Best White Fruit Cake Recipes

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.

FRUIT-FILLED WHITE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency., Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.

WHITE CAKE WITH MINCEMEAT FILLING AND GLACEED FRUIT

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.
• Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.
• With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)
• Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.
• Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.
• Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.
• Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.
• To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).
• Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.

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.

LADY ROSE'S WHITE FRUIT CAKE COOKIES

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Grease or spray a cookie sheet with non stick cooking spray and set aside till needed.
• 2. In a mixing bowl, cream together the butter with the brown sugar till well mixed. Add the eggs one at a time, mixing well after each addition. Then add orange juice and orange marmalade & beat again to blend.
• 3. In a small bowl add 1 1/2 cups flour, then add ,cinnamon, nutmeg, allspice,baking powder, mix together with spoon & stir about 1/3 of flour mixture into creamed mixture, and alternating with the orange liqueur, & orange extract, until all has been incorporated into batter.
• 4. Next combine cherries with remaining 1 1/2 cups of flour, and toss to coat evenly in flour, then add to cookie dough. I switch to a wooden spoon at this point. Blend cherries and then add the chopped nuts, stir well until they are thourgly blended.
• 5. Drop by tablespoon full onto prepared cookie sheet about 2 inches apart. Bake in preheated 350 degree F. oven for 12 minutes. Remove from oven but allow cookies to remain on cookie sheet for an additional 5 minutes, then remove to a wire baking rack to cool completely. You are now ready to enjoy.

COCONUT WHITE FRUIT CAKE

Steps:

• Preheat the oven to 325 degrees. Line the bottom of a tube or loaf pan with brown paper and grease the paper. In a large bowl, beat the egg whites until stiff peaks form, and set aside. In another large bowl, combine the candied fruits, raisins, and nuts. Add the flour and salt, and toss to mix; set aside. Cream the butter and sugar. Add the beaten egg whites, then the coconut and vanilla. Add the fruit to the coconut mixture. Pour the batter into the prepared pan and bake for 2 1/4 hours.

WINTER-WHITE FRUIT CAKE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract. Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan. Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

MOM'S WHITE FRUIT CAKE

Steps:

• Slice apricots. Mix with all fruits except crushed pineapple. Pour Port (or either wine or rum) over fruit.Mom said "at least one cup". I use 2 cups Port. If using rum 1 cup might be better,
• Mix and let stand over night. Drain a bit if there is alot of liquid.
• Add part of flour and mix well.
• Sift rest of four with dry ingrediants
• Cream together Butter and Sugar then beat in eggs one at a time.
• Add Vanilla
• Add dry ingredients, crushed pineapple and nuts.
• Butter bread pans and line with wax paper. Butter paper.
• Bake at 325 for 1 1/2 hours. Put a small pan of water in the oven while baking.
• Let cool in pans. Remove from pans (leave wax paper in place).
• Wrap each loaf in cheese cloth. Splash them with rum or brandy.
• Keep in refrig for at least a week in an airtight container.

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.

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 (1968 SWEEPSTAKE WINNER)

Steps:

• 1. Be sure to have all ingredients at room temperature, 70 degrees or above. NOTE: (Mr. Harley said it did not matter if you wanted to use pineapple that was not colored -- it all tasted the same.)
• 2. Use a standard size tube pan (10x4). Line with pieces of heavy brown paper, like the kind you get at the grocery store, or some other heavy paper. Set the pan on paper and draw circle around for the bottom. Also cut paper in strips as follows: 4 inches wide for the sides, one strip 5 inches wide for the tube.
• 3. Keep back a few pieces of the fruits for decorating except the dates. If you have not already prepared your fruits you may now do so.
• 4. Place all prepared fruits in a large mixing bowl or baking pan.
• 5. Now sift your flour and stir about 1/3 cup over the fruit and blend well.
• 6. Preheat oven to 225 F (slow oven)
• 7. Now grease bottom and sides including tube with butter. Cut three inch slits in top side of paper for sides, cut slits about two inches apart (so it will conform to the angle of the pan)
• 8. After pan is well greased, place paper on bottom and other greased parts and then grease the paper, too.
• 9. Now blend sugar and butter in mixing bowl. After well blended, place speed on "cream butter-sugar" and beat for 15 minutes. Don't guess at the time, watch the clock.
• 10. Now pour the creamed butter and sugar over the floured fruit and nuts stirring until well mixed.
• 11. Now place the eggs in the small mixer and beat on high speed for one minute, now stir eggs in to the mixture blending well
• 12. Then add the flour in three parts stirring well after each addition.
• 13. Now the wine, pour a little all over the batter then stir in well. You are now ready to dip the batter in your prepared baking pan. Smooth batter even over top with bottom of tablespoon. Now decorate with half cherries, small slices of red and green pineapple and "whole" half nuts.
• 14. Now place in preheated oven. Bake timing varies from 3 hours and 30 minutes to 4 hours. Use cake tester or a straw, start checking at 3 hours and thirty minutes. Check in middle of cake on both sides, when tester or straw comes out clean with no "gluie" substance cake is done.
• 15. Place on cooling rack for fifteen minutes in a cool spot, check around tube, when you can wiggle the cake loose from the tube, remove cake from pan by turning upside down on a dinner plate.
• 16. Now remove all paper and then return to cooling rack the same way you removed it (turning it back to upright for cooling). Now place in a cool place until completely cooled. (Not the refrigerator)
• 17. Now slide cake to a smooth surface for a few hours, more to get well set, or leave on cooling rack.
• 18. Wrap in aluminum foil and place in cake box, if no box, wrap in about four double sheets of newspaper and seal with tape. Let stay two weeks or more in cool place before cutting. Do not freeze until after three weeks of baking. If you desire to make two, five-pound cakes or one seven-pound and one three-pound (loaf pan) just double the recipe.
• 19. There is no harm in cutting a fruit cake after it has cooled awhile, to check for dunness. If a little gooey, preheat oven and bake for about thirty minutes or more. Be sure and replace the slice after tasting and testing the thin part.

WINTER-WHITE FRUIT CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract.
• Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan.
• Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

BEST WHITE FRUIT CAKE ON EARTH RECIPE - (3.9/5)

Steps:

• Cream butter and sugar. Add well-beaten eggs and blend well. Chop nuts and fruit and mix with part of the flour. Sift remaining flour, baking powder and salt. Fold into egg and butter mixture. Add flavorings, mix, then add fruit and nuts, mixing in well. Pour into greased and floured bundt pan. Place in cold oven and bake at 250 degrees for 3 hours. Cool in pan on cake rack.

RED, WHITE AND BLUE FRUIT "CAKE"

Steps:

• In medium bowl, beat cream cheese, yogurt and sugar with electric mixer on medium speed about 30 seconds or until smooth.
• Just before serving, place 1 watermelon round on serving platter; top with one-third of the cream cheese mixture. Place half of the berries on top of cream cheese. Gently place second watermelon round over berries. Repeat layers of cream cheese mixture, berries (saving a few for the top) and watermelon round. Spread remaining cream cheese mixture on top, and garnish with remaining berries.

KIT'S TWISTED NANA'S WHITE FRUIT CAKE...

Steps:

• Heat oven to 300F. Lightly grease & flour 3 loaf pans.
• In large bowl cream the butter, gradually add in the sugar & mix together.
• In a separate large bowl mix all your fruits & walnuts mixing ever so softly.
• Then add in 5 cups of the flour to cream mixture, with the last 3 ingredients & mix well.
• Add the last cup of flour to the bowl with the fruit & mix to coat each. Then pour fruit into the cream mixture & blend extra well.
• Pour into greased pans & bake for 2 hours.Let cool for 10 mins & take out of pans.

WHITE FRUIT CAKE

Steps:

• 1. One lb. flour, 1lb. butter, 1 lb. sugar, 1lb. grated cocoanut which must be very fresh, 1 lb. citron cut fine, 1 lb. almonds blanched and cut into small pieces, 12 eggs. This is mixed and baked the same as Black Fruit Cake, though it does not require quite so long a time to cook. Mrs. Sallie Howard Bush, Birmingham, Alabama.

WHITE FRUIT CAKE

Steps:

• DIRECTIONS 1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight. 2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper. 3. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and nuts. Mix in sifted flour. 4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. 5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.