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White Fruit Cake

A festive white fruit cake packed with mixed dried fruits and nuts, featuring a moist crumb that’s perfect for holiday celebrations and afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup mixed dried fruits raisins, cherries, apricots
  • 1/2 cup chopped nuts walnuts or pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  4. In a separate bowl, beat 1 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 3-5 minutes.
  5. Add 4 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  7. Fold in 1 cup mixed dried fruits and 1/2 cup chopped nuts until evenly distributed.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Notes

Wrap the cooled cake tightly in plastic wrap for freshness. Store at room temperature for up to 3 days or refrigerate for up to one week. For best flavor, let the cake rest for a day before serving.