This Moist White Fruitcake was served at my Easter table last Sunday. For years I’ve been trying to make a replica of a cake that I used to buy in the shop, but up to now without much success. This is closest that I managed to come. The cake is perfectly moist and flavorful, yet without spices of a traditional Christmas fruitcake. Rum and vanilla are dominant flavors. Try it and you won’t be disappointed!
- 1/2 c dry cranberries
- 1/4 c candied pineapple
- 1/4 c candied papaya
- 1 c raisins
- 1 c dry apricots
- 1 cup butter
- 1 1/4 cup sugar
- 4 ounces cottage cheese 1/2 cup
- 4 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 Tbsp rum
Soak dry cranberries, pineapple, papaya, raisins and apricots in water for an hour, or boil them for about 10 minutes. Drain and let cook to room temperature.
Combine flour in baking powder and set aside.
In a large bowl, mix together butter, sugar, cottage cheese, vanilla extract and rum until fluffy.
Add eggs, one by one.
Add drained fruits and stir to combine.
Fold in flour mixture.
Transfer the dough to a greased and floured half round loaf pan. Bake in preheated 325 F (160 C) oven for about 1 hour or until skewer inserted in the center of the cake comes out clean.