Blonde Fruitcake Recipe


5 1/2 cups of your favorite dried and candied fruits

12 ounces Florian Candied Cherries

1/2 cup brandy or water

1 cup (2 sticks) unsalted butter

1 1/2 cups India Tree Caster Sugar

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon ground Saigon Cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 tablespoon Vanilla Extract

5 large eggs

3 cups Caputo "00" Chef's Flour

1 cup sour cream

2 cups chopped pecans, toasted (optional) 

1/2 cup flavored syrup, to brush on cakes after baking


Blonde Fruitcake

For those that don't like that dense, heavy dark cakes, the blonde fruitcake is a great alternative. Although the color depends on the fruit and nuts you choose.


1. Place the dried (not candied) fruit with 1/2 cup brandy or water. Let soak at room temperature for about 24 hours, stirring occasionally.

2. In a large bowl, beat together the butter, sugar, baking powder, salt, spices, and vanilla until well blended.

3. Beat in the eggs one at time, scraping the bottom and sides of the bowl after each addition. Mix in the flour and sour cream. Stir in the fruit and nuts.

4. Spoon the batter into four lightly greased 8 1/2" x 4 1/2" baking pans, filling them 3/4 full.

5. Bake the cakes in a preheated 325°F oven for 50 to 55 minutes, until the cakes are light golden brown all over, and a cake tester inserted into the center comes out clean.

6. Remove the cakes from the oven and, after 15 minutes, turn them out of the pans. Brush them with brandy or syrup of your choice while still warm. Wrap in plastic wrap, then in aluminum foil. Let cakes season at least 24 hours before enjoying. For longer storage, brush once a week with liquor or syrup and keep well-wrapped at cool room temperature.

Yield: 4 loafs