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White Fruitcake

Light and lemony, this fruit and nut cake will be welcomed by fruitcake haters and lovers alike!
It’s not too late to make fruitcake. Join me on Day Two of the 12 Days of Baking.


  • 3 cups chopped, mixed, dried and candied fruit I used a combination of candied: lemon peel, orange peel, ginger, and citron. And a combination of dried apricots, peaches, and cranberries.
  • 3 Tablespoons Limoncello
  • 1/2 cup butter, softened
  • 1/2` cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped walnuts


  • Combine the mixed fruit and Limoncello and let sit at least 4 hours or overnight.
  • Preheat oven to 300 degrees. Grease 6 mini Bundt-style or large muffin cups.
  • Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
  • Fold in the flour. Add the mixed fruit mixture and nuts.
  • Divide batter between the pans, and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes. Turn out onto a wire rack and cool completely. Wrap each cake in cheesecloth soaked in juice or brandy.Wrap in foil and keep in refrigerator or other cool place for up to 2 months. Cheesecloth may need additional liquid added each week.