Makeover White Fruitcake
This recipe has been passed down through generations. My mother made it every Christmas; it wouldn't be Christmas without it. But it needed a makeover.
This recipe has been passed down through generations. My mother made it every Christmas; it wouldn't be Christmas without it. But it needed a makeover.
- Carbohydrate 32.3810140861455 g
- Cholesterol 329.451250010314 mg
- Fat 12.9908934417001 g
- Fiber 1.19717188337026 g
- Protein 12.4470440656912 g
- Saturated Fat 5.91076637751337 g
- Serving Size 1 1 serving (131g)
- Sodium 480.978281682189 mg
- Sugar 31.1838422027752 g
- Trans Fat 1.66697096912433 g
- Calories 295 calories
Step-by-step
- In a small bowl, combine cherries and 1/4 cup brandy; let stand overnight.
- Place eight egg whites in a large bowl; let stand at room temperature for 30 minutes.
- In a large bowl, cream butter and sugar until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in remaining brandy.
- Gradually add flour to creamed mixture alternately with applesauce.
- With clean beaters, beat egg whites until stiff peaks form; fold into batter.
- Fold in the cherry mixture, almonds, raisins and coconut.
- Gently spoon into a 10-in. tube pan with removable bottom coated with cooking spray.
- Bake at 300 degrees for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
My Grandma's Famous (and Improved!) White Fruitcake
Christmas memories are often tied to the smells and tastes of the season. For me, that means the aroma of my grandmother's white fruitcake, a tradition passed down through generations. It’s a dense, rich cake, packed with candied cherries, glistening almonds, and plump raisins, all soaked in a delightful brandy. This year, I’ve decided to share my slightly modernized version of this treasured recipe – a makeover that keeps the heart of the original while enhancing its overall lightness and flavor.
Grandma's recipe, while incredibly sentimental, was a little heavy. The original fruitcake was undeniably rich, a delicious but dense experience. I loved it, of course, but I also longed for a version that felt a little less… weighty. So, I started experimenting. Keeping the core ingredients—the brandy-soaked cherries, the almonds, the raisins—I began tweaking the recipe to achieve a more balanced texture. The key was incorporating applesauce. This wonderful addition provides natural sweetness and moisture, significantly improving the cake’s lightness and preventing it from becoming too dry. And because Grandma was all about tradition, the applesauce feels like a respectful update, not a complete departure.
The process is quite straightforward, although it does involve some prep time, especially the overnight soaking of the cherries in brandy. This step is crucial; it allows the fruit to absorb the brandy's flavor, adding a wonderful depth and richness. Believe me, the extra time is more than worth it. As I perfected my recipe, I realized that the small details could make a big difference. Using room temperature egg whites ensures a proper whipping texture and volume. Beating the butter and sugar until light and fluffy is crucial for creating a tender crumb. And, as with any baking endeavor, patience is vital. Allow the cake to cool completely before serving to fully appreciate its texture and flavor.
Making this fruitcake is more than just baking; it's an act of love, a way to connect with cherished memories. Every time I bake this cake, I feel a strong connection to my grandmother and the holiday spirit she embodied. The aroma of baking fruitcake wafts through my home, reminding me of the countless Christmases spent in her kitchen, the warmth of family, and the simple joy of sharing delicious food with loved ones. It’s a delicious tradition that's been refreshed for a new generation, a testament to how classic recipes can evolve while retaining their soul.
So, this Christmas, I invite you to try my makeover of this white fruitcake. It’s a delicious blend of tradition and modernity, the perfect way to celebrate the holidays and keep those beloved family memories alive. Prepare for compliments galore – it’s a truly impressive cake that everyone will love!
Tips for Success:
- Brandy Choice: Experiment with different brandies to find your favorite flavor profile. A good quality brandy will significantly elevate the taste.
- Candied Fruit Variations: Feel free to experiment with different types of candied fruit, such as pineapple or orange peel.
- Storage: Properly stored, this fruitcake will last for weeks, its flavor deepening over time. Wrap it tightly in plastic wrap and store it in an airtight container in a cool, dark place.
- Serving Suggestions: Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoy it on its own.
