WHITE FRUIT CAKE
Provided by Stacey
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F and line loaf pans with parchment paper.
- Blend eggs, vanilla, sugar and butter in a large mixing bowl.
- Add salt, baking powder, and flour and mix.
- Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
- Fill the tins with fruit cake batter and spread to even the surface.
- Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.
Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 6 g, ServingSize 1 serving
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
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
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
MAMA'S FRUIT CAKE RECIPE
Provided by BullittJoe
Number Of Ingredients 13
Steps:
- Sift flower and set aside Dredge fruits and nuts in a large bowl Cream sugar and the butter Beat eggs and add to cream mixture Add flour to cream mixture Mix fruits and nuts to cream mixture Grease pan heavily and cover bottom with greased brown paper Add mixed ingredients into pan. Add to the top of the cake the red & green cherries and the pecan halves for decorations Bake at 2500 for 1st hour covered with tin foil. Bake for approx 2 hours more without tin foil Place a small pan of cold water in the oven under the cake while baking.
NEE'S WHITE FRUITCAKE
This is not for traditional fruitcake lovers. This is a lighter fruitcake that my grandmother has made for over 40 years. Starting in November, friends and family members start requesting this cake. It can be frozen after baking or refrigerated to make it keep longer. ADVICE: MAKE SURE YOU USE A GOOD QUALITY TUBE PAN THAT IS WELL GREASED AND LIGHTLY FLOURED OR YOU WILL NEVER GET IT OUT OF THE PAN. You can use alcohol to soak if you want to, but this is sooooooo good that it doesn't need it. Keep it will covered with foil and in an airtight container.
Provided by Sherrybeth
Categories Dessert
Time 3h45m
Yield 20-25 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees.
- Beat egg whites until soft peaks form and set aside.
- Cream sugar and butter together until well blended.
- Add egg yolks and extracts and beat for 2 minutes.
- Add the baking soda into the sour cream; mix well and let sit for 3 minutes.
- Once 3 minutes are up, add the sour cream to the cake mixture.
- Add 1 ½ cups flour and beat well. Once this mixture is well beaten, fold in your egg whites.
- (I used my Kitchen Aid with the wire beater to mix everything to this point. Once I get to this stage, I use the hook or the other flat beater attachment---this makes the whole mixing bowl FULL). Anyway, once the egg whites are folded in, fold in your coconut and pecans.
- In a medium bowl with a lid (so you can shake), put the remaining 1 ½ cup flour, the cherries, and pineapple chunks; cover and shake well to cover the fruit.
- Once the fruit is covered, add this (flour and fruit) to the cake mixture and blend until it is all mixed well. The flour keeps the fruit from all dropping to the bottom.
- In a GOOD QUALITY tube pan which has been well sprayed with non-stick spray and lightly floured, pour the cake mixture into the pan, lightly spreading it evenly.
- On top of the cake batter, place your pineapple slices, lightly pushing them into the batter. If you have extra room, you might like to put a few cherries too for color.
- Bake this at 275 degrees for 2 ½ hours. After an hour or so, the top will begin to get a darker brown. When it gets to the point of brown that I like, I lightly place a piece of foil over the top to keep it from getting too brown.
- Use a wooden kabob skewer or something similar to test for doneness.
- Once it is done, remove it from the oven and let it sit for about 20-30 minutes before removing from the pan. I dump mine out on a plate, then get another plate to transfer it so the pineapple/top part is actually on top instead of the bottom.
Nutrition Facts : Calories 647, Fat 37.9, SaturatedFat 19.1, Cholesterol 105.1, Sodium 226.7, Carbohydrate 73.6, Fiber 4.7, Sugar 54.4, Protein 6.8
MAMA'S FRUIT COBBLER
Fast and easy. Very unusual topping made with bread- but you can't tell! Use whatever fruit you would like. My family says this is THE best cobbler EVER! I like it bc it is made with things that I always have on hand and can be thrown together in minutes yet it looks pretty enough to serve company.
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 45m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients together and set aside.
- Place drained fruit in a buttered 8x8 pan and top with bread strips.
- Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
- Bake at 350 degrees for 35-45 minutes or until golden brown.
- Great topped with ice cream or whipped cream on top.
- Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.
Nutrition Facts : Calories 227.6, Fat 11.1, SaturatedFat 2, Cholesterol 23.5, Sodium 220.6, Carbohydrate 30.7, Fiber 0.4, Sugar 22.9, Protein 2
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.
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.
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.
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