Best Blonde Fruitcake Recipes

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

SOUTHERN FRUITCAKE

Steps:

• Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well., Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.

GOLDEN FRUITCAKE

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BLONDE FRUITCAKE RECIPE RECIPE

Steps:

• PREP 1 hr COOK 1.5 hrs READY IN 3 hrs Mix fruit and nuts in a large bowl. Prepare pan(s): for loaf pans, cut a strip of paper (waxed or parchment) or foil as wide as the pan is long, and long enough to cover bottom and sides and come a little above the sides of the pan. This makes it easy to remove the heavy, breakable cake from the pan. Oil or butter the pan, press the paper or foil firmly into the pan, and oil it also. For a tube pan, cut a circle to fit bottom with a cut-out for the tube. If pan is not a spring-form, cut a strip to line the side as well. Oil as for loaf pan. Preheat oven to 300° F. Separate eggs. In a large mixing bowl, cream butter and sugar until smooth. Beat in egg yolks, one at a time. Mix in orange juice and vanilla. Mix together flour,salt, baking powder and nutmeg. Add, in 3 batches, to egg mixture, stirring each addition in well. Beat egg whites to firm peaks and fold gently into batter. Pour batter over fruit and nut mixture and mix gently but thoroughly, using your hands, if necessary. Divide batter evenly into prepared pans, pressing down into corners. Dip fingertips in water and smooth tops, pushing large chunks down into batter. Bake 60 - 75 minutes, or until a toothpick inserted into the center comes out clean. If tops seem to be getting too dark towards the end of the baking time, cover loosely with foil. Cool in the pan for 20 - 30 minutes, then remove, carefully, to a rack to cool completely. Cake can be served fresh, or kept, wrapped and refrigerated, for weeks. (If desired, drizzle top with several tablespoons of brandy or rum, wrap, and allow to age for a week in a cool place).

CANDIED HOLIDAY FRUITCAKE

Steps:

• Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
• Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.