White Fruitcake

From Cook's Country | December/January 2013

Why this recipe works:

Nowadays, fruitcake gets a bad rap, but we wanted a version that was light, flavorful, and full of tender fruit. A quick maceration with warmed orange juice softens and flavors store-bought glacéed fruit. A few pulses in the food processor break down the nuts and coconut with the flour to… read more

Nowadays, fruitcake gets a bad rap, but we wanted a version that was light, flavorful, and full of tender fruit. A quick maceration with warmed orange juice softens and flavors store-bought glacéed fruit. A few pulses in the food processor break down the nuts and coconut with the flour to prevent a stringy, soggy texture. A final sprinkling of slivered almonds and powdered sugar finish our fruitcake for a festive, surprisingly delicious dessert.

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Makes one cake

Ingredients

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