White Fruitcake Food

WHITE CHOCOLATE FRUITCAKE BARS

Steps:

• Make the Shortbread:
• Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
• Whisk flour, almonds, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
• With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
• Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
• Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
• Make the Glaze and Assemble:
• Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
• Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
• Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
• Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

WHITE FRUITCAKE

Steps:

• 1. set aside 2 cherries and 4 bits of pineapple for topping the finished cake later.
• 2. Use 1 cup of flour to coat pineapple and cherries, tossing together. Add nuts. Mix. Set aside.
• 3. Cream butter then add sugar, cream mixture, then add eggs, mix more, add flavorings. Add the other cup of flour to creamed mixture. mix well. fold in fruit and nut flour mixture till no dry flour is showing.
• 4. Place in well sprayed not buttered, tube pan or mini loaf pans. Tap on counter for mixture to settle in pan, you dont want voids in it. Bake at 325 degrees for 45 to 65 minutes. test with fork, it is done when you put the fork in the middle of the cake and the tines come out just barely covered with batter. that is why the range in time. it matters what pan you use. the butter will be bubbly and the smell with start to change to where you wonder if you are gonna burn it, it is usually done then. the heat that is held in it carries the last bit of cooking. Dump cake out of pan after about 10 mins. Don't wait too late or the sugars in it will prevent you from ever getting it out.
• 5. Dot cake with the pineapple and cherries cut in half that you saved. let it cool til just warm to the touch. wrap in plastic wrap, and let rest for a few hours.this is a must. it is still cooking and the moisture is redistributing. when it is totally cool, then cut and enjoy.
• 6. you can mix this in a stand mixer with a dough hook but be careful, they are powerful and you dont want mush. take it easy, pulse and push it around with a big spoon.

WHITE FRUITCAKE

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.

HOLIDAY WHITE FRUITCAKE

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.

WHITE FRUITCAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat cake mix, oil, condensed milk, and egg whites on low with electric mixer, until moistened; increase speed to high and beat for 2 minutes.
• Stir in fruit and pecans.
• Spoon batter into 2 greased and floured 5x9-inch loaf pans.
• Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans and cool completely on a wire rack.
• Store in an airtight container.

WHITE FRUITCAKE

Steps:

• Preheat oven to 270°F.
• Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter paper.
• Sift flour, baking powder and salt into large bowl.
• Stir with fork to blend.
• Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
• Cream butter and sugar in another bowl until light and fluffy.
• Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
• Blend in peels and vanilla and extracts.
• Divide batter evenly among pans.
• Bake until a tester comes out clean, about 2 hours.
• Cool 30 minutes.
• Turn out.
• Peel off paper and cool completely.

WHITE FRUIT CAKE

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.