How To make White Fruitcake

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????

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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 ????????

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Better Than Grandma’s Fruitcake

Better Than Grandma’s Fruitcake

1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces

Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.

Spray well a Bundt pan or 10” tube pan.

Cream butter and sugar; add eggs and applesauce.

Add sifted flour, baking powder, baking soda, salt, and spices.

Add both extracts.

Fold in fruit and nuts.

Bake approximately two hours and fifteen minutes until toothpick comes out clean.

Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.

NOTE: Cake slices beautifully after it’s refrigerated.

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#desserts #dessert #fruitcake #traditional #holidayseason #holidaydessert

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

Old Fashioned Fruitcake| Christmas| Restless Chipotle

The best fruitcake ever! It's made from a recipe that's over 60 years old and is absolutely delicious! Pecans, cherries, dates, and pineapple are held together with just a whisper of batter.

Get the printable recipe, nutrition information, and more:


2 loaves

Ingredients
1 pound pecans
1 pound dates, pitted and chopped
½ pound candied cherries, (red and geen)
½ pound candied pineapple, (red and green or yellow)
¾ cup sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract

Instructions
Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
Fill the pan with hot water as needed during baking.
Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
Spray wax paper with cooking spray.
Chop dates and nuts.
Add them to a large bowl.
Sift dry ingredients over fruit and nuts and mix in with your hands.
Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
Place the filled loaf pans onto the rack above the pan with hot water.
Bake at 250 for 1 hour and 45 minutes.
Let cool.

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Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time!

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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites

With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!

Full Written Recipe -

#platinitwithwendy #fruitcake #goanfood
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How To Make Belizean White Fruit Cake

Nothing like a Belizean Christmas Fruit Cake to set the holiday mood. This cake uses regular ingredients already in the pantry. With the addition of orange juice instead of milk gives the cake a more fruity taste and will act like a preservative.
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