White Fruitcake Recipe
Overview:
Prepare to delight your taste buds with a twist on the traditional fruitcake! This White Fruitcake recipe is a perfect blend of lightness and fruity goodness, making it an ideal dessert for Christmas gatherings, weeknight treats, or any occasion calling for a delightful indulgence. With a prep time of just 30 minutes and a total time of 2 hours and 30 minutes, you’ll have three heavenly loaves ready to share with friends and family.
Ingredients:
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups golden raisins
- 1 cup crystallized ginger
- 1 cup walnuts
- 1 cup butter
- 1 cup sugar
- 1 cup eggs (approximately 5 large eggs)
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Nutritional Information (per serving):
- Calories: 298.9
- Fat: 15.2g
- Saturated Fat: 5.8g
- Cholesterol: 64.4mg
- Sodium: 137.3mg
- Carbohydrates: 37.9g
- Fiber: 2.3g
- Sugar: 21.6g
- Protein: 5.4g
Instructions:
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Preheat Oven: Preheat your oven to 270°F (130°C).
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Prepare Loaf Pans: Line three 4 ½ x 8 ½ inch loaf pans with parchment paper, ensuring to generously butter the paper to prevent sticking.
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Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Use a fork to blend the ingredients evenly.
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Mix Fruits and Nuts: Add the golden raisins, crystallized ginger, pineapple, almonds, and walnuts to the flour mixture. Toss gently to coat the fruits and nuts evenly with the flour mixture.
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Prepare Butter Mixture: In another bowl, cream together the butter and sugar until the mixture is light and fluffy.
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Incorporate Ingredients: Gradually add the fruit mixture to the butter mixture, beating vigorously by hand. Alternate the addition of eggs, one at a time, ensuring to beat well after each addition.
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Add Flavorings: Blend in the lemon zest, orange zest, and vanilla extract until well combined with the batter.
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Fill Loaf Pans: Divide the batter evenly among the prepared loaf pans, spreading it out evenly.
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Bake: Place the loaf pans in the preheated oven and bake for approximately 2 hours, or until a tester inserted into the center of the cakes comes out clean.
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Cool: Allow the cakes to cool in the pans for about 30 minutes.
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Finish: Carefully turn out the cakes from the pans, peel off the parchment paper, and allow them to cool completely on a wire rack before serving.
Serving:
- Serve slices of this delightful White Fruitcake with a cup of hot tea or coffee for a delightful treat any time of day. It’s perfect for sharing with loved ones during the holiday season or as a sweet indulgence for special occasions. Enjoy!
Storage:
- Store any leftover fruitcake in an airtight container at room temperature for up to a week, or freeze for longer storage. Simply thaw before serving for a delicious treat anytime you crave a slice of homemade goodness.
Tips:
- For added richness, you can soak the raisins and crystallized ginger in rum or brandy overnight before incorporating them into the batter.
- Feel free to customize this recipe by adding your favorite dried fruits or nuts for a unique flavor profile.
- Ensure the cakes are completely cooled before slicing to prevent crumbling.
- To make smaller portions, you can halve the recipe ingredients and bake in smaller loaf pans or muffin tins for individual servings. Adjust the baking time accordingly.
With its fluffy texture, bursting with fruity goodness, this White Fruitcake is sure to become a family favorite and a go-to dessert for any occasion. Enjoy the warm, comforting flavors of this delightful treat with every bite! 🍰🍊🎄
