Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other Christmas desserts.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Quick & Easy White Fruitcake Recipe

Fruitcake is generally one of those misunderstood recipes, and it’s time for that to change! A fruitcake should be a celebration of the holidays, bringing flavors of cranberries, pineapple, citrus, and walnuts to a soft, bright form. This modern take on a holiday fixture will make you rethink your baking ways.

Why I love this recipe.

Fruitcake has grown to have a bad name. Be honest: what do you think of when you hear the word fruitcake? Most likely a dense, moist brick of something heavy with fluorescent pieces of colored fruit. It’s fair to say this is not appetizing. Thankfully, this recipe will change your mind, dare I say, heart, on fruitcake. This is a simple loaf cake with all of the goodness a fruitcake can have and none of the gross add-ins. The cake is white with a bit of almond and vanilla for background flavors. The mix is an updated mixture of dried fruits and toasted walnuts. The outcome is a moist and tender festive seasonal loaf cake. The finished cake can be brushed in the liqueur of choice or enjoyed as is. Fruitcake just leveled up this holiday season.

Slices of white fruitcake sitting on a white surface showing interior texture with pieces of dried fruit.

Everything you’ll need to make this recipe.

  • Sour cream
  • Baking powder
  • Dried diced fruit
  • Walnuts
  • Orange zest
White marble surface filled with all ingredients needed to make white fruitcake including yuletide mix, orange, eggs, dry ingredients, and more.

Here’s how to make this recipe.

  1. Create the batter. In a large bowl, cream the butter and sugar together with a mixer. Add sour cream, vanilla, and almond extract. Mix together. Once combined, slowly mix in the eggs one by one. Then, grate in the zest of an orange and add flour, baking powder, and kosher salt. Mix until the flour is incorporated. Roughly chop the walnuts and fold into the batter with the yuletide mix.
  1. Bake the fruitcake. Split the batter into two 8 ½ x 4 ½ loaf pans. If desired, run a line lengthwise through the center of the loaves with a knife to create a crack. Place into the preheated 350°F oven for 50 to 60 minutes. Let cool before serving.
  1. Add additional flavor. Brush 3 tbsp of liqueur/bourbon on top of each loaf. Do it while it is still warm from the oven, then repeat once or twice per week until serving, for up to four weeks.

These pro tips will make this recipe a success.

  • Mixing in the eggs one by one helps create a good consistency in the batter. By slowly mixing them in, the batter is also more evenly incorporated, making for a superior fruitcake.
  • Be mindful when baking with flour. When measuring, don’t pack it into the measuring cup. Instead, gently sift it into the cup using a scoop. This gives you a proper measurement. When it comes to mixing it in the batter, mix just until it’s incorporated. Overmixing can make the batter coarse and dry.
  • Brushing on the liqueur once weekly adds incredible flavor to the cake. It can be made up to four weeks prior to serving.
Slices of white fruitcake resting against each other with rest of loaf in background.

Frequently asked questions about this recipe.

What is a “yuletide mix”? Can it be homemade?

What type of liqueurs work best? Is there a non-alcoholic substitute?

How early should this fruitcake be prepared?

Watch how to make this recipe.

More Christmas recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White serving platter filled with slices of white fruitcake with rest of loaf along with gold knife.

Quick & Easy White Fruitcake

5 from 5 votes
Fruitcake is generally one of those misunderstood recipes, and it's time for that to change! A fruitcake should be a celebration of the holidays, bringing flavors of cranberries, pineapple, citrus, and walnuts to a soft, bright form. This modern take on a holiday fixture will make you rethink your baking ways.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 slices (12 per loaf)

Ingredients

  • 16 tbsp unsalted butter room temperature
  • ¾ cup white granulated sugar
  • ¾ cup sour cream
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 4 large eggs
  • 1 tbsp orange zest
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups diced dried fruit mix
  • 1 cup toasted, chopped walnuts
  • bourbon (optional)

Instructions
 

  • Preheat the oven to 350℉. Grease two 8 ½ x 4 ½ loaf pans and set them aside.
  • Prepare the wet ingredients. In the bowl of a stand mixer, combine the butter and sugar. Mix until it is light and fluffy, 3-5 minutes. Add the sour cream and mix. With the mixer running on medium-low, add the eggs one at a time, allowing them to incorporate. The batter will look broken. Mix in the orange zest, vanilla extract, and almond extract.
    16 tbsp unsalted butter, ¾ cup white granulated sugar, ¾ cup sour cream, 1 tsp vanilla extract, 4 large eggs, 1 tbsp orange zest, ¼ tsp almond extract
  • Add the dry ingredients. Add the flour, baking powder, and kosher salt. Mix until there are no streaks of flour remaining. Pour in the dried diced fruit and toasted chopped walnuts. Fold to evenly combine and divide the batter between the prepared loaf pans. Bake in the preheated 350°F oven until they are domed. The edges will be golden brown, and a skewer inserted in the middle will be clean, 50-60 minutes.
    2 cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt, 1 ½ cups diced dried fruit mix, 1 cup toasted, chopped walnuts
  • Finish the bread. Once baked, remove from the oven and cool. Optionally, if brushing with liqueur, brush each loaf with 3 tbsp. The loaves can be brushed one to two times per week for up to four weeks. If using no liqueur, allow the bread to cool for 15 minutes before slicing.
    bourbon (optional)

Notes

Mixing in the eggs one by one helps create a good consistency in the batter. By slowly mixing them in, the batter is also more evenly incorporated, making for a superior fruitcake.
Be mindful when baking with flour. When measuring, don’t pack it into the measuring cup. Instead, gently sift it into the cup using a scoop. This gives you a proper measurement. When it comes to mixing it in the batter, mix just until it’s incorporated. Overmixing can make the batter coarse and dry.
Brushing on the liqueur once weekly adds incredible flavor to the cake. It can be made up to four weeks prior to serving.

Nutrition

Serving: 1sliceCalories: 229kcal
Course Bread
Cuisine American
Difficulty Easy
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. 5 stars
    That looks delicious. What dried fruit mix do you use and where can I get it?
    This is a total game changer for fruit cake. 😊