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
NANA'S ITALIAN HOLIDAY CREAM CAKE
A delicious holiday cake that all will enjoy! Looks beautiful. Sprinkle top with chopped nuts.
Provided by angelicvisions66
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
- Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract; add pecans and coconut.
- Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes; invert onto a cooling rack. Cool completely, about 30 minutes.
- Beat cream cheese and 1/4 cup margarine in a bowl until smooth; stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
- Spread frosting onto the cooled cake layers. Stack cakes; frost top and sides.
Nutrition Facts : Calories 750.6 calories, Carbohydrate 95.7 g, Cholesterol 98.8 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 12.4 g, Sodium 373.8 mg, Sugar 76.2 g
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
NANA'S JAPANESE FRUITCAKE
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees with racks placed in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
- Line the bottoms of three 8-by-2-inch buttered cake pans with parchment paper, and butter the parchment. Dust the bottoms and sides of pan with flour, and tap out any excess. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Finely chop the raisins, and combine with the cinnamon and allspice. Set aside.
- With an electric mixer fitted with the paddle attachment, beat together the sugar and shortening on medium speed until combined. Add eggs one at a time, beating well after each addition. On low speed, add the flour mixture and the milk to the batter, alternating between the two, starting and ending with the dry ingredients.
- Fold the reserved raisin mixture into one-third of the batter. Pour batter into one cake pan. Stir the reserved toasted walnuts into the remaining batter. Divide batter between two remaining cake pans. Bake, rotating pans for even baking if necessary, until a cake tester inserted in the middle comes out clean, about 40 minutes. Transfer to cooling racks to cool, and invert cakes onto cooling rack. Allow to cool completely.
- Combine the pineapple, oranges, 2 cups coconut, and sugar in a medium saucepan. Bring filling to a boil over high heat, stirring. Reduce to a simmer, and let cook, stirring often, until thickened, about 20 minutes. Whisk the cornstarch into 1/4 cup warm water. Stir into filling. Continue to cook until thick, 6 minutes. Let cool before using.
- Place one walnut layer top-side down on the serving plate. Top with half of the filling. Place the raisin layer, top-side up, securely on top, press down lightly. Using an offset spatula, go around the layers to press filling between layers. Top with remaining filling. Place remaining walnut layer on top, top-side up. Press down with hands. Using the offset spatula, go around layers again to ensure filling is securely between layers. Frost the sides of the cake first, using an offset spatula. Finish icing the top of the cake. Decorate top of cake with drained candied orange zest and remaining coconut. Serve.
NAN'S BEST DARK FRUITCAKE:
Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
- Keep remaining rum for after baking directions -- see below.
- Stir flour, salt, baking soda and spices together Set aside.
- In separate bowl, Cream shortening and brown sugar together till fluffy.
- Add eggs and beat one at a time.
- Add molasses, jam and mix well.
- Blend in dry ingredients. Fold in fruit.
- Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
- Ensure the top of the paper is about 1 inch or so above the top of the pan.
- Fill prepared pans 2/3 full.
- Bake in a slow oven 300°F for 2 hours or so.
- Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
- Cool completely before removing paper.
- Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
- Next wrap the cake and cheesecloth in aluminum foil wrap.
- Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2
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.
NANA'S CHRISTMAS POUND CAKE
This is my mother-in-law's recipe--a twist on fruitcake. You get a little taste of candied fruit in a yummy brandy pound cake. It is quite delicious.
Provided by Georgia Girl
Categories Dessert
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cream the cream cheese and the butter together until light and fluffy.
- Gradually add the sugar and cream well.
- Add the vanilla and brandy (or bourbon), mixing well.
- Add the eggs one at a time,beating well after each addition.
- Set aside 1/4 cup flour.
- Sift the remaining 2 cups flour, cornstarch and baking powder together.
- Gradually add the flour mix to the batter, mixing well.
- Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
- (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
- Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
- Pour the cake batter into the bundt pan.
- Bake at 325 degrees for 30 minutes.
- Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Nutrition Facts : Calories 409.5, Fat 24.3, SaturatedFat 12, Cholesterol 105.6, Sodium 163.2, Carbohydrate 42.3, Fiber 1.2, Sugar 26.4, Protein 5.5
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