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
MAMA GUNN'S POUND CAKE
This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it's too good to keep to myself.
Provided by Jess Michael
Categories Desserts Cakes Pound Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
- Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
- Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.
Nutrition Facts : Calories 677.4 calories, Carbohydrate 82.9 g, Cholesterol 134.9 mg, Fat 35.6 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 15 g, Sodium 385.5 mg, Sugar 51 g
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
FRUIT-FILLED WHITE CAKE
Your guests may think this dessert is too pretty to eat, but the flavorful cake, fluffy frosting and fun fruit filling will tempt them into changing their minds. A generous slice is a delightful end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency., Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.
Nutrition Facts :
MOMMA'S WINE CAKE
This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!
Provided by Esther Nelson
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
- Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 44.7 g, Cholesterol 62 mg, Fat 20.2 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 475 mg, Sugar 32.3 g
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.
NEVER FAIL FRUIT CAKE
'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
- Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
- Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g
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