Recipes
White Fruitcake Dusted With Powdered Sugar
December 17, 2013
Every year my Mom would make fruitcakes and carrot pudding to
serve on Christmas Day. I am here to share the news that fruitcake
has gotten a bad rap and our family some of our family really enjoys
it!
Okay, I may have added a few chocolate chips, some coconut, a few
pecans and less citron. But by all standards it is still a fruitcake,
that's my story and I am sticking to it.
This recipe has a super batter and reminds me of a simple Christmas
sweet bread, it especially tasty served with coffee and as you can see
I garnished this cake with some Christmas candy too.
I think part of the reason that fruitcakes get a bad rap is because of
their appearance, so instead of the usual loaf pan size I gave my an
updated look by baking them in 1 cup ramekins. Be honest,
wouldn't you sort of like a nibble?
Here is the recipe, it really is tasty, the batter is just plain good.
Fruitcake Ingredients~
1/4 lb diced orange peel
1/2 lb cherry pineapple mix
1 cup coconut
1 cup white chocolate chips
1 cup chopped pecans
4 cups all purpose flour
2 tsp. baking powder
1 1/2 cups butter at room temperature
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 cup buttermilk
To Make The fruitcakes~
Preheat oven to 325 degrees spray 10-1 cup ramekins with bakers joy.
Place them on baking sheets with 1 inch space between them, set aside to be used later.
1. In a large bowl combine dried fruits with 1/2 cup of the flour so that fruits are all coated with the flour-set aside.
2. In a separate bowl sift the rest of the flour and baking powder together and set aside.
3. Using a standing mixer cream softened butter and sugar together.
4. Add eggs one at a time beating well after all eggs are added add vanilla.
5. Add flour and baking powder mixture alternating with buttermilk.
6. When the batter is well mixed fold in floured coated fruits, pecans, coconut and chocolate chips.
7. Divide the batter evenly among the ramekins, fill 3/4 full.
8. Bake 45 to 50 minutes or until wooden pick comes out clean.
9. Cool on rack 10 minutes. Unmold.
When completely cool dust these darling with powdered sugar, add
some white chocolate shavings a few candies and serve with a good
cup of Holiday Cheer.
Thank you Sandie for this "Fruitcake!"
serve on Christmas Day. I am here to share the news that fruitcake
has gotten a bad rap and our family some of our family really enjoys
it!
Okay, I may have added a few chocolate chips, some coconut, a few
pecans and less citron. But by all standards it is still a fruitcake,
that's my story and I am sticking to it.
This recipe has a super batter and reminds me of a simple Christmas
sweet bread, it especially tasty served with coffee and as you can see
I garnished this cake with some Christmas candy too.
I think part of the reason that fruitcakes get a bad rap is because of
their appearance, so instead of the usual loaf pan size I gave my an
updated look by baking them in 1 cup ramekins. Be honest,
wouldn't you sort of like a nibble?
Fruitcake Ingredients~
1/4 lb diced orange peel
1/2 lb cherry pineapple mix
1 cup coconut
1 cup white chocolate chips
1 cup chopped pecans
4 cups all purpose flour
2 tsp. baking powder
1 1/2 cups butter at room temperature
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 cup buttermilk
To Make The fruitcakes~
Preheat oven to 325 degrees spray 10-1 cup ramekins with bakers joy.
Place them on baking sheets with 1 inch space between them, set aside to be used later.
1. In a large bowl combine dried fruits with 1/2 cup of the flour so that fruits are all coated with the flour-set aside.
2. In a separate bowl sift the rest of the flour and baking powder together and set aside.
3. Using a standing mixer cream softened butter and sugar together.
4. Add eggs one at a time beating well after all eggs are added add vanilla.
5. Add flour and baking powder mixture alternating with buttermilk.
6. When the batter is well mixed fold in floured coated fruits, pecans, coconut and chocolate chips.
7. Divide the batter evenly among the ramekins, fill 3/4 full.
8. Bake 45 to 50 minutes or until wooden pick comes out clean.
9. Cool on rack 10 minutes. Unmold.
When completely cool dust these darling with powdered sugar, add
some white chocolate shavings a few candies and serve with a good
cup of Holiday Cheer.
Thank you Sandie for this "Fruitcake!"
Oh this looks yummy, Jemma. I'm going to pin the recipe because I really like the ingredients in your fruitcake.
ReplyDeleteHey girl - now that looks like a fantastic fruitcake - just the way I like it! YUMMY! sandie
ReplyDeleteLooks delicious - I find the traditional Christmas cake too rich. Love the cartoon too - very funny! XX
ReplyDeleteGood Morning Jemma,
ReplyDeleteYou know, many people don't like fruitcake, but for some reason, I love it! And your white fruit cake looks so good - I wish I had a piece to go with my coffee this morning. I think the powdered sugar makes it. How nice that your mom would make fruitcakes every Christmas. All these family traditions........I love reading about them lately.
Have a merry week, Jemma.
Love,
~Sheri
Just a NIBBLE? No way, no can do, it's gotta be a big bite, (or a few!), from the looks of this very pretty and powdered fruitcake! Love how you tweaked it and so I'm going to give it a try, as I have to confess, I don't like traditional English fruitcake, just the thought of all those days, soaking in all that liquor, and getting just a little too sticky and gluey for my tastes...uh-uh.
ReplyDeleteThanks for sharing, Jemma!
xo
Poppy
I have always liked fruitcake. And yours looks amazing! I would try it in a heartbeat. I need to bookmark your recipe because I want to try it.
ReplyDeleteLast year I did a post about how much I miss my mum's fruitcake. This year a friend has sent me some, so I'm not without. I like fruitcake very much - a cup of tea in late afternoon and a little slice of Christmas Cake and I'm in heaven.
ReplyDeleteOh, Jemma, I agree 100%. I adore good fruitcake and this is the first year I'm not baking one in 40 years or more. I had a post on one last December. Your's sound and look delicious served in small cakes. Darn it, I miss the smell of one baking. I may have to make one next year.
ReplyDeleteIt's so pretty and it sounds delicious. I like fruitcake. I made one for the first time last year and I think I let it bake too long because the fruit tasted burnt. I'm always willing to try again, though, and your recipe sounds great, so thank you for sharing it. :)
ReplyDeleteI am not a fan of fruitcake, but I must say, that looks delicious! Merry Christmas!
ReplyDeletePatty at Home and Lifestyle Design
My mom would wag a finger at you --- being a traditional fruitcake lady --- but I bet yours tastes better than hers. I never said or commented that. xo
ReplyDeleteHappy Holidays Jemma!
Ok, maybe I'm an oddball, but I've always loved fruitcake and Christmas pudding. My mom always made huge cakes & puddings and would split them up between us all. Your tweaked recipe does sound good. White chocolate chips sounds like a good addition! So yes please, save a piece for me ;) Wendy x
ReplyDeleteYours looks and sounds delicious! Chocolate chips, how decadent!
ReplyDeleteLove the cartoon, so cute!
Hugs,
Patti
A nibble? No way! Gimme the whole thing!
ReplyDeleteWishing you a Merry Christmas x
teehee...Gotta love that last image. I've actually had some very good fruit cake and this recipe sounds yummy. Poor guy has such a bad rap.
ReplyDeleteMerry Christmas to you and your loved ones, Jemma.
xoxo's
I hope you-all had a very Merry Christmas and will have a very happy, happy, happy New Year!
ReplyDelete