White Chocolate Chunk Fruitcake – a delicious recipe with butter, brown sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Grease a 9"" x 5"" x 3"" loafpan; line with wax paper. Grease and flour wax paper. Set aside.", "Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition.", "Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Fold in white chocolate and remaining ingredients. (Batter will be very chunky and thick.)", "Spoon batter into prepared pan. Bake at 300u00b0 for 1 hour and 15 minutes. Run a sharp knife around edge of pan to loosen fruitcake; cool in pan on a wire rack 30 minutes. Remove cake from pan; peel off wax paper. Cool completely on wire rack."]
780
kcal
Calories
37
g
Fat
96
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 cup firmly packed brown sugar, 3 large eggs, 1 1/3 cups all-purpose flour, and more.
Yes, White Chocolate Chunk Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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