White fruitcake, so named because it’s made with sugar as opposed to the more common molasses, has origins in the South. It also goes by “groom’s cake” because it was traditionally served to a groomsman before his wedding. Buttery and tender, this fruitcake has a texture more reminiscent of pound cake, but is studded with pineapple and cherries for a festive fruitcake touch.
Game plan: You have to let the fruit macerate for 24 hours before proceeding with the recipe, so factor that into your fruitcake-making plans.
We found this cake equally delicious eaten fresh or after it had aged. For the aged fruitcake, we felt the taste and texture were best after about a month, but the cake was still delicious (though quite boozy) up to 3 1/2 months.
For the cake: