One thing I love is a good fruitcake – yeah, I know many don’t. But that is something to consider – have you ever had a good one? One that isn’t sickening sweet nor full of weird citron or candied fruit? A white fruitcake is a great introduction to something you might have missed. It is cake first and foremost with dried fruit and pecans but not the neon colors you see in commercial cakes. The recipe I based this off was an old one, passed down through Kirk’s family. His Grandmother sent it to me through my Mother In Law. I changed it a little to make it my own (such as adding in Whiskey!) She had included a further section on baking times based on what size container one uses. That helped get an idea of where to start with times.
Mini White Fruitcakes
5 large eggs, room temperature
2 sticks butter (1/2 lb), room temperature
1 cup granulated sugar
1/2 tsp baking powder
1 3/4 cup all-purpose flour, sifted and measured and divided
4 cups unsalted pecans
1 lb assorted dried fruit
1 Tbsp pure vanilla extract
1 Tbsp pure almond extract
2 Tbsp whiskey
Heat the oven to 300°. Spray 2 standard muffin pans and 1 mini muffin pan with non-stick spray.
In a mini food chopper pulse the pecans until bite size. Put them in a large bowl with the dried fruit and toss to coat with 1/4 cup of the sifted flour. Set aside.
Using a stand mixer cream the butter and sugar together till fluffy. Slowly add 1 egg in at a time till combined with the mixer running on low. Add in the remaining 1 1/2 cups flour and baking powder till mixed in, then the flavorings and whiskey.
Take the bowl off the mixer and add in the nut blend by hand, mixing till well combined.
Pack into the muffin tins to the top (they don’t rise). Bake the standard size for 35 to 40 minutes, the mini size for 20 to 25 minutes. Use a toothpick to test, it should come out clean. They don’t brown as much as some baked goods so don’t overbake.
Makes 24 standard and 24 minis total. Store tightly sealed once cool. To preserve consider basting with more booze to saturate.