How To make White Fruitcake
4 c (1 3/4 pounds) mixed diced
-fruits and peels for -fruitcake 1/2 c Pitted dates, cut up
1/2 c Dried apricots, cut up
1/2 c Dried figs, cut up
1 1/4 c (8 ounces) light seedless
-raisins 2 c (8 ounces) blanched almonds,
-slivered 2 c Flaked coconut
2 c Sifted enriched flour
1 1/2 ts Baking powder
1 ts Salt
1 c Shortening
1 c Sugar
1 ts Rum flavoring
5 Eggs
1/2 c Unsweetened pineapple juice
Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4 1/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all
sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4 full. Bake in very slow oven (275?) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.
How To make White Fruitcake's Videos
White Fruit Cake
Will Carroll cooks his family’s White Fruit Cake for the holidays using his great Aunt Cora Bell’s recipe. #Goldenraisins #Fruitcake
Moist, Buttery and Rich Christmas Fruitcake
This moist, buttery and rich Christmas fruitcake is truly delicious! It doesn't contain any of the ingredients that tend to give fruitcakes a bitter taste that most people don't care for. This one is so good that most people who don't care for fruitcake absolutely love this recipe. I hope you'll try it, you will be amazed at how good it really is. I'm listing the ingredients below along with a link to another video that features my Maple, Sage and Spice rub for your turkey and my homemade cornbread dressing. If you enjoyed this video and found it helpful, please like and subscribe and hit the message bell so that you'll be notified whenever I post a new video. Have a wonderful Thanksgiving and thanks for watching!
Christmas Fruitcake:
2 cups sugar
6 large eggs at room temperature
1/2 pound butter, softened (do not use oleo)
1 teaspoon pure vanilla extract
3 cups all purpose flour, sifted first and then measured
1/2 teaspoon salt
1 pound candied pineapple
1/2 pound red candied cherries
1/2 pound green candied cherries
1 pound golden raisins
1/2 pound chopped pecans
1/2 pound shredded coconut
juice from one orange
Please see video for mixing and baking instructions.
Here's how to make my Maple, Sage & Spice rub and my homemade cornbread dressing:
Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
Read more:
Get the recipe:
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WHITE FRUITCAKE
I filmed this a couple years ago but thought it time to post with the Holidays coming! ---This is way better than the darker fruitcakes - no citron in this- only Cherries, Pineapple and Pecans
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.
Welcome to Like, Share & Subscribe. Thanks for watching.
#dapur2020
#fruitcake
#whitecake
#christmascake
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