Christmas White Fruit Cake Recipes

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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



White Fruit Cake image

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

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

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



Holiday White Fruitcake image

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.

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature

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



The Absolute Best White Christmas Fruitcake image

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

2 cups butter, room temperature
4 cups confectioners' sugar
8 egg yolks
1 teaspoon almond extract (or use 2 teaspoons vanilla)
2 ounces candied orange peel (or use a mixture of lemon and orange)
1 1/4 cups currants
3 cups golden raisins
1 1/2 cups candied maraschino cherries (chopped)
1 1/2 cups candied pineapple, finely chopped
2 cups chopped pecans
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
1/2 cup fresh orange juice
8 egg whites, room temperature
3 cups all-purpose flour

CHRISTMAS WHITE FRUIT CAKE

We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.

Provided by Chef burnt toast

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12



Christmas White Fruit Cake image

Steps:

  • Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
  • Cream the butter, sugar and eggs.
  • Mix together the dry ingredients and add to the creamed ingredients.
  • Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
  • Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
  • My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.

Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4

3/4 cup butter
1 cup white sugar
4 eggs
1 lb white raisins (seedless)
1 cup blanched almond
1 cup candied red cherries
1 cup candied green cherries
1 cup candied pineapple
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

FREE RANGE FRUITCAKE

Provided by Alton Brown

Categories     dessert

Yield 10 slices

Number Of Ingredients 24



Free Range Fruitcake image

Steps:

  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

AUNTY BETTY'S WHITE FRUIT CAKE

Light fruit cake, ideal for Christmas

Provided by lynneworthy

Time 5h

Yield Serves 12

Number Of Ingredients 0



Aunty Betty's White Fruit Cake image

Steps:

  • Soak sultanas in spirit for at least 3 hours
  • Grease and line 8 " (20 cm)deep cake tin and put paper around the outside.
  • Preheat oven to moderate-180 deg C (fan 160)
  • Cream butter and sugar.
  • Add beaten eggs and then fold in flour
  • Add all the fruit
  • Bake in moderate oven(180 deg C, fan 160) for 20 mins,reduce oven to slow(150 deg C, 120 fan) and bake for 20 mins, finally reduce oven to very slow(130 deg C, 100 fan) for 3-4 hours. Leave in tin for an hour after baking

CHRISTMAS SPECIAL FRUITCAKE

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9



Christmas Special Fruitcake image

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 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.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

FRUITCAKE

This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 22



Fruitcake image

Steps:

  • Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
  • Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
  • Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
  • Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

1 cup golden raisins
1 cup dried Calimyrna figs, chopped
1 cup dried apricots, chopped
1 cup dried pears, chopped
1/3 cup candied ginger, chopped
1/4 cup candied orange peel, chopped
1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup packed dark-brown sugar
4 large eggs
2 tablespoons dark unsulfured molasses (not blackstrap)
1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
1 cup sweetened flaked coconut

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



White House Fruitcake image

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.

1 15-ounce package raisins
2 cups golden raisins
1 cup currants
10 ounces mixed candied fruits
1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
1/3 cup candied pineapple
1 cup chopped pecans
4 ounces slivered almonds
1/2 cup bourbon or Port
1/4 cup brandy
1/2 pound butter
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 1/3 cup sifted all-purpose flour
Grated rind of 2 lemons
1/4 teaspoon almond extract
1/4 teaspoon vanilla
5 eggs
1 cup sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 12-ounce jar apricot preserves
1/2 cup rum
6 to 8 tablespoons bourbon
1 pound confectioners' sugar
2 tablespoons softened butter

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From myrecipes.com


POLISH CHRISTMAS FRUITCAKE {KEKS ŚWIąTECZNY ... - POLISH YOUR KITCHEN
Preheat oven to 350°F / 180°C. Crush and slice dried fruit and nuts. Cream butter with sugar until well combined and fluffy. Add egg yolks one by one and keep mixing. Add vanilla extract and gradually add flour mixed with baking powder. Finally add fruit/nut mixture. Whisk egg whites with salt on high until stiff foam forms.
From polishyourkitchen.com


CHRISTMAS FRUITCAKE - ONE HUNDRED YEAR OLD FAMILY RECIPE - BITE
Stir together flour, baking powder, salt, ginger, cloves and cinnamon – set aside. In a large mixing bowl, beat butter and brown sugar until combined. Beat in eggs, one at a time, until well incorporated. Beat in molasses and cold tea. Fold in …
From bitebymichelle.com


BEST FRUITCAKE RECIPES | ALLRECIPES
8 Recipes That Will Change Your Mind About Fruitcake. Stodgy, artificially flavored fruitcakes are officially a thing of the past with our collection of rich, festive recipes that make the season bright. Discover deliciously tender, old-fashioned fruitcake recipes brimming with tangy dried fruits, nuts, and an array of warming spices.
From allrecipes.com


CHRISTMAS FRUIT CAKE {WITH CAKE MIX} - CAKEWHIZ
Instructions. In a large mixing bowl, add eggs, applesauce and mix until smooth. Add spice cake mix and mix until just combined. In a separate bowl, mix together candied fruits, nuts, flour until nuts and fruits are properly coated. Stir this fruit and nut mixture (along with any excess flour) into the cake batter gently.
From cakewhiz.com


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