White House chefs have been baking fruitcakes since Mrs. Woodrow Wilson's friend, Mrs. John Dodds, made one for the presidential home in 1913. Dense with fruits and nuts, and moist and flavorful from a combination of bourbon and rum, a White House fruitcake is sure to be a hit with your holiday guests or gift recipients. Its historic origin could be a conversation-starter, and you'll probably receive a few requests for the recipe as well.
Step 1
Mix the raisins, currants, candied and glazed fruits, pecans and almonds with the 1/2 cup bourbon and the brandy in a 3-quart bowl. Place the bowl in the refrigerator for two days or, at the least, overnight.
Step 2
Mix the butter, brown sugar, white sugar, honey, 1/3 cup all-purpose flour, lemon rind and flavoring extracts until well combined.
Step 3
Add the eggs one by one, mixing completely after each addition.
Step 4
Sift 1 cup all-purpose flour, 1 cup cake flour, salt, baking powder, nutmeg and cinnamon into a bowl.
Step 5
Add the dry ingredients to the egg mixture and stir until combined.
Step 6
Add the fruit and nut mixture to the batter, stirring until completely blended.
Step 7
Butter three loaf pans measuring 8-1/2-by-4-1/2-by-2-1/2 inches.
Step 8
Line the pans with foil and butter the foil.
Step 9
Ladle the batter into the loaf pans and use a knife to even out the batter's surface.
Step 10
Bake the fruitcakes at 350 degrees Fahrenheit for one hour. Check for doneness by touching the center of a cake gently. Your finger should leave no indentation when the cake is done.
Step 11
Remove the cakes from the oven and set them on wire racks to cool.
Step 12
Cook the apricot preserves at a boil for 10 minutes to make a glaze during the last 10 minutes of baking time. Stir occasionally.
Step 13
Sprinkle the rum onto the cakes, then spread the apricot glaze onto the cake's tops while they're still hot.
Step 14
Make a thin icing from the confectioner's sugar, butter and 6 to 8 tbsp. bourbon. Spread the icing over the apricot glaze while the cakes are warm.
Step 15
Let the icing dry, then remove the cakes from the pans.
Step 16
Remove the foil from the fruitcakes and set them on the racks to cool completely.
Step 17
Seal the fruitcakes in plastic wrap and refrigerate.
Tips and Warnings
- Roland Mesnier, the White House chef from 1979 to 2005, suggests slicing the fruitcake cold. Because the cake is so dense, it should not be served cold. Instead, warm it in your microwave for about a minute, or let it stand until it reaches room temperature. Serve White House fruitcake whipped cream, as a topping or on the side.
Things You'll Need
- 15 oz. dark raisins
- 16 oz. golden raisins
- 1 cup currants
- 10 oz. mixed fruits, candied
- 6 oz. mixed glazed fruits, such as dates, figs, peaches and pears, chopped
- 1/3 cup candied pineapple
- 1 cup pecans, chopped
- 1/4 cup almonds, slivered
- 1/2 cup bourbon or port
- 1/4 cup brandy
- 1/2 lb. butter
- 1/3 cup brown sugar, packed
- 1/4 cup white sugar
- 2 tbsp. honey
- 1-1/3 cup all-purpose flour, sifted
- Rind of 2 lemons, grated
- 1/4 tsp. almond extract
- 1/4 tsp. vanilla extract
- 5 eggs
- 1 cup cake flour, sifted
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cinnamon
- 12 oz. apricot preserves
- 1/2 cup rum
- 6 to 8 tbsp. bourbon
- 1 pound confectioner's sugar
- 2 tbsp. butter, softened
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