White Fruitcake
A lighter, flavorful alternative to the traditional fruitcake, with bright, refreshing flavors for the holidays!
Ingredients:
2 cups candied pineapple, chopped
1 cup dried papaya, chopped
1 cup dried apricots, chopped
1 cup chopped pecans or walnuts
1 cup shredded coconut
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup apple juice or orange juice
1 cup sour cream
Instructions:
Preheat your oven to 325F 165C. Grease and line a 9-inch round or loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and apple or orange juice, then gradually add the dry ingredients, mixing until just combined.
Fold in the candied fruits, dried fruits, coconut, and nuts until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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