Description
A delightful and moist white fruitcake filled with mixed dried fruits and nuts, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup milk
- 2 cups mixed dried fruit (such as raisins, cherries, and pineapple)
- 1 cup chopped nuts (such as walnuts or pecans)
- 1 cup candied citrus peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch tube pan or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the mixed dried fruit, chopped nuts, and candied citrus peel until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, consider soaking the dried fruit in rum or orange juice overnight before adding it to the batter.
- To make a lighter version, substitute half of the butter with unsweetened applesauce and reduce the sugar by 1/4 cup.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg