HOLIDAY WHITE FRUITCAKE
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
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 FRUIT CAKE
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
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
WHITE FRUIT CAKE RECIPE
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
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.
WHITE FRUIT CAKE
Provided by Stacey
Time 1h40m
Number Of Ingredients 12
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
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
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.
DELICIOUS WHITE FRUIT CAKE
Number Of Ingredients 11
Steps:
- 1. Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. In large bowl, combine all ingredients except pecans and fruit beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in pecans and fruit. Spoon and spread batter into greased and floured pans.2. Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.3. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or in freezer for up to 3 months.TIP:Fruitcake can be wrapped in cheesecloth that has been soaked in brandy or fruit juice. Wrap with plastic wrap or foil. Store in refrigerator. Moisten cloth every 2 weeks.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 260 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 180 mg 8% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 17 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 3 Fat or 2 Carbohydrate, 3 Fat
Nutrition Facts : Nutritional Facts Serves
DELICIOUS WHITE FRUIT CAKE
Number Of Ingredients 11
Steps:
- 1. Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. In large bowl, combine all ingredients except pecans and fruit beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in pecans and fruit. Spoon and spread batter into greased and floured pans.2. Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.3. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or in freezer for up to 3 months.TIP:Fruitcake can be wrapped in cheesecloth that has been soaked in brandy or fruit juice. Wrap with plastic wrap or foil. Store in refrigerator. Moisten cloth every 2 weeks.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 260 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 180 mg 8% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 17 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 3 Fat or 2 Carbohydrate, 3 Fat
Nutrition Facts : Nutritional Facts Serves
MRS. HARVEY'S WHITE FRUITCAKE RECIPE - (3.8/5)
Provided by PatN
Number Of Ingredients 11
Steps:
- Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter - egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts. Grease a 10 inch tube pan. Line with parchment, waxed paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake at 250 degrees for 2 1/2 to 3 hours or 2 hours in 8 1/2 x 4 1/2 inch loaf pans. Check cakes 1 hour before done, again in 30 min. When done, remove from oven; cool in pans or cake rack. Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min. When fruitcake time rolls around, she tosses out her can of baking powder and buys a fresh one. "You don't want to mess up the fruitcake because the baking powder isn't right," she cautions. She prefers loaf pans to tube pans. She likes 2 ounces each of vanilla and lemon extract. While the cakes are cooling on a wire rack, she uses a small paintbrush- reserved for fruitcake garnishing only - to slather on apricot brandy. After wrapping the cooled fruitcakes in 2 sheets of aluminum foil, she begins what she calls a "ripening" process. For the next 2 weeks, the cakes are basted in brandy and kept at room temp. Then into Frig for chilling and easier slicing.
WHITE FRUITCAKE
Provided by Robert Farrar Capon
Categories dessert
Time 2h10m
Yield 1 fruitcake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Cream butter and sugar together. Beat in eggs, one at a time, until incorporated. Sift flour, baking powder and salt together and fold into mixture. Add vanilla, Cognac and all fruits and mix well.
- Pour into well-buttered tube pan or into small loaf pans and bake 1 1/2 to 2 hours or until inserted cake tester comes out clean.
- Allow to cool somewhat and remove from pan. Glaze while still warm with confectioners' sugar-and- water icing to which a little grated lemon rind has been added.
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