Best White Fruit Cake On Earth Recipe 39

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WHITE FRUIT CAKE



White Fruit Cake image

My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

Provided by Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 10h35m

Yield 36

Number Of Ingredients 12

1 ½ cups candied pineapple chunks
3 cups golden raisins
1 ½ cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
½ cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour

Steps:

  • Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
  • Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
  • In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
  • In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
  • Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.2 g, Cholesterol 68.4 mg, Fat 20.2 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 102.4 mg, Sugar 30.5 g

BEST WHITE FRUIT CAKE ON EARTH RECIPE - (3.9/5)



Best White Fruit Cake on Earth Recipe - (3.9/5) image

Provided by tnunnery

Number Of Ingredients 12

5 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 3/4 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter
4 cup shelled pecans
1 pound glace pineapple
1 pound glace cherries
1 cup golden raisins

Steps:

  • Cream butter and sugar. Add well-beaten eggs and blend well. Chop nuts and fruit and mix with part of the flour. Sift remaining flour, baking powder and salt. Fold into egg and butter mixture. Add flavorings, mix, then add fruit and nuts, mixing in well. Pour into greased and floured bundt pan. Place in cold oven and bake at 250 degrees for 3 hours. Cool in pan on cake rack.

WHITE FRUIT CAKE



White Fruit Cake image

Provided by Stacey

Time 1h40m

Number Of Ingredients 12

1 cup butter (softened)
2.5 cups sugar
6 eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
1.5 pounds golden raisins
1 pound pecans (chopped)
9 oz crushed pineapple ((with juice))
9 oz maraschino cherries
1 cup dried cherries (or dried cranberries)

Steps:

  • Preheat oven to 300°F and line loaf pans with parchment paper.
  • Blend eggs, vanilla, sugar and butter in a large mixing bowl.
  • Add salt, baking powder, and flour and mix.
  • Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
  • Fill the tins with fruit cake batter and spread to even the surface.
  • Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.

Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 6 g, ServingSize 1 serving

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

WHITE FRUIT CAKE RECIPE



White Fruit Cake Recipe image

I know there are a lot of people out there that have issues with fruit cake, but this White Fruit Cake recipe has converted even the most reluctant.

Provided by Bushrah | Recipestable

Time 2h30m

Number Of Ingredients 12

3 cups all purpose flour (sfited)
4 cups confectioners' sugar
2 cups butter
8 eggs (separated)
1-1/2 cups candied pineapple chunks
2 cups golden raisins
2 cups chopped cashew
1-1/2 cups candied cherries
1 cup dried currants
1/2 cup orange juice
2 tablespoon candied orange peel
2 tablespoon candied citron peel

Steps:

  • hop raisins, cherries and pineapple.
  • In a mixing bowl, combine together the chopped fruit with currants, orange peel, and citron.
  • Soak in orange juice for 2-3 hours.
  • Preheat oven to 135 degrees C.
  • Place a small pan of water in the oven.
  • Line three loaf pans with doubled waxed paper.
  • Now Place butter and confectioner's sugar in a large bowl.
  • Beat until light and fluffy.
  • Beat egg yolks in a separate bowl.
  • Then stir in the butter mixture.
  • Stir in fruit, juice, and cashew.
  • Gradually stir in the sifted flour.
  • In a clean bowl, beat the egg whites to peaks.
  • Fold into batter.
  • Fill pans 2/3 rd full.
  • Bake for 2 hours or until a toothpick inserted in the center comes out clean.
  • Turn on a wire rack and let them cool completely.
  • Cut into slices and save in an air-tight container. Delicious White Fruit Cake is ready to serve.

HOLIDAY WHITE FRUITCAKE



Holiday White Fruitcake image

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 loaves (16 piece each).

Number Of Ingredients 7

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature

Steps:

  • Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE FRUITCAKE



White Fruitcake image

This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good..

Provided by ann hugo

Categories     Dessert

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 9

5 whole eggs
1/2 lb butter, salted
1 cup sugar
1 3/4-2 cups sifted all-purpose flour
1 lb candied cherry, chopped
1 lb candied pineapple, chopped
4 cups broken pecans
2 tablespoons vanilla extract
2 tablespoons lemon extract

Steps:

  • cream butter well,add sugar,and cream until fluffy.
  • beat eggs well and add,blend with creamed mixture.
  • chop fruit and nuts and mix with a small amount of the flour.
  • sift remaining flour.
  • fold into creamed mixture.
  • add flavoring.
  • fold in fruits and nuts.
  • line a tube pan or loaf pans with greased wax paper.
  • pour in batter.
  • put in a cold oven and bake at 200 degrees for 3 hours.
  • loaf pans for 2 1/2 hours.
  • cool in pan on rack.
  • or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
  • This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.

THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE



The Absolute Best White Christmas Fruitcake image

This is the most ultimate fruitcake you will ever bake, please don't be afraid of making a fruitcake it is not at all hard just a little time consuming, but well worth the effort! --- this will make one 9 x 5-inch loaf and two smaller 3 x 8-inch pans --- plan ahead the fruit needs to soak in the juice for 24 hours.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h25m

Yield 3 loaf cakes

Number Of Ingredients 14

2 cups butter, room temperature
4 cups confectioners' sugar
8 egg yolks
1 teaspoon almond extract (or use 2 teaspoons vanilla)
2 ounces candied orange peel (or use a mixture of lemon and orange)
1 1/4 cups currants
3 cups golden raisins
1 1/2 cups candied maraschino cherries (chopped)
1 1/2 cups candied pineapple, finely chopped
2 cups chopped pecans
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
1/2 cup fresh orange juice
8 egg whites, room temperature
3 cups all-purpose flour

Steps:

  • Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
  • Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
  • Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
  • Set oven to 275 degrees.
  • Place a pan of cold water directly onto the bottom of your oven.
  • In a large bowl cream butter with confectioners sugar until very smooth.
  • Add in the egg yolks and almond or vanilla extract; beat until combined.
  • Stir in the soaked fruit and the juice along with nuts.
  • Using a wooden spoon stir in the flour.
  • In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
  • Fill the large pan and the two smaller pans about two-thirds full.
  • Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
  • Let cool in pans on a rack.
  • Remove cakes from pan; peel of parchment.

Nutrition Facts : Calories 3844.8, Fat 215.7, SaturatedFat 88.7, Cholesterol 828.8, Sodium 1083.2, Carbohydrate 457.5, Fiber 27, Sugar 308.5, Protein 56.1

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