- Preheat the oven. Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or an 8×8-inch square baking pan with parchment paper.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- Add flour mixture and milk. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined—don’t overmix.
- Add the fruit and nuts. Fold in the mixed dried fruit, candied ginger, walnuts or pecans, and crystallized ginger, if using. Ensure that the fruit and nuts are evenly distributed throughout the batter.
Stage 2: Baking the Fruitcake
- Pour the batter into the prepared pan. Transfer the batter to the prepared pan and spread it out evenly.
- Bake the fruitcake. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and slightly firm to the touch.
- Cool the cake. Allow the fruitcake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Stage 3: Icing the Fruitcake (Optional)
- Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Ice the cake. Once the fruitcake has cooled completely, drizzle the icing over the top of the cake, allowing it to drip down the sides.
- Decorate the cake. If desired, decorate the cake with candied fruits, slivered almonds, or edible glitter for a festive touch.
Stage 4: Serving and Storing
- Serve. Slice the fruitcake into wedges and serve. This cake pairs wonderfully with hot tea or coffee.
- Store. Store the fruitcake in an airtight container at room temperature for up to 1 week, or refrigerate it for longer storage. The cake actually improves in flavor after a day or two.
Tips for the Best White Fruitcake:
- Use a variety of dried fruits. The more varied your fruit mix, the more complex the flavor of the cake will be. Pineapple, cherries, apricots, and raisins are all great choices.
- Let the cake cool completely before icing or serving to ensure it holds its shape.
- Wrap it up. If you’re making the fruitcake ahead of time, wrap it tightly in plastic wrap and foil to keep it fresh.
Final Thoughts:
This White Fruitcake is a light, aromatic alternative to traditional dark fruitcake, perfect for those who enjoy a more subtle flavor profile. The combination of dried fruit, spices, and a touch of sweetness from the icing makes it a wonderful holiday treat or gift. Enjoy the festive flavors!