Best White Fruit Cake On Earth Recipe 395

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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.

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.

MAKEOVER WHITE FRUITCAKE



Makeover White Fruitcake image

A beloved fruitcake recipe has been passed down through the generations, and I've made it lighter and brighter. I remember my mother making this every December-it just wouldn't be Christmas in our home without it. -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 20 servings.

Number Of Ingredients 12

3/4 cup red candied cherries
3/4 cup green candied cherries
1-1/4 cups brandy, divided
6 large eggs, separated
2 large egg whites
1/2 cup butter, softened
1-1/2 cups sugar
4 cups all-purpose flour
1/2 cup unsweetened applesauce
1-1/2 cups sliced almonds
1-1/2 cups golden raisins
3/4 cup sweetened shredded coconut

Steps:

  • In a small bowl, combine cherries and 1/4 cup brandy; let stand overnight. Place eight egg whites in a large bowl; let stand at room temperature for 30 minutes., In a large bowl, cream butter and sugar until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in remaining brandy. Gradually add flour to creamed mixture alternately with applesauce., With clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in the cherry mixture, almonds, raisins and coconut. Gently spoon into a 10-in. tube pan with removable bottom coated with cooking spray. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 352 calories, Fat 11g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 80mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

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

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 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.

NEE'S WHITE FRUITCAKE



Nee's White Fruitcake image

This is not for traditional fruitcake lovers. This is a lighter fruitcake that my grandmother has made for over 40 years. Starting in November, friends and family members start requesting this cake. It can be frozen after baking or refrigerated to make it keep longer. ADVICE: MAKE SURE YOU USE A GOOD QUALITY TUBE PAN THAT IS WELL GREASED AND LIGHTLY FLOURED OR YOU WILL NEVER GET IT OUT OF THE PAN. You can use alcohol to soak if you want to, but this is sooooooo good that it doesn't need it. Keep it will covered with foil and in an airtight container.

Provided by Sherrybeth

Categories     Dessert

Time 3h45m

Yield 20-25 serving(s)

Number Of Ingredients 15

6 eggs (separated)
1 1/2 cups butter (not margarine)
2 1/2 cups sugar
1 teaspoon baking soda
1/2 pint sour cream
2 tablespoons lemon extract
1 tablespoon butter flavor extract
1 tablespoon vanilla extract
3 cups flour (divided in 1/2)
1/2 lb candied red cherries
1/2 lb candied green cherries
1/2 lb candied pineapple, chunks
6 candied pineapple slices (red and green if you can find them)
3 cups pecans
3 cups coconut

Steps:

  • Preheat oven to 275 degrees.
  • Beat egg whites until soft peaks form and set aside.
  • Cream sugar and butter together until well blended.
  • Add egg yolks and extracts and beat for 2 minutes.
  • Add the baking soda into the sour cream; mix well and let sit for 3 minutes.
  • Once 3 minutes are up, add the sour cream to the cake mixture.
  • Add 1 ½ cups flour and beat well. Once this mixture is well beaten, fold in your egg whites.
  • (I used my Kitchen Aid with the wire beater to mix everything to this point. Once I get to this stage, I use the hook or the other flat beater attachment---this makes the whole mixing bowl FULL). Anyway, once the egg whites are folded in, fold in your coconut and pecans.
  • In a medium bowl with a lid (so you can shake), put the remaining 1 ½ cup flour, the cherries, and pineapple chunks; cover and shake well to cover the fruit.
  • Once the fruit is covered, add this (flour and fruit) to the cake mixture and blend until it is all mixed well. The flour keeps the fruit from all dropping to the bottom.
  • In a GOOD QUALITY tube pan which has been well sprayed with non-stick spray and lightly floured, pour the cake mixture into the pan, lightly spreading it evenly.
  • On top of the cake batter, place your pineapple slices, lightly pushing them into the batter. If you have extra room, you might like to put a few cherries too for color.
  • Bake this at 275 degrees for 2 ½ hours. After an hour or so, the top will begin to get a darker brown. When it gets to the point of brown that I like, I lightly place a piece of foil over the top to keep it from getting too brown.
  • Use a wooden kabob skewer or something similar to test for doneness.
  • Once it is done, remove it from the oven and let it sit for about 20-30 minutes before removing from the pan. I dump mine out on a plate, then get another plate to transfer it so the pineapple/top part is actually on top instead of the bottom.

Nutrition Facts : Calories 647, Fat 37.9, SaturatedFat 19.1, Cholesterol 105.1, Sodium 226.7, Carbohydrate 73.6, Fiber 4.7, Sugar 54.4, Protein 6.8

CHRISTMAS WHITE FRUIT CAKE



Christmas White Fruit Cake image

We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.

Provided by Chef burnt toast

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

3/4 cup butter
1 cup white sugar
4 eggs
1 lb white raisins (seedless)
1 cup blanched almond
1 cup candied red cherries
1 cup candied green cherries
1 cup candied pineapple
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
  • Cream the butter, sugar and eggs.
  • Mix together the dry ingredients and add to the creamed ingredients.
  • Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
  • Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
  • My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.

Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4

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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2021-12-18 The full instructions are below in the recipe card. Step 1. Preheat oven to 300°F. Place parchment paper into each of the baking tins. Step 2. In a medium-size mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside.
From everydayeileen.com


BEST WHITE FRUIT CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST WHITE FRUIT CAKE ON EARTH RECIPE | RECIPE | FRUITCAKE RECIPES ...
Original fruit cake recipe from Mim - 1970. Sep 29, 2019 - Normally I'm not a fan of fruitcakes but this one was exceptional with awesome flavors! Original fruit cake recipe from Mim - 1970. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


BEST WHITE FRUIT CAKE ON EARTH RECIPE | RECIPE | FRUIT CAKE …
Dec 8, 2013 - Normally I'm not a fan of fruitcakes but this one was exceptional with awesome flavors! Original fruit cake recipe from Mim - 1970
From pinterest.co.uk


BEST WHITE FRUIT CAKE ON EARTH RECIPE | RECIPE | BEST FRUIT CAKE …
Original fruit cake recipe from Mim - 1970. Sep 23, 2018 - Normally I'm not a fan of fruitcakes but this one was exceptional with awesome flavors! Original fruit cake recipe from Mim - 1970. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


WINTER WHITE FRUIT CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


THE BEST CHRISTMAS FRUIT CAKE RECIPE | THE RECIPE CRITIC
2021-11-15 Use enough to cover all the fruit completely. Cover and let soak overnight, or even for several days. Preheat the oven to 325° and line a 9×5 loaf pan with parchment paper. Set aside. In a medium bowl whisk together the flour, baking …
From therecipecritic.com


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