How To make White Christmas Cake
Ingredients
CAKE:
1 1/2
cup
margarine, or butter
4
oz
white chocolate baking bar
1 1/2
cup
buttermilk
4
each
eggs, slightly beaten
1/4
teaspoon
rum extract
3 1/2
cup
flour
1
cup
pecans, toasted, chopped
2 1/4
cup
sugar
1/2
cup
flaked coconut
1
teaspoon
baking soda
1
teaspoon
baking powder
WHITE chocolate FROSTING:
4
oz
white chocolate baking bar
1/2
cup
margarine or butter, softened
11
oz
cream cheese, softened
6
cup
confectioners sugar, sifted
GARNISH:
1/2
cup
flaked coconut, toasted
16
each
pecan halves, toasted
Directions:
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened margarine or butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), with an electric mixer until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
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Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
White Cake in grams:
- 220 gr Cake Flour
- 50 gr Almond Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 160 gr White Sugar
- 40 gr Coconut Oil
- 110 gr Soft Butter
- 3 Egg Whites
- 125 gr Yogurt
- 85 gr Whole Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
___________________________
Recipe in cups:
- 1 1/2 cups Cake Flour
- 1/2 cup Almond Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 3/4 cup White Sugar
- 1 stick of Butter
- 3 Tbsp Coconut Oil
- 3 Egg Whites
- 1/2 cup unsweetened full fat Yogurt
- 1/4 cup + 2 tbsp Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
Enjoy!
♥
no egg no alcohol christmas cake recipe | eggless christmas fruit cake | kerala plum cake
full recipe:
Music:
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. this is an eggless version, but the popular traditional variant is rum fruit cake or brandy christmas made and served for christmas. unlike other traditional cake recipes, this plum cake is loaded with dry fruits and fruit flavours to cherish in each bite.
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with step by step photo and video recipe. cake recipes are very common dessert recipes for most of the occasions and celebration feast. these are generally single flavoured cake with different types of frosting. however, for christmas festival there is a dedicated cake recipe. even though it is generally known as christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite.
Easy and Simple Fruit Cake Recipe ❗ SUBTITLES ❗
#christmascake#christmasfruitcake#easycake#simplechristmascake#easychristmascake#easyfruitcake
Ingredients:
1 cup (16TBsp) 225g butter
2TBsp (45g) honey
2/3 cup (100g) brown sugar
zest of lemon
zest of orange
vanilla
spices
1tsp baking powder
1 2/3 cup (230g) flour
3 eggs
3/4 cup (100g) any nuts
3 cups (560g) dry fruits
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
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#platinitwithwendy #fruitcake #goanfood
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Christmas Cake - EASY moist fruit cake!
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!
Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
#fruitcake
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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