Best The Absolute Best White Christmas Fruitcake Recipes

WHITE FRUIT CAKE

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.

CHRISTMAS WHITE FRUIT CAKE

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.

WHITE CHRISTMAS FRUITCAKE WITH ORANGE-BOURBON GLAZE

Steps:

• To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
• Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
• For the fruitcake; butter two (8 x 4-inch) loaf pans.
• In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
• In a large bowl beat butter until creamy (about 2 minutes).
• Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
• Add in eggs and beat just until no yellow remains in the bowl.
• In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
• Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
• Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
• Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
• Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
• Divide the batter evenly between the two pans.
• Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
• Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
• Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
• Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
• Serve or freeze until ready to use.

HOLIDAY WHITE FRUITCAKE

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.