White Velvet Fruit Cake | @DAPUR2020
@DAPUR2020
White Velvet Fruit Cake
Ingredients
120g Butter
100g Castor Sugar
3 Egg Whites, large
210g Self-Raising Flour
1 tsp Vanilla Essence
250g Mixed Fruits
A handful Walnuts, chopped
295ml Natural Yogurt
1/2 tsp Salt
Cherries for garnishing
(using 9in x 4in loaf pan or 7-inch round pan)
Bake at 170c for 50 to 60mins.
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Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
#cakes #5minuterecipe #fruitcake #baking #desserts
???? Welcome to #easyquickrecipes where we make cooking simple and fun! Today, we're sharing a recipe that's so easy and delicious, that you'll want to make it every day! Cooking does not get easier than this! This is actually one of the best fruit cakes, from our 5 minute recipes lot! And it is filled with a lot of dried fruits!
???? In this video, we're going to show you how to make a simple fruit cake in minutes! With the addition of fruits and nuts, this cake has a very festive smell! It's a great way to enjoy a cup of tea or coffee in just a few minutes!
???? So, put the kettle on, and let's get baking! Don't forget to like, share, and subscribe for more easy and tasty recipes. Leave a comment below and let us know how it turned out!
Happy baking! ????????????
???? Turn ON Subtitles To get Your Language!
???? Ingredients:
Butter 130g (½ cup, 1 tablespoon)
Sugar 100g (½ cup)
3 Eggs
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Plain flour 200g (1 ⅓ cups)
Baking powder 1 1/4 teaspoons
Dried Fruit and Nuts 150g (about 1 cup)
Measuring cup size - 240ml
Baking pan 21x11x6 cm
Bake in a preheated Oven at 170c (338f) for 40 - 45 minutes
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Pineapple White Fruitcake
This easy Vintage Pineapple White Fruitcake recipe is going to turn you into a Fruitcake Lover!
Full disclosure, I like dark fruitcake, the kind soaked with rum - lol. Up until I made this I did not like white fruitcake at all, well colour me shocked because this recipe is so delicious I was sad when it was gone.
I hope you give white fruitcake a second chance with this Pineapple White Fruitcake recipe!
Download the PDF here:
Read the blog here:
If you enjoyed this recipe please like and subscribe to see what else I am going to get up to.
00:00 - Start
00:09 - Recipe
04:19 - Out of the Oven
04:46 - Taste Test
Christmas Fruit Cake - Norah's Cooking Diary
In this video I am going to share with you a Christmas Fruit Cake Recipe.
Moist and flavorful, this fruit cake with a buttery and citrusy aroma has a taste that is absolutely delicious. The added orange liqueur gives that extra flavor and aroma to the fruit cake. Christmas is made complete with this beautiful Christmas Fruit Cake.
Happy cooking????
???? Please visit to see my other cooking videos.
If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? With the liqueur added, the fruit cake can be stored a longer period (typically up to 3 months). Brandy, whisky and dark rum is a good substitute for the orange liqueur.
???? You could use any types of dried mixed fruits that you prefer.
???? I used a fan forced oven set to 120°C to bake the cake. I increase the temperature to 160°C for the final 10 mins of cooking time in order to brown the cake’s surface; If a conventional oven is used the temperature would be 140°C and the last 10 mins of cooking time would require a temperature of 180°C to brown the cake.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
CHRISTMAS FRUIT CAKE
====================
✅️ 450 Gm Plain Flour
✅️ ¼ Tsp Ground Cinnamon
✅️ ¼ Tsp Ground Nutmeg
✅️ ¼ Salt
✅️ 1 Kg Mixed Fruit
✅️ 200 Gm Glace Cherries
✅️ 200 Gm Mixed Peel
✅️ ½ Cup Orange Liqueur
✅️ 250 Gm Brown Sugar
✅️ 250 Gm Butter, softened
✅️ 4 Eggs (±64 gm each)
✅️ 2 Tbsp Orange Marmalade
✅️ 1 Tsp Vanilla Bean Paste
## METHOD OF PREPARATION##
## STEP 1 ##
Cut the glace cherries into small pieces and transfer them into a bowl. Empty the mixed peel and the mixed fruits into the bowl. Add orange liqueur (optional) into the bowl and mix this thoroughly with the mixed fruits. Transfer into a food container and let the mixed fruits soak with the liqueur for 24 hours.
After 24 hours, shake and flip the container containing the mixed fruits soaked with liqueur to mix well. Set the container aside with its lid removed.
## STEP 2 ##
Line a square (bottom loose) cake tin with 2 layers of baking paper neatly.
Whisk plain flour, ground cinnamon, ground nutmeg and salt in a bowl to mix well and set aside.
## STEP 3 ##
Beat brown sugar and softened butter in a bowl with a handheld mixer on LOW speed for 5 mins until they turn pale brown in color. Add orange marmalade and vanilla bean paste to the bowl. Beat the mixture together on LOW speed for 1 min until they are well combined.
Add to the bowl 1 egg at a time, beat each egg until it has blended well with the mixture, then continue to add the remaining eggs, each time repeating the process and blend the egg well with the mixture. Sometimes oil may start to separate from the mixture. This is acceptable.
Sift the flour mixture into the bowl in batches and fold the mixture to mix well with a hard spatula. In between each batch of flour being sifted and mixed into the bowl, add the mixed fruits into the same bowl and fold the mixture with the spatula. Repeat the process until all the flour and mixed fruits are added. The batter should become thick now. Keep folding until the mixture are mixed thoroughly.
Fill the cake tin prepared earlier with the thick mixed fruits batter. Press the thick batter while spreading them evenly in the cake tin with a soft rubber spatula; this will remove any air pocket in the batter. Gently rub the top of the batter with the rubber spatula to smoothen the surface. Tap the cake tin on the table several times to remove any trapped air bubbles within the batter. Bake the cake in the oven's lowest rack for about 2 hours and 10 mins set to 120°C. After the first 1 hour, rotate the cake tin 180° so that the cake will cook evenly. Continue to bake the cake for another 1 hour 10 mins. For the last 10 mins of cooking time, increase the heat to 160°C to brown the cake’s surface.
Remove the cake from the oven. Immediately brush the cake with about ¼ cup of orange liqueur to add that extra flavor (Optional). Leave the cake to cool completely.
## STEP 4 ##
Once the cake is cooled completely, unmold the cake. Transfer the cake into a food container. The cake is ready to be served if orange liqueur is not added as per Step 3, otherwise brush the cake with more orange liqueur (optional) to have a richer flavor. Cover the cake container with its lid and keep the container aside for between 2 weeks to 1 month (best 1 month) to allow the liqueur to age with the cake.
## STEP 5 ##
When the cake is ready to serve, cut the cake with a sharp knife. Enjoy the Christmas fruit cake over a cup of hot tea or coffee.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Malandragem
#norahscookingdiary
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fruit Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #fruitcake #fruitcakerecipe
Purchase Collard Valley Cooks Cookbooks:
Tammy’s Christmas Fruitcake (New Recipe is not in our Cookbooks)
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS
Read the entire recipe before beginning. Do not
preheat the oven!
In a mixer mix the butter and sugar until fluffy. Add
eggs one at a time, beating in between.
Add Apple pie spice and vanilla extract. Add grape
juice and mix well. Add flour and beat for 2 minutes
on medium speed.
In a separate bowl add 1/3 CUP FLOUR then add your
fruit and mix until fruit is coated well with flour. Add
pecans and dates and mix well. Pour batter into bowl
with fruit and nuts. Mix well.
Spray pans with baking spray and fill 3/4 full of
batter. Put cake in a cold oven and then put on Bake
at 350 degrees and bake 30 minutes. Turn oven to
250 degrees and bake for 2-4 hours. Cook time will
vary depending on size and depth of cake. Cake must
be done before topping with fruit. After you top cake
cook another 30 minutes for pecans to toast.
For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.) 1-2 CUPS OF LARGE
MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I
LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
Heat jelly (your choice apple or orange marmalade)
in a non-stick small pot or skillet.
Pour over fruit and mix until fruit and nuts are coated
well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA
FANCY (THESE ARE CHOPPED SMALL) (1 CUP)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES
TIPS:
WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR
TOP OF CAKES TOO!
DO NOT PLACE TOPPING ON CAKE BEFORE IT IS SET
IN MIDDLE OR IT WILL SINK DOWN INTO THE CAKE.
DO NOT USE OLD ENGLISH FRUIT UNLESS YOU TASTE
AND MAKE SURE YOU LIKE THE CITRON AND FRUITS,
REPLACE WITH OTHER MIXED FRUITS IF YOU DO NOT
LIKE IT.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Belizean White Fruit Cake
NO ROCK CAKE: Fruit Cake. This is the counterpart to the Belizean Black Fruit Cake. This cake is light and moist and the fruits are scattered throughout the cake.