Okay, folks, let’s dive into my little kitchen adventure today – making a white fruit cake. I’ve always been a bit intimidated by fruit cakes, to be honest. They seem so… fancy. But I stumbled upon this “recipe white fruit cake” and thought, “Why not?”
Getting Started
First things first, I gathered all my ingredients. This is key, people! Nothing worse than realizing you’re out of something mid-recipe. I laid everything out on the counter – it’s like my pre-baking ritual.
- Flour, of course. Plain white flour, nothing fancy.
- Sugar. I used regular granulated sugar.
- Butter. Make sure it’s softened! I always forget this and have to do the quick-soften trick in the microwave.
- Eggs.
- Baking powder. Gotta have that rise!
- And the star of the show: the fruit! I went with a mix of dried cranberries, golden raisins, and some chopped-up dried apricots.
- Some vanilla extract, Because every cake needs a bit of vanilla!
Mixing It Up
I grabbed my biggest mixing bowl and creamed together the softened butter and sugar. I use an old-fashioned electric mixer, it is a simple tool and always gets the job done.
Then, I added in the eggs one at a time, mixing well after each one.
In a separate bowl, I whisked together the flour and baking powder. Gradually, I added the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, folks! It makes for a tough cake.
Finally, I dumped in all that glorious fruit and gave it a good stir. I tried to make sure it was evenly distributed, so every bite would have some fruity goodness.
Bake Time!
I greased and floured a loaf pan – super important, or your cake will stick like glue! I poured the batter into the pan and popped it into a preheated oven. Mine was at around 350°F (175°C), but every oven is different, so keep an eye on it.
It baked for, gosh, I think it was about an hour? Maybe a little longer. The toothpick test is your friend here. Just stick a toothpick in the center, and if it comes out clean, it’s done!
The Finished Product
I let the cake cool in the pan for a bit before turning it out onto a wire rack to cool completely. Honestly, the hardest part is waiting for it to cool down enough to slice! The aroma was fantastic that filled my kitchen with the scent of baked fruit and vanilla.
And there you have it! My white fruit cake adventure. It actually turned out pretty darn good, if I do say so myself. Not too dry, not too dense, and packed with fruity flavor. I sliced myself a piece, and It was perfect with a cup of tea. Will definitely be making this again!
