Winter White Fruit Cake Recipe 435 Food

NEE'S WHITE FRUITCAKE

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.

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.

MARY'S WINTER FRUIT CAKE

Steps:

• Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
• While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
• Frost the cake while it is hot.

WHITE HOUSE FRUITCAKE

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.

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.

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 325 degrees.
• Cream butter and sugar together. Beat in eggs, one at a time, until incorporated. Sift flour, baking powder and salt together and fold into mixture. Add vanilla, Cognac and all fruits and mix well.
• Pour into well-buttered tube pan or into small loaf pans and bake 1 1/2 to 2 hours or until inserted cake tester comes out clean.
• Allow to cool somewhat and remove from pan. Glaze while still warm with confectioners' sugar-and- water icing to which a little grated lemon rind has been added.

WINTER-WHITE FRUIT CAKE RECIPE - (4.3/5)

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.

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.

MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)

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.