Monday, December 3, 2018

Holiday White Fruitcake

This recipe is special folks! And yep, it does get my 'darn good' label. I love that this Holiday White Fruitcake is lighter in both color and flavor than it's traditional cousins. The pretty colored fruit really stands out (note to self: buy green cherries!) and I think you could use any fruit that sounds good. Maybe add some dried apricots or pineapple? Have candied orange peel? (Note to self #2: make candied orange peel!) Don't hesitate to try this recipe if you want a sweet, flavorful, dense, chewy, ~really good~ cake to enjoy with a nice cup of coffee or tea:@)
It won't rise much, so don't be surprised by that.
I cut the recipe into 1/4 for a test batch and used 1 egg plus about 1 Tblsp bourbon (rum or Grand Mariner would be good too:@)
My cherries were only cut in half so there would be nice big red pieces.

Holiday White Fruitcake-from Taste of Home
8 oz mixed candied fruit-I used candied cherries from Dollar Tree and added some dried cranberries
1 1/4 C golden raisins
1 C chopped walnuts, toasted
3 C A/P flour, divided
2 C butter, softened
2 C sugar
6 eggs
  1. Preheat oven to 275 degrees. Spray four 9x5 pans, line bottom of pans with parchment paper, spray paper.
  2. Toss candied fruit, raisins and walnuts with 1/2 C flour, set aside.
  3. Cream butter and sugar. Add eggs, one at a time mixing well after each.
  4. Mix in flour.
  5. Fold in fruit and nuts.
  6. Carefully spread into pans, batter will be very thick.
  7. Bake for 50-60 minutes or until toothpick comes out clean.
  8. Cool in pans 10 minutes before removing to wire rack.
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