Winter White Fruit Cake Recipes

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:

• 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. 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.

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 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
• Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
• Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
• Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
• On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
• On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.

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.

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.