32 white fruit cake recipes

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

Fruit cake cookies loaded with candied cherries, candied pineapple, white raisins, and pecans with brown sugar, cinnamon, cloves, and nutmeg. Holiday baking in cookie form.

No-bake white chocolate cake with a creamy white chocolate and cream cheese filling in a chocolate crumb crust. Chilled to perfection, served with fresh fruit sauce.

Lo-cal cheese cake swaps cream cheese for low-fat ricotta and cottage cheese, fruit sugar for white, and folds in beaten egg whites for an airy, lighter cheesecake without the dairy bomb.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Cherry cake loaf with glace cherries suspended throughout a buttery, nutmeg-scented batter with whipped egg whites for lift. A classic British-style fruit cake that slices beautifully.

Lady Baltimore cake is a tall white layer cake filled with fruit and nuts, then covered in fluffy boiled icing. The genteel Charleston dessert that's been a Southern wedding cake for over a century.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.