Makeover White Fruitcake Recipes

WHITE FRUIT CAKE

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.

MAKEOVER WHITE FRUITCAKE

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.

WHITE FRUITCAKE

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

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.

MRS. MAUS'S FRUITCAKE

Steps:

• Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
• Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
• Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

WHITE HOUSE FRUITCAKE

Steps:

• Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
• Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
• Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
• Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
• Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
• While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
• Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
• Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
• Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.

MRS. HARVEY'S WHITE FRUITCAKE RECIPE - (3.8/5)

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.

FROSTED FRUITCAKE WITH MERINGUE MUSHROOMS

Steps:

• Preheat oven to 300 degrees. Coat a 10-inch springform pan with cooking spray. Line bottom with parchment paper, and spray parchment; set pan aside. In a medium bowl, toss apricots, figs, and dates with liqueur; set aside. In another bowl, whisk together flour, baking powder, and salt, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachemnet, cream together butter and sugars on medium speed until light and fluffy. Add the eggs one at a time, beating after each until incorporated. Beat in honey and vanilla. Add flour mixture, and beat until mixture is just combined. Stir in dried fruit mixture and hazelnuts.
• Spread the batter in prepared pan, and bake until a cake tester inserted in center comes our clean, about 1 1/4 hours; if cake starts to brown too quickly, cover loosely with foil. Remove cake from oven; transfer to a wire rack, and let cool in pan 30 minutes. Remove ring from cake, and let cool completely.
• Spread frosting over cake, smooting top and creating swirls on side. Decorate top with meringue mushrooms.