
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Equipment
- 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
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1. Preheat oven to 300°F. Place parchment paper into each of the baking tins.
Step 2. In a medium-sized mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside
Step 3. In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for hand held mixer, cream softened unsalted butter, and sugar until well combined.
Step 4. Add eggs one at a time until each one is incorporated into the butter mixture.
Step 5. Blend in vanilla extract.
Step 6. Gently stir in(fold) the dry ingredients into the butter mixture. Don't over stir the ingredients.
Step 7. Mix in the crushed pineapple chunks and juice, maraschino cherries, white raisins, dried cherries, and pecans until blended.
Step 8. Evenly distribute the fruit cake batter into the prepared baking tins.
Step 9. Bake 4 loaves at a time in the preheated oven for 1 hour and 30 minutes. Note 1: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time. The fruitcakes are finished baking when a toothpick inserted into the center of each one comes out clean.
Step 10. Once baked, remove from the oven and let cool on a wire cooling rack.
Step 11. These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.
Storage
Store the fruitcake in an airtight container at room temperature for up to one week.
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.
Expert Tips
Expert Tip: Be careful not to overmix your batter. You want to mix until just combined. Overmixing will result in a tough cake.
Frequently Asked Questions
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
- Make this a chocolate fruitcake by adding ½ cup of cocoa powder to your batter.
- For a green fruitcake, use green food coloring to color your batter about 5 drops.
- Dried cranberries can be used instead of dried cherries.
- If you are not a fan of nuts leave them out altogether.
- Chopped walnuts are a great swap for the chopped pecans in this recipe.
Serving Suggestions
Similar recipes
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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.
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📖 Recipe
White Fruit Cake Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
- mixing bowls
Ingredients
- 6 large eggs
- 1 cup unsalted butter, softened 16 Tablespoons
- 2 ½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 ½ pounds golden raisins
- 1 pound pecans, chopped
- 9 ounces crushed pineapple with juice
- 9 ounces maraschino cherries
- 1 cup dried cherries can substitute dried cranberries
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Instructions
- Preheat oven to 300°F. Place parchment paper into each of the baking tins.
Dry Ingredients
- In a medium-size mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside
Wet Ingredients
- In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for hand-held mixer, cream softened unsalted butter, and sugar until well combined.
- Add eggs one at a time until each one is incorporated into the butter mixture.
- Blend in vanilla extract.
- Gently stir in(fold) the dry ingredients into the butter mixture. Don't over stir the ingredients.
- Mix in the crushed pineapple chunks and juice, maraschino cherries, white raisins, dried cherries, and pecans 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: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time. 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.
- These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.
