White Fruitcake

Even fruitcake skeptics won't be able to get enough of this festive, flavorful white fruitcake.

White Fruitcake vs. Dark Fruitcake

Dark fruitcake is made with brown sugar and molasses, while white fruitcake is made with granulated or confectioners' sugar. This means it's lighter and sweeter than its darker, deeper counterpart.

White Fruitcake Ingredients

These are the ingredients you'll need to make this festive white fruitcake recipe:

· Dried fruit: You’ll need golden raisins and dried currants· Candied fruit: Buy pre-candied or candy your own pineapple chunks, cherries, orange peel, and citron peel.· Orange juice: Soak the dried and candied fruits in orange juice overnight for extra fruity flavor.· Butter: Butter lends richness and moisture.· Confectioners’ sugar: Confectioners’ sugar adds sweetness and easily dissolves into the cake batter.· Eggs: You’ll need eight large, separated eggs.· Pecans: Pecans add welcome crunch. You can substitute walnuts, if desired.· Flour: Make sure to thoroughly sift your all-purpose flour before incorporating into the batter.

How to Make White Fruitcake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated white fruitcake:

1. Combine the fruit in a bowl. Pour in the orange juice, cover, and soak overnight.2. Preheat the oven and place a small pan of water on a lower shelf.3. Beat the butter, then beat in the sugar. Whisk the yolks, then add to the butter mixture.4. Mix in the soaked fruit and juice. Sift in the flour.5. Beat the egg whites until stiff peaks form. Fold into the flour mixture.6. Transfer the batter to prepared pans and bake until a toothpick comes out clean.

How to Store White Fruitcake

Since this fruitcake is made without alcohol, it doesn't last as long as booze-soaked fruitcake. Store the cake in an airtight container or wrap it tightly in storage wrap. Enjoy it within three to four days.

Can You Freeze White Fruitcake?

Tightly wrap the fruitcake in a layer of storage wrap, then wrap it again in a layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator overnight.

Cookdap Community Tips and Praise

“This will be my third Christmas baking this wonderful fruitcake,” says valerie160. “It is so moist and delicious! I replace the candied fruit with dried fruit because this is the way I prefer it.”

“Picked this fruitcake recipe randomly and was very nervous about making it,” according to maddie. “FANTASTIC! It is moist, full of fruit and just plain delicious! It has taken me over 30 some years to get the nerve to try and make fruitcake and I really hit a winner!”

“This recipe is WONDERFUL,” raves trysch. “Everyone loved it. I tweaked by soaking the fruit in 8 oz. of triple sec and 8 oz. of orange juice. Amazing texture. It gives fruitcake a good name!”