White Chocolate Orange Fruitcake Recipes

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.

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.

Steps:

• For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.
• Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.
• Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes.
• Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.
• Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.
• Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.
• For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.
• Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.

Steps:

• Make the Shortbread:
• Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
• Whisk flour, almonds, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
• With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
• Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
• Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
• Make the Glaze and Assemble:
• Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
• Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
• Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
• Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

Steps:

• Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
• In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
• Preheat oven to 325°F.
• Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
• To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in vanilla, orange zest and cinnamon.
• Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
• Add 1 cup flour and beat until well blended.
• Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
• Add to batter and mix thoroughly.
• Turn batter into prepared pan and smooth top.
• Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
• Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
• Remove springform pan from water bath.
• Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
• When completely cool, run a sharp knife around edges of pan to loosen cake.
• Remove springform side of pan.
• Carefully remove cake from bottom of pan; peel off wax paper.
• Wrap cake in plastic wrap, then wrap in foil.
• Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
• For longer storage, freeze cake.
• Do not frost at this time.
• To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
• Stir in white chocolate, mixing well.
• Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
• Stir in Grand Marnier.
• Cover and refrigerate until glaze thickens to spreading consistency.
• An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
• Garnish edge of top of cake with apricot halves.
• Sprinkle additional chopped pecans over center of cake.
• Return to refrigerator until serving time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
• Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
• Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugar.
• Add the eggs, one at a time, beating until combined.
• Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
• Add the dry ingredients to the wet ingredients.
• Beat for 3 minutes on medium speed.
• Fold in the orange zest (reserve the remaining zest for the icing).
• Pour the batter into the prepared baking pan.
• Sprinkle the white chocolate chips on top of the batter.
• If they do not sink in, tap pan gently once on the counter.
• Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
• Glaze:.
• While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
• Stir to combine.
• Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
• Then let cake cool on a rack to room temperature before adding icing.
• Icing:.
• Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
• Add a little more juice or milk if too stiff.
• Mix in the remaining orange zest.
• Scrape into a zip-top bag, press out the air, and seal.
• Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
• Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.