Best 7 White House Fruitcake Recipes

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Indulge in a Culinary Journey with the White House Fruitcake: A Timeless Tradition Steeped in History and Deliciousness

Savor the flavors of a classic White House Fruitcake, a beloved holiday tradition enjoyed by presidents, dignitaries, and families across the nation. This iconic cake, with its rich history dating back to the 19th century, holds a special place in American culinary heritage. Experience the magic of this timeless recipe, crafted with a medley of dried fruits, nuts, and spices, soaked in luscious brandy and wrapped in a delicate marzipan layer. Discover the secrets behind its moist, dense texture and vibrant flavors, as we delve into the detailed recipe and uncover the culinary artistry that makes this cake so extraordinary. Alongside the classic White House Fruitcake, embark on a delightful exploration of its creative variations, including a gluten-free version that caters to dietary preferences without compromising taste. Uncover the secrets of a moist and flavorful cake, complemented by a luscious brandy glaze that adds an extra layer of decadence. For those seeking a unique twist, discover the Cranberry-Pistachio White House Fruitcake, a delightful symphony of tart cranberries and crunchy pistachios, perfectly balanced with the classic fruitcake flavors. Prepare to be captivated by the Pistachio-Rose White House Fruitcake, where the delicate aroma of rose petals harmonizes with the nutty flavor of pistachios, creating a truly enchanting treat. Embark on a culinary adventure as we explore these delectable recipes, unlocking the secrets to creating the perfect White House Fruitcake that will grace your holiday table and create lasting memories for years to come.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

HOLIDAY WHITE FRUITCAKE



Holiday White Fruitcake image

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 loaves (16 piece each).

Number Of Ingredients 7

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature

Steps:

  • Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE FRUIT CAKE



White Fruit Cake image

My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

Provided by Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 10h35m

Yield 36

Number Of Ingredients 12

1 ½ cups candied pineapple chunks
3 cups golden raisins
1 ½ cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
½ cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour

Steps:

  • Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
  • Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
  • In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
  • In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
  • Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.2 g, Cholesterol 68.4 mg, Fat 20.2 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 102.4 mg, Sugar 30.5 g

WHITE FRUIT CAKE



White Fruit Cake image

Provided by Stacey

Time 1h40m

Number Of Ingredients 12

1 cup butter (softened)
2.5 cups sugar
6 eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
1.5 pounds golden raisins
1 pound pecans (chopped)
9 oz crushed pineapple ((with juice))
9 oz maraschino cherries
1 cup dried cherries (or dried cranberries)

Steps:

  • Preheat oven to 300°F and line loaf pans with parchment paper.
  • Blend eggs, vanilla, sugar and butter in a large mixing bowl.
  • Add salt, baking powder, and flour and mix.
  • Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
  • Fill the tins with fruit cake batter and spread to even the surface.
  • Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.

Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 6 g, ServingSize 1 serving

WHITE HOUSE FRUITCAKE



White House Fruitcake image

Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.

Provided by Marian Burros

Categories     dessert

Time 1h30m

Yield 3 loaf cakes

Number Of Ingredients 29

1 15-ounce package raisins
2 cups golden raisins
1 cup currants
10 ounces mixed candied fruits
1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
1/3 cup candied pineapple
1 cup chopped pecans
4 ounces slivered almonds
1/2 cup bourbon or Port
1/4 cup brandy
1/2 pound butter
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 1/3 cup sifted all-purpose flour
Grated rind of 2 lemons
1/4 teaspoon almond extract
1/4 teaspoon vanilla
5 eggs
1 cup sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 12-ounce jar apricot preserves
1/2 cup rum
6 to 8 tablespoons bourbon
1 pound confectioners' sugar
2 tablespoons softened butter

Steps:

  • Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
  • Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
  • Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
  • Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
  • Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
  • While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
  • Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
  • Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
  • Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

MRS. HARVEY'S WHITE FRUITCAKE RECIPE - (3.8/5)



Mrs. Harvey's White Fruitcake Recipe - (3.8/5) image

Provided by PatN

Number Of Ingredients 11

4 c. shelled pecans
1 pound candied cherries
1 pound candied pineapple
1 3/4 c. flour
1/2 pound butter
1 c. sugar
5 large eggs
1/2 tsp baking powder
1/2 to 2 ounces vanilla extract
1/2 to 2 ounces lemon extract
apricot brandy

Steps:

  • Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter - egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts. Grease a 10 inch tube pan. Line with parchment, waxed paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake at 250 degrees for 2 1/2 to 3 hours or 2 hours in 8 1/2 x 4 1/2 inch loaf pans. Check cakes 1 hour before done, again in 30 min. When done, remove from oven; cool in pans or cake rack. Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min. When fruitcake time rolls around, she tosses out her can of baking powder and buys a fresh one. "You don't want to mess up the fruitcake because the baking powder isn't right," she cautions. She prefers loaf pans to tube pans. She likes 2 ounces each of vanilla and lemon extract. While the cakes are cooling on a wire rack, she uses a small paintbrush- reserved for fruitcake garnishing only - to slather on apricot brandy. After wrapping the cooled fruitcakes in 2 sheets of aluminum foil, she begins what she calls a "ripening" process. For the next 2 weeks, the cakes are basted in brandy and kept at room temp. Then into Frig for chilling and easier slicing.

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your fruitcake will be. Look for fresh, ripe fruit and high-quality nuts and spices.
  • Don't overmix the batter: Overmixing the batter will make your fruitcake tough. Mix just until the ingredients are combined.
  • Bake the fruitcake at a low temperature: This will help to prevent the fruitcake from drying out.
  • Let the fruitcake cool completely before glazing: This will help the glaze to set properly.
  • Store the fruitcake in a cool, dry place: Fruitcake can be stored for up to 6 months in a cool, dry place.

Conclusion:

The White House Fruitcake is a classic holiday treat that is sure to impress your friends and family. With its rich, moist texture and delicious flavor, this fruitcake is a perfect way to celebrate the holiday season. So gather your ingredients and give this recipe a try!

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