Description
This Quick & Easy White Fruitcake is a moist, flavorful loaf cake studded with a mix of dried fruits and toasted walnuts. Enhanced with citrus zest and a hint of almond, it bakes to a golden brown perfection and is optionally brushed with bourbon for added depth. Ideal for an easy holiday treat or anytime sweet bread craving.
Ingredients
Wet Ingredients
- 16 tbsp (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup sour cream
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4 large eggs
- 1 tbsp orange zest
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
Add-ins
- 1 ½ cups diced dried fruit mix
- 1 cup toasted, chopped walnuts
- Bourbon (optional, for brushing)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8½ x 4½-inch loaf pans thoroughly and set them aside to be ready for batter.
- Mix Wet Ingredients: In the bowl of a stand mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Add the sour cream and blend it in. With the mixer running on medium-low speed, add the eggs one at a time, allowing each to fully incorporate. The batter may appear broken at this stage. Next, mix in the orange zest, vanilla extract, and almond extract to infuse flavor.
- Add Dry Ingredients and Mix: Sift together the all-purpose flour, baking powder, and kosher salt. Add these dry ingredients to the wet mixture, mixing until no flour streaks remain. Gently fold in the diced dried fruit and toasted, chopped walnuts ensuring even distribution without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for 50 to 60 minutes, or until the tops are domed, the edges turn golden brown, and a skewer inserted into the center comes out clean.
- Cool and Optional Finishing: Remove the loaves from the oven and allow them to cool in the pans briefly. For extra flavor and moisture, optionally brush each loaf with 3 tablespoons of bourbon while still warm. You can repeat this brushing 1-2 times weekly for up to four weeks. If you opt not to use bourbon, let the loaves cool for about 15 minutes before slicing and serving.
Notes
- Using room temperature butter and eggs ensures better mixing and texture.
- Feel free to customize the dried fruit mix to your preference, or soak fruit in bourbon beforehand for enhanced flavor.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- This cake can be stored wrapped at room temperature for up to a week or frozen for longer storage.
- Brushing with bourbon improves moisture and flavor over time and is optional.
- Allow loaf to cool sufficiently before slicing to maintain shape and texture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
