Ingredients for Modern Twist On Fruitcake W White Chocolate Cream Cheese Icing
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 cups butter
- ½ cup milk
- ½ cup rum (optional)
- 2 cups granulated sugar, 1 cup light brown sugar, 4 cups confectioners' sugar
- 1 cup chopped pecans
- Dates
- 1 cup dried cranberries
- Dried Cherries
- Chocolate Chips
- ½ cup white chocolate chips
- 8 ounces cream cheese
- Lemon Juice
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 cup sour cream (or plain yogurt)
- 1 cup chopped candied fruit
- 1 cup chopped walnuts
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How to Make Modern Twist On Fruitcake W White Chocolate Cream Cheese Icing
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped candied fruit, cranberries, pecans, and walnuts.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing: Beat together the cream cheese, butter, and powdered sugar until smooth and creamy.
- Stir in the white chocolate chips until melted and incorporated.
- Once the cake is completely cool, frost generously with the white chocolate cream cheese icing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
124g
Fat
103g
Carbs
16g
