White Fruit Cake Recipes

MRS. HARVEY'S WHITE FRUITCAKE RECIPE

Steps:

• Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup of flour.
• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift together remaining flour and baking powder; fold into butter, sugar and egg mixture.
• Stir in vanilla and lemon extracts.
• Blend in fruit and nuts.
• Grease a 10-inch tube pan. Line with parchment, waxed paper or foil, grease again.
• Pour batter into prepared pan.
• Place in cold oven and bake 2 to 3 hours @ 250 degrees.
• Check cake after 1 hour and then again in 30 minutes.
• When done, remove from oven and cool in pan.
• Note: We also baked this as cupcakes, check these after 30 minutes.

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 FRUIT CAKE RECIPE

Steps:

• hop raisins, cherries and pineapple.
• In a mixing bowl, combine together the chopped fruit with currants, orange peel, and citron.
• Soak in orange juice for 2-3 hours.
• Preheat oven to 135 degrees C.
• Place a small pan of water in the oven.
• Line three loaf pans with doubled waxed paper.
• Now Place butter and confectioner's sugar in a large bowl.
• Beat until light and fluffy.
• Beat egg yolks in a separate bowl.
• Then stir in the butter mixture.
• Stir in fruit, juice, and cashew.
• Gradually stir in the sifted flour.
• In a clean bowl, beat the egg whites to peaks.
• Fold into batter.
• Fill pans 2/3 rd full.
• Bake for 2 hours or until a toothpick inserted in the center comes out clean.
• Turn on a wire rack and let them cool completely.
• Cut into slices and save in an air-tight container. Delicious White Fruit Cake is ready to serve.

WHITE FRUIT CAKE

Steps:

• Dredge all fruit with 1 cup of the flour. Cream butter and sugar. Add eggs, then add flour and baking powder a little at a time. Add lemon extract. Fold in all fruits and nuts. Line the bottom and sides of an angel food cake pan with waxed paper. Pack cake in pan and put in brown paper bag and tie bag over the top to prevent water from getting on cake. Place on small pan in bottom of large pressure cooker canner. Put water in pan up to the bottom of small pan. Steam for 1 hour 15 minutes with pet cock open. Take out of cooker, remove paper bag and bake in oven for 20 to 30 minutes at 250 degrees. Take out of oven and let stand until cool, then turn out of pan and remove waxed paper. Wrap and let stand until ready to eat. Will keep indefinitely in refrigerator or freezes well.

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.

EASY WHITE FRUIT CAKE

Steps:

• Cream butter and sugar, beat eggs well, add to butter and sugar mixture. Use enough flour to flour fruits and nuts, add baking powder to remaining flour. Fold into butter,eggs,lemon and vanilla flavoring, cherries,pineapples and nuts. Pour into greased paper lined tube pan. Place in cold oven and bake 250 degree for 3 hours. Cool cake in pan.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

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.

AUNTY BETTY'S WHITE FRUIT CAKE

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

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.