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.
EASY WHITE FRUIT CAKE
Categories Cake Fruit Dessert Bake Christmas Easter Fourth of July Hanukkah Quick & Easy New Year's Eve Christmas Eve
Number Of Ingredients 10
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.
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.
THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE
This is the most ultimate fruitcake you will ever bake, please don't be afraid of making a fruitcake it is not at all hard just a little time consuming, but well worth the effort! --- this will make one 9 x 5-inch loaf and two smaller 3 x 8-inch pans --- plan ahead the fruit needs to soak in the juice for 24 hours.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h25m
Yield 3 loaf cakes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 3844.8, Fat 215.7, SaturatedFat 88.7, Cholesterol 828.8, Sodium 1083.2, Carbohydrate 457.5, Fiber 27, Sugar 308.5, Protein 56.1
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.
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 HOUSE FRUITCAKE
Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.
Provided by Marian Burros
Categories dessert
Time 1h30m
Yield 3 loaf cakes
Number Of Ingredients 29
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.
MOM'S WHITE FRUIT CAKE
Steps:
- Slice apricots. Mix with all fruits except crushed pineapple. Pour Port (or either wine or rum) over fruit.Mom said "at least one cup". I use 2 cups Port. If using rum 1 cup might be better,
- Mix and let stand over night. Drain a bit if there is alot of liquid.
- Add part of flour and mix well.
- Sift rest of four with dry ingrediants
- Cream together Butter and Sugar then beat in eggs one at a time.
- Add Vanilla
- Add dry ingredients, crushed pineapple and nuts.
- Butter bread pans and line with wax paper. Butter paper.
- Bake at 325 for 1 1/2 hours. Put a small pan of water in the oven while baking.
- Let cool in pans. Remove from pans (leave wax paper in place).
- Wrap each loaf in cheese cloth. Splash them with rum or brandy.
- Keep in refrig for at least a week in an airtight container.
MAKEOVER WHITE FRUITCAKE
A beloved fruitcake recipe has been passed down through the generations, and I've made it lighter and brighter. I remember my mother making this every December-it just wouldn't be Christmas in our home without it. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352 calories, Fat 11g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 80mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g 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
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