Christmas White Fruit Cake Recipes

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HOLIDAY WHITE FRUITCAKE



Holiday White Fruitcake image

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

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature

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.

WHITE FRUIT CAKE



White Fruit Cake image

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

1 ½ cups candied pineapple chunks
3 cups golden raisins
1 ½ cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
½ cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour

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

THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE



The Absolute Best White Christmas Fruitcake image

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

2 cups butter, room temperature
4 cups confectioners' sugar
8 egg yolks
1 teaspoon almond extract (or use 2 teaspoons vanilla)
2 ounces candied orange peel (or use a mixture of lemon and orange)
1 1/4 cups currants
3 cups golden raisins
1 1/2 cups candied maraschino cherries (chopped)
1 1/2 cups candied pineapple, finely chopped
2 cups chopped pecans
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
1/2 cup fresh orange juice
8 egg whites, room temperature
3 cups all-purpose flour

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

CHRISTMAS WHITE FRUIT CAKE



Christmas White Fruit Cake image

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

3/4 cup butter
1 cup white sugar
4 eggs
1 lb white raisins (seedless)
1 cup blanched almond
1 cup candied red cherries
1 cup candied green cherries
1 cup candied pineapple
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

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 FRUIT CAKE



White Fruit Cake image

Provided by Stacey

Time 1h40m

Number Of Ingredients 12

1 cup butter (softened)
2.5 cups sugar
6 eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
1.5 pounds golden raisins
1 pound pecans (chopped)
9 oz crushed pineapple ((with juice))
9 oz maraschino cherries
1 cup dried cherries (or dried cranberries)

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

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 3h

Yield 4 cakes

Number Of Ingredients 22

1 3/4 cups mixed candied fruit
1 cup candied orange peel and/or lemon peel
1 1/2 cups candied pineapple
1 1/2 cups candied citron, sliced thinly
1 cup candied red cherries
1 1/2 cups black seedless raisins
1 1/2 cups yellow seedless raisins
1 cup black currants
1 cup thick raspberry preserves
1 teaspoon vanilla
3/4 cup good quality Cognac, rum or whisky
1 cup roughly chopped hazelnuts
1 cup grated unsweetened coconut
1 cup roughly chopped pecans
2 cups sweet butter
2 cups dark brown sugar
12 eggs
4 cups flour
1 teaspoon powdered cloves
2 teaspoons powdered cinnamon
Butter and flour for the cake pans
Additional liquor for soaking cakes

Steps:

  • Combine all fruits, preserves, vanilla and liquor in a large bowl. Mix well, cover with plastic wrap and store in a cool place overnight.
  • Add hazelnuts, coconut and pecans to the fruits, mix well and set aside. Butter and flour four loaf pans. Preheat the oven to 300 degrees.
  • Make batter in two batches for greater ease of working. In a large bowl, cream 1 cup of butter until it is light and fluffy. Beat in 1 cup of brown sugar, a little at a time. Beating continuously, add 6 eggs, one at a time.
  • Mix flour and spices together and sift half the mixture over batter. Fold together well.
  • Mix half the fruits and nuts into batter and turn into two loaf pans. For second batch, repeat the last three steps with remaining ingredients.
  • Cover loaf pans with aluminum foil and place in preheated oven. Bake for 2 hours. Remove foil and bake 40 minutes longer.
  • Remove cakes from oven, run a knife around edges of the pans and turn upside down on a cake rack. Leave to cool. When cakes are thoroughly cool, wrap well in cheesecloth and pour liquor on top, bottom and sides until cheesecloth is soaked. Wrap each cake in several layers of aluminum foil to protect them from the air. They are ready to eat in two to three weeks, although the longer they're kept the better they are. Open every few weeks and add more liquor if cheesecloth seems dry.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 49 grams, TransFat 1 gram

WHITE HOUSE FRUITCAKE



White House Fruitcake image

Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.

Provided by Marian Burros

Categories     dessert

Time 1h30m

Yield 3 loaf cakes

Number Of Ingredients 29

1 15-ounce package raisins
2 cups golden raisins
1 cup currants
10 ounces mixed candied fruits
1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
1/3 cup candied pineapple
1 cup chopped pecans
4 ounces slivered almonds
1/2 cup bourbon or Port
1/4 cup brandy
1/2 pound butter
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 1/3 cup sifted all-purpose flour
Grated rind of 2 lemons
1/4 teaspoon almond extract
1/4 teaspoon vanilla
5 eggs
1 cup sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 12-ounce jar apricot preserves
1/2 cup rum
6 to 8 tablespoons bourbon
1 pound confectioners' sugar
2 tablespoons softened butter

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.

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 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.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

AUNTY BETTY'S WHITE FRUIT CAKE



Aunty Betty's White Fruit Cake image

Light fruit cake, ideal for Christmas

Provided by lynneworthy

Time 5h

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Soak sultanas in spirit for at least 3 hours
  • Grease and line 8 " (20 cm)deep cake tin and put paper around the outside.
  • Preheat oven to moderate-180 deg C (fan 160)
  • Cream butter and sugar.
  • Add beaten eggs and then fold in flour
  • Add all the fruit
  • Bake in moderate oven(180 deg C, fan 160) for 20 mins,reduce oven to slow(150 deg C, 120 fan) and bake for 20 mins, finally reduce oven to very slow(130 deg C, 100 fan) for 3-4 hours. Leave in tin for an hour after baking

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