Light and lemony, this fruit and nut cake will please both fruitcake skeptics and enthusiasts.
It’s not too late to bake fruitcake. Welcome to Day Two of the 12 Days of Baking Challenge.
On Day Two we’re making mini white fruitcakes that are perfect for last-minute baking. These individual cakes can be prepared as late as Christmas morning and still be delicious by the afternoon. While fruitcake often benefits from resting and soaking in spirits or juice to develop deeper flavor, this recipe is designed to be enjoyable even when baked and served within a short time frame.
A great fruitcake balances dried fruit with just a touch of candied fruit. Using mostly dried fruit keeps the cake lighter and prevents the overly sweet, dense texture many people dislike when a recipe relies only on candied fruit.
I soak both the fruit and the finished cakes in Limoncello for a bright, citrusy note. If you prefer, substitute brandy, light rum, or a dry white wine such as Chardonnay. For a non-alcoholic version, use orange juice or pineapple juice to soak the fruit and to moisten the wrapped cakes.
If you plan to age the cakes until Christmas, wrap them in cheesecloth and foil and store in a cool place. The cheesecloth will need occasional re-moistening with your chosen liquid.
12 Days of Baking Challenge
I’ve committed to baking for 12 days straight—one different item each day through December 24th. Join me for one day, a few days, or all twelve. Bake this recipe or any other creation you like. Share your photos and I’ll feature as many as I can. Tag your posts with #STPbakingchallenge or send images via the contact page.
Happy baking!
White Fruitcake
It’s not too late to make fruitcake. Join me on Day Two of the 12 Days of Baking.
Ingredients
- 3 cups chopped mixed dried and candied fruit A mix of candied lemon peel, orange peel, ginger, and citron, with dried apricots, peaches, and cranberries works well.
- 3 Tablespoons Limoncello (or brandy, light rum, or juice)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts
Method
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Combine the mixed fruit and Limoncello (or chosen liquid) and let them sit for at least 4 hours or overnight to plump and flavor the fruit.
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Preheat the oven to 300°F (150°C). Grease six mini Bundt pans or large muffin cups.
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Using an electric mixer, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each, then beat in the milk.
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Fold in the flour, then gently stir in the soaked fruit mixture and the chopped walnuts.
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Divide the batter among the prepared pans and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. For longer storage and deeper flavor, wrap each cake in cheesecloth soaked in brandy or juice, then wrap in foil and refrigerate or keep in a cool place for up to two months. Re-moisten the cheesecloth weekly if needed.
Looking for more fruitcake ideas? Try these other recipes from the same collection:
Light and Lemony Fruitcake
Chocolate Hazelnut Fruitcake
Spiced Orange Fruitcake