Moist White Fruitcake – mixed fruits in soft cake with rum and vanilla flavor.
This Moist White Fruitcake was first served at my Easter table some five years ago. For years I was 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 the closest that I managed to come to it.
The cake is perfectly moist and flavorful, yet without spices of a traditional Christmas fruitcake. Rum and vanilla are dominant flavors.
It is packed with delicious dry fruits like pineapple, papaya, apricots, cranberries and raisins.
Try this simple Moist White Fruitcake as soon as you can and you won’t be disappointed!
Moist White Fruitcake – mixed fruits in soft cake with rum and vanilla flavor
- 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 fruit like cranberries, pineapple, papaya, raisins and apricots in water for an hour, or boil them for about 10 minutes. Drain and let cool to room temperature.
Combine flour and 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 White Fruit Cake in preheated 325 F (160 C) oven for about 1 hour or until skewer inserted in the center of the cake comes out clean.
This recipe was first published on: April 26, 2014