Makeover White Christmas Cake

MAKEOVER WHITE CHRISTMAS CAKE



Makeover White Christmas Cake image

"I made this amazing cake for our annual Christmas dinner several years ago, and it quickly became a family favorite." Anna Knauer - Robesonia, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients: 19

1/2 cup water
2 ounces white baking chocolate, chopped
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1/8 teaspoon rum extract
1-1/3 cups all-purpose flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans, toasted
1/4 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup butter, softened
2 ounces white baking chocolate, melted
3-1/2 cups confectioners' sugar
Calories 396 calories
Fat15g fat (9g saturated fat)
Cholesterol56mg cholesterol
Sodium222mg sodium
Carbohydrate60g carbohydrate (44g sugars
Fiber1g fiber)
Protein5g protein.

Steps:

  • In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside., Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut., Transfer to prepared pans. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and chocolate until blended. Add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving.


MAKEOVER WHITE CHRISTMAS CAKE RECIPE - (4.5/5)



Makeover White Christmas Cake Recipe - (4.5/5) image

Recipe From keyingredient.com

Provided by carvalhohm

Number Of Ingredients: 19

FROSTING:
1/2 cup water
2 ounces white baking chocolate, chopped
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1/8 teaspoon rum extract
1 1/3 cups all-purpose flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup buttermilk
1/3 cup Diamond of California Chopped Pecans, toasted
1/4 cup flaked coconut
1 package (8 ounces) reduced-fat cream cheese
1/3 cup butter, softened
2 ounces white baking chocolate, melted
3 1/2 cups confectioners' sugar

Steps:

  • In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut. Transfer to prepared pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat the cream cheese, butter and chocolate until blended. Add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving. 1 slice equals 396 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 1 g fiber, 5 g protein.


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.

Recipe From allrecipes.com

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
Calories368.6 calories
Carbohydrate46.2 g
Cholesterol68.4 mg
Fat20.2 g
Fiber2.2 g
Protein4.3 g
SaturatedFat7.6 g
Sodium102.4 mg
Sugar30.5 g

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.


WHITE CHRISTMAS CAKE



WHITE CHRISTMAS CAKE image

Recipe From epicurious.com

Categories     Cake     Fruit     Christmas

Number Of Ingredients: 7

4 oz. each of glace cherries, glace pineapple, crystallised ginger, chopped candied peel, sultanas, chopped pecan nuts.
3 tbls. brandy, kirsch or cointreau
10 oz. of sifted self-raising flour
2 oz. ground almonds
8 oz. unsalted butter
8 oz. caster sugar
4 large egg, beaten

Steps:

  • 1, Wash the sugarcoating from the cherries, pineapple and ginger, and then coarsely chop. 2. Put in a bowl with the candied peel, sultanas, and Brandy or liqueur and leave to soak overnight. 3. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs a little at a time 4. Add half the flour, all of the ground almonds, nuts and fruit and fold in gently. Then add the remaining flour and fold in gently 5. Spoon the mixture into a buttered and lined deep 8inch round cake tin. 6. Cook on a low shelf in the oven at 300F for 2 hrs 45 mins. 7. Allow the cake to cool in the tin. Wrap in greaseproof paper for storage. 8. The cake can be eaten as it is, or covered with marzipan and iced and decorated.


EASY WHITE FRUIT CAKE



EASY WHITE FRUIT CAKE image

Recipe From epicurious.com

Categories     Cake     Fruit     Dessert     Bake     Christmas     Easter     Fourth of July     Hanukkah     Quick & Easy     New Year's Eve     Christmas Eve

Number Of Ingredients: 10

5 large eggs
16 ounces of butter
1 cup sugar
1 3/4 cups of flour
1/2 teaspoon baking powder
(1)16 ounces glazed cherries
(1)16 ounces can glazed pineapple
4 cups of pecans
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Cream butter and sugar, beat eggs well, add to butter and sugar mixture. Use enough flour to flour fruits and nuts, add baking powder to remaining flour. Fold into butter,eggs,lemon and vanilla flavoring, cherries,pineapples and nuts. Pour into greased paper lined tube pan. Place in cold oven and bake 250 degree for 3 hours. Cool cake in pan.


STRAWBERRY SANTA CAKE RECIPE - (4.3/5)



Strawberry Santa Cake Recipe - (4.3/5) image

Recipe From keyingredient.com

Provided by á-17891

Number Of Ingredients: 5

1 baked and frosted cake
1 pound large strawberries
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons powdered sugar (or sugar substitute, to taste)
1 teaspoon vanilla extract

Steps:

  • Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already). Prepare all of the strawberries and set aside. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture. Once strawberries are filled, top with the 'hats.' If not serving immediately, refrigerate until serving. Decorate according to photo using a baked and frosted cake.




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  2. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 3-1/2x1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8x1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
  3. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
  4. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
  5. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
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