Eudora Welty’s White Fruitcake Recipe

Moist, white fruitcake is a lighter alternative to the traditional dark fruitcake. This Southern version is “improved” by dribbling it with bourbon instead of rum.

When you hear the name Eudora Welty you may think of the celebrated author and Pulitzer Prize winner from Mississippi. But Welty also had a less-known culinary claim to fame: her family white fruitcake. This version is studded with candied fruit and pecans, enriched with butter and eggs, and made distinct by bourbon added both to the batter and later as a preservative flavoring.

Welty often baked her white fruitcake to give to friends during the holidays. She included the recipe in a Christmas card in the 1980s, and the recipe has since appeared in numerous publications and holiday roundups.

What is the difference between a white fruitcake and a dark fruitcake?

The primary difference comes down to sweeteners and color. Traditional dark fruitcake uses brown sugar and molasses, which deepen flavor and color. White fruitcake uses white granulated sugar (some recipes include light corn syrup), resulting in a lighter crumb and appearance. One thing both styles often share is a spirit—traditionally rum for many recipes, but in Welty’s white fruitcake, bourbon is used for flavor and preservation.

In this recipe, a full cup of bourbon is incorporated into the cake in stages, making the cake richly flavored and noticeably boozy. If you prefer less alcohol, you can reduce the bourbon or replace it with juice (orange or apple) as an alternative.

What is the best type of bourbon to use for baking?

You do not need top-shelf bourbon for baking. A mid-range bottle from a widely available brand works well. Choose a bourbon with a clean, slightly sweet profile that will complement the candied fruit and pecans without overpowering the cake.

Ingredients and tools you will need

Most ingredients are common grocery items; candied fruit is easier to find during the holiday season or in specialty baking aisles. For this white fruitcake you will need:

• 1 ½ cups unsalted butter, softened
• 2 cups white sugar
• 6 large eggs, separated
• 4 cups all-purpose flour, sifted before measuring
• ¼ cup extra flour for dusting fruit and nuts
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• 1 pound pecan halves
• ½ pound candied red cherries
• ½ pound candied green cherries
• 1 pound candied pineapple
• 1 cup bourbon (or substitute juice)
• 1 teaspoon vanilla extract
• Cooking spray or butter for greasing pans
• Two 9.5-inch bundt or tube pans (or angel food cake pans)

If you want to decorate the cakes, reserve about ½ cup of whole, attractive pecans before chopping the remainder for the batter.

How to make white fruitcake

Allow the butter to soften at room temperature, about 30 minutes depending on your kitchen. Preheat your oven to 250°F (120°C). Grease your pans well and dust them lightly with flour to help release the cakes after baking.

Prepare the candied fruit: cut pineapple into bite-sized chunks and halve cherries if they are whole. Chop most of the pecans, reserving about ½ cup of whole halves for decoration. Toss the fruit and chopped nuts with a little of the reserved flour to prevent them from sinking to the bottom of the batter.

In a large bowl, cream the softened butter and sugar until smooth and fluffy. Sift together the remaining flour, baking powder, and salt. With the mixer on medium, add about two-thirds of the flour mixture to the creamed butter, then add one egg yolk. Continue alternating flour and yolks until all four cups of flour and all yolks are incorporated.

With the mixer running on low, fold in the chopped pecans and ⅓ cup of bourbon. Add the pineapple, then another ⅓ cup of bourbon. Add the cherries, vanilla, and the final ⅓ cup of bourbon. Stop the mixer.

Whip the egg whites until stiff peaks form. Gently fold the whipped whites into the batter, preserving as much air as possible for a lighter crumb.

Place the reserved pecan halves decoratively along the bottom or top of each prepared pan. Fill each pan about two-thirds full; the batter will rise slightly as it bakes. Bake for about three hours. The cakes are done when the tops spring back lightly and a toothpick in the center comes out clean. If the tops brown too quickly, tent loosely with foil. The finished cakes should be a warm golden color.

When the cakes are cool enough to handle, run a spatula around the edges, invert onto a plate, and release the cake from the pan. Allow to cool completely before storing or aging.

“Improving” the white fruitcake

Welty recommended making the cake several weeks before Christmas and periodically dribbling bourbon over the surface to “improve” it. The alcohol helps preserve the cake and intensifies flavor. If you try this, cover the cake and store it at room temperature in a cool, dry spot. Periodically add a small amount of bourbon to keep the cake moist and aromatic. Be aware this produces a boozy cake; adjust the frequency and amount to taste.

In my own test, a cake left in a covered dome and occasionally drizzled with bourbon stayed moist and mold-free for several weeks, while developing deeper flavor over time.

Storage and freezing instructions

Storage: Once completely cool, wrap the cakes tightly in plastic wrap or place them in a container with a lid to prevent drying. Stored at room temperature, they keep for up to four days; refrigerated, they keep about one week.

Freezing: Wrap cakes individually in plastic wrap and then foil. Store where they will not be crushed and consume within six months. Thaw completely before serving. If you plan to age the cake with bourbon, freezing is not recommended for the aging process.

Frequently asked questions

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