White Fruitcake Recipe: A Festive Delight for Your Holiday Gatherings
Total Time: 30 minutes prep + 720 hours (30 days) baking & resting
Cook Time: 720 hours (30 days)
Prep Time: 30 minutes
Yield: 2 loaf cakes
Description
Prepare to impress your friends and family with this delightful White Fruitcake recipe, a true gem that embodies the spirit of Christmas. This recipe, straight from lovewithrecipes.com, combines the rich flavors of butter, eggs, and a medley of nuts and fruits, resulting in a moist, flavorful cake that matures beautifully over time. Perfect for holiday gatherings, gifting, or enjoying on a cozy winter evening, this fruitcake is not just a dessert; it’s a festive tradition.
Ingredients
Here’s a detailed breakdown of the ingredients required to craft this delicious White Fruitcake:
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Butter | ½ cup |
| Sugar | 1 cup |
| All-purpose flour | 1¾ cups |
| Baking powder | ½ teaspoon |
| Vanilla extract | ¾ teaspoon |
| Pecans (chopped) | 1 cup |
| Mixed dried fruits (optional) | ½ cup |
| Brandy or fruit juice | 2-3 cups (for soaking) |
| Clean dish towel | 1 |
Nutritional Information
Indulging in this delectable fruitcake is a treat, but it’s good to be aware of its nutritional values:
| Nutrient | Content |
|---|---|
| Calories | 4605.8 |
| Total Fat | 262.7 g |
| Saturated Fat | 75.9 g |
| Cholesterol | 772.8 mg |
| Sodium | 1312.3 mg |
| Total Carbohydrates | 545.5 g |
| Dietary Fiber | 30.2 g |
| Sugars | 432 g |
| Protein | 49.4 g |
Instructions
Embark on your fruitcake-making journey with these step-by-step instructions. The preparation involves not just baking but also allowing the cake to mature, which enhances its flavors.
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Prepare the Ingredients: Start by chopping the nuts and any dried fruits you wish to incorporate into your fruitcake. Aim for medium-sized pieces for an even distribution throughout the cake.
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Dredging: Take a portion of the flour (about ¼ cup) and dredge the chopped nuts and fruits in it. This helps to coat them, preventing them from sinking to the bottom of the cake during baking.
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Creaming the Butter and Sugar: In a large mixing bowl, cream the butter with the sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, contributing to the cake’s texture.
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Incorporating Eggs: In a separate bowl, beat the eggs thoroughly. Once well-mixed, gradually add the creamed butter and sugar to the eggs, blending until everything is nicely combined.
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Dry Ingredients: In another bowl, sift together the remaining flour (1½ cups) and the baking powder. This ensures there are no lumps and evenly distributes the baking powder.
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Combining Mixtures: Gently fold the dry flour mixture into the egg and butter mixture. Take care not to overmix; you want a tender crumb.
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Flavoring: Now, add your vanilla extract and any other flavorings you desire, such as spices or citrus zest, to the coated nuts and fruits. Mix them into the batter thoroughly.
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Preparing to Bake: Pour the batter into a well-greased and paper-lined tube pan or two 9×5 inch loaf pans, ensuring an even distribution.
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Cold Oven Method: Place the pans in a cold oven. This is a special technique for fruitcakes, allowing them to bake slowly and evenly.
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Baking: Set the oven temperature to 250°F (121°C) and bake for 3 hours. Keep an eye on the cakes towards the end of the baking time; they should be golden brown and a toothpick inserted into the center should come out clean.
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Cooling: Once baked, remove the cakes from the oven. Let them cool in the pans for a few minutes before transferring them to a wire rack. This prevents them from getting soggy.
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Wrapping the Cakes: After the cakes have cooled completely, wrap each one in a smooth, clean dish towel. This step helps to keep the moisture in while the cakes mature.
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Soaking: Place the wrapped cakes into a plastic container with a tight seal. Pour 2-3 cups of brandy or fruit juice over the cakes, ensuring they are well soaked.
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Storing: Seal the container and store it in the refrigerator.
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Maturing: For the first week, turn the cake over daily so that a different part of the cake absorbs the liquid. If the towel appears dry, pour in additional liquid to keep it moist.
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Less Frequent Turning: After a week, you can reduce the frequency of turning the cakes to every few days.
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Patience is Key: Resist the temptation to slice into the cake for at least one month. The flavors will deepen and meld beautifully, creating a truly exceptional fruitcake.
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Serving: After a month of maturation, your White Fruitcake is ready to be enjoyed. It can be served as a festive dessert, or it can be sliced and wrapped as a thoughtful holiday gift.
Conclusion
This White Fruitcake recipe from lovewithrecipes.com not only celebrates the holiday spirit but also embodies the essence of patience and tradition in baking. With its rich flavors and moist texture, this fruitcake is sure to become a cherished part of your holiday celebrations. Whether enjoyed with family or gifted to friends, it’s a delightful treat that embodies the warmth and joy of the season. Enjoy the process of creating this delectable cake and savor the rewards of your labor as it becomes a beloved tradition in your home.
