Quick & Easy White Fruitcake
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.
Servings 24 slices (12 per loaf)
Calories 229kcal
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- ¾ cup 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.
- 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.
- 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.
Video
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: 1slice | Calories: 229kcal
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