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
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.
MOM'S WHITE CAKE
I make this cake every year for "Mothers Day"..so moist and delicious..I also love the frosting, light and fluffy..
Provided by Cassie *
Categories Cakes
Time 45m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degree. Line the bottoms of two 9 - inch round cake pans with waxed, or parchment paper, sprayed with cooking spray. I spray the pan before laying the parchment, and then also again after. Combine flour, baking powder and salt in medium bowl; set aside.
- 2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended, with mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
- 3. Bake 25 minutes or until wooden pick inserted into centers come out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
- 4. PREPARE FROSTING AND FRUIT FILLING... Strawberry frosting.. Beat whipped topping and milk in medium bowl with electric mixer on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam; beat until blended. Chill 15 minutes or until of spreading consistency.
- 5. Fruit filling: Combine 1 cup strawberry frosting,(recipe above), pineapple and strawberries in medium bowl; mix well.
- 6. To fill and frost cake, place one layer on cake plate, spread top with fruit filling. Place second layer over filling. Frost top and sides. Place strawberries on top of cake, if desired
MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this!
Provided by Rose Mary Mogan
Categories Other Desserts
Time 3h5m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
- 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
- 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
- 4. I prefer using both green & red cherries to add extra color to the cake.
- 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
- 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
- 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
- 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
- 9. This is a sliced platter of this delicious cake.
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
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
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.
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 :
MOM'S FAVORITE WHITE CAKE
I received this recipe as part of a wedding gift. I have made it for a couple of summer gatherings with friends and most recently when my husband requested that I make it for his birthday. -Tricia Bryan, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-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 to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.
Nutrition Facts : Calories 502 calories, Fat 18g fat (11g saturated fat), Cholesterol 27mg cholesterol, Sodium 314mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
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.
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WHITE FRUITCAKE RECIPE: DELICIOUS AND MOIST
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4.6/5 (37)Total Time 25 hrs 30 minsCategory DessertCalories 241 per serving
- A day or two before you want to bake your fruitcake, combine all the dried fruit and soak it in enough brandy or cognac to cover, in an airtight container.
- Drain the dried fruit, reserving the brandy/cognac to soak the fruitcakes (or use it to soak another batch of fruit...because you will want to make this again!)
- Butter and flour your pans; alternately, use Bak-Klene...this stuff is amazing. And I used Nordic Ware 9-cup Bundt Quartet for the 4 small fruitcakes.
EUDORA WELTY'S WHITE FRUIT CAKE - THE COOKING BRIDE
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4.8/5 (23)Category DessertsCuisine AmericanCalories 139 per serving
- Cut the candied pineapple into chunks. Slice the cherries in half if they are not already. Reserve about ½ cup of nice-looking whole pecans to decorate the tops of the cakes and set those aside. Chop up the remaining pecans. Dust the fruit and nuts lightly with a little flour.
- In a large mixing bowl, cream the softened butter and sugar together until it is smooth and creamy. Sift together the flour, baking powder and salt. With the mixer running on medium, add 2/3 cup of flour to the butter mixture. Then add an egg yolk. Keep alternating flour-egg-flour until all the eggs and flour are mixed into the batter.
- Keep the mixer running. Add the chopped pecans to the batter. Then add 1/3 cup of bourbon. Add the pineapple, then add another 1/3 cup of bourbon. Follow with the cherries and the last remaining 1/3 cup of bourbon and the vanilla. Turn the mixer off.
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