5 from 1 vote
Moist White Fruitcake

Moist White Fruitcake - mixed fruits in soft cake with rum and vanilla flavor

Course: Dessert
Cuisine: American
Keyword: moist white fruitcake
Servings: 16
Author: Kitchen Nostalgia
Ingredients
  • 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
Instructions
  1. 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.

  2. Combine flour and baking powder and set aside.

  3. In a large bowl, mix together butter, sugar, cottage cheese, vanilla extract and rum until fluffy.
  4. Add eggs, one by one.
  5. Add drained fruits and stir to combine.
  6. Fold in flour mixture.
  7. 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.