White Fruitcake Food

CHRISTMAS WHITE FRUIT CAKE

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.

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:

• Cream together butter, sugar, and almond extract.
• Add eggs one at a time, beating well after each addition.
• Add remaining dry ingredients alternately with pineapple juice.
• (Make three dry and three liquid additions, combining lightly after each).
• Add floured fruit, mix well.
• BAKING: Place batter in prepared cake pan/pans.
• Can be baked in a spring form pan, Bundt pan or 2 loaf pans.
• Bake times will vary depending on pan size chosen so time shown is only an estimate.
• You the instruction given to test for doneness.
• Put a small pan filled with water in the oven.
• (To prevent the cake from drying too much) Place pan/pans in oven.
• Bake at 275°F for 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.).

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 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:

• 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.

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.

WINTER-WHITE FRUIT CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract.
• Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan.
• Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE

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.

MAKEOVER WHITE FRUITCAKE

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.

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.