How to Make White Fruitcake

Yes, yes, we've heard all the jokes about fruitcake, but all kidding aside, this is a delicious holiday dessert. This recipe, which actually turns out yellow, may be the most luscious of all. It will happily feed about a dozen people.

Things You'll Need

• 1 lb. granulated sugar
• 1 c. candied lemon peels
• 1 1/2 lbs. candied fruits
• 1 lb. chopped walnuts
• 5 large eggs
• 1 lb. golden raisins
• 1 lb. unsalted butters
• 1 lb. all-purpose flour - sifted

Instructions

1. Heat the oven to 300 degrees F.

2. Place the candied fruits, raisins and lemon peel in a bowl, cover with warm water and set aside. Let soak for 15 minutes, then strain and pat dry with paper towels.

3. Line two 8-by-4-by-2-inch loaf pans with buttered parchment paper and set aside.

4. Beat the butter in a mixer fitted with a paddle attachment until very fluffy, 8 to 10 minutes.

5. Add the sugar and beat another 5 minutes.

6. Lower the speed of the mixer and add three of the eggs, one at a time, until incorporated, then add half the flour.

7. Repeat with the remaining eggs and flour.

8. Fold in the fruits and nuts by hand, then divide the dough between the loaf pans.

9. Leave 1/2 inch or so for the batter to expand.

10. Bake for 1 hour, cover the tops with foil and bake for another 40 minutes or so. See tips below to test for doneness.

11. Cool completely, then wrap well with plastic wrap and refrigerate for up to two weeks.

Tips & Warnings

• Use red and green candied cherries and candied pineapple for the dried fruit. Use any combination you wish; just make sure they're chopped in 1/4-inch pieces. (If you don't like candied fruit, you can use noncandied dried fruit instead: dates, apricots, pears, peaches, cranberries and so on.)

• There are two ways to test the cake for doneness: Stick a toothpick in the center and remove it; if the toothpick comes out clean, it's done. Or, press the top with your fingers; if it feels firm and spongy and presses back, it's done.