Winter White Fruit Cake Recipe 435

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:

• 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.

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.

Steps:

• Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
• While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
• Frost the cake while it is hot.

Steps:

• Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
• When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
• Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.

Steps:

• Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
• Cream the butter, sugar and eggs.
• Mix together the dry ingredients and add to the creamed ingredients.
• Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
• Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
• My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.