white fruitcake
It’s the epitome of so many jokes, but fruitcake is actually extremely delicious and a great treat to serve around the holidays. This recipe comes from my grandma and is quick and easy to make! Plus, you can make it as boozy as you want!
INGREDIENTS
– 16 tbsp unsalted butter, room temperature
– 3/4 cup white granulated sugar
– 3/4 cup sour cream
– 1 tsp vanilla extract
– 1/4 tsp almond extract
– 4 large eggs
– 1 tbsp orange zest
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp kosher salt
– 1 1/2 cups diced dried fruit mix
– 1 cup toasted, chopped walnuts
– bourbon (optional)
INSTRUCTIONS
– Preheat the oven to 350℉. Grease two 8 1/2 x 4 1/2 loaf pans and set them aside.
– In the bowl of a stand mixer, combine the butter and sugar. Mix until it is light and fluffy, 3-5 minutes. Add the sour cream and mix. With the mixer running on medium-low, add the eggs one at a time, allowing them to incorporate. The batter will look broken. Mix in the orange zest, vanilla extract, and almond extract.
– \Add the flour, baking powder, and kosher salt. Mix until there are no streaks of flour remaining. Pour in the dried diced fruit and toasted chopped walnuts. Fold to evenly combine and divide the batter between the prepared loaf pans. Bake in the preheated 350°F oven until they are domed. The edges will be golden brown, and a skewer inserted in the middle will be clean, 50-60 minutes.
– Once baked, remove from the oven and cool. Optionally, if brushing with liqueur, brush each loaf with 3 tbsp. The loaves can be brushed one to two times per week for up to four weeks. If using no liqueur, allow the bread to cool for 15 minutes before slicing.
