How To make White Fruitcake

Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking

Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.

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Super Moist, Light and Soft CHRISTMAS FRUIT CAKE Recipe| Step by Step Explained |

#cristmasrecipe #cakerecipe #fruitcakerecipe

This easy fruitcake is perfect for Christmas. It's light, moist, tender, soft, and full of dried fruits. This fruit cake is a welcome addition to the holiday table. You will definitely enjoy this recipe. If you liked this video, please like, subscribe, and share.
Easy cake recipe, Christmas cake recipe, fruit cake recipe, how to make fruit cake, fruit cake moist, fruit cake, soft fruit cake recipe, moist cake recipe, simple fruit cake recipe, how to make moist cake, fruit cake without oven, soft fruit cake recipe

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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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THE PERFECT FRUITCAKE - Christmas Experiment #2 - 1922 Recipe

Fruitcake is NOT something I ever thought I would enjoy. My experience with the traditional door-stopper of a cake was less than pleasant and I completely wrote off fruit cake as something that was never going to enter my house ever again.

HOWEVER.... I stumbled upon this white fruitcake and thought the ingredients were benign enough to give it a shot and HOLY ANGEL FOOD CAKE BATMAN!! Who knew making a fruitcake with an angel food base would be the ticket! It is light, airy, fresh, and honestly reminds me more of Easter than Christmas. But if this is indeed a fruitcake, I am making a huge concession for it!

This would be the fruitcake you give to people you like. If you don't like them, then the sticky doorstopper type would be more appropriate :)

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Start Your Christmas Baking with This Vegetarian Cake - Eggless White Fruit Cake Recipe

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Eggless White Fruit cake Recipe:

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All Purpose Flour / Maida - 1 cup 120 grams
Wheat flour 1/2 cup
Baking Powder - 1 tsp
Baking Soda / Cooking Soda - ¼ tsp
Oil - 1/2 cup
Sugar - ¾ cup 150 grams
Sweetened Condensed Milk - ½ cup 120 ml
Milk - ¾ cup 180 ml
Vanilla Essence - 1 tsp
Soaked Dried Fruits - 1 cup to 1.5 cup

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Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes

Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes Recipe Download:

Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fruit Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

#collardvalleycooks #fruitcake #fruitcakerecipe

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Tammy’s Christmas Fruitcake (New Recipe is not in our Cookbooks)
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS
Read the entire recipe before beginning. Do not
preheat the oven!
In a mixer mix the butter and sugar until fluffy. Add
eggs one at a time, beating in between.
Add Apple pie spice and vanilla extract. Add grape
juice and mix well. Add flour and beat for 2 minutes
on medium speed.
In a separate bowl add 1/3 CUP FLOUR then add your
fruit and mix until fruit is coated well with flour. Add
pecans and dates and mix well. Pour batter into bowl
with fruit and nuts. Mix well.
Spray pans with baking spray and fill 3/4 full of
batter. Put cake in a cold oven and then put on Bake
at 350 degrees and bake 30 minutes. Turn oven to
250 degrees and bake for 2-4 hours. Cook time will
vary depending on size and depth of cake. Cake must
be done before topping with fruit. After you top cake
cook another 30 minutes for pecans to toast.
For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.) 1-2 CUPS OF LARGE
MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I
LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
Heat jelly (your choice apple or orange marmalade)
in a non-stick small pot or skillet.
Pour over fruit and mix until fruit and nuts are coated
well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA
FANCY (THESE ARE CHOPPED SMALL) (1 CUP)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES
TIPS:
WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR
TOP OF CAKES TOO!
DO NOT PLACE TOPPING ON CAKE BEFORE IT IS SET
IN MIDDLE OR IT WILL SINK DOWN INTO THE CAKE.
DO NOT USE OLD ENGLISH FRUIT UNLESS YOU TASTE
AND MAKE SURE YOU LIKE THE CITRON AND FRUITS,
REPLACE WITH OTHER MIXED FRUITS IF YOU DO NOT
LIKE IT.

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