WHITE FRUIT CAKE RECIPES RECIPES

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Lightly grease 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper rounds, and spray paper.
• Combine butter and sugar in bowl of a heavy-duty stand mixer fitted with paddle attachment. Beat on medium-high speed until creamy and fluffy, 3 to 5 minutes. Stop mixer, and scrape down sides. With mixer running on low speed, add egg whites, 1 at a time, stopping to scrape down sides as needed. Add extracts, beating on low speed just until combined.
• Whisk together flour, baking powder, and salt in a bowl. Gradually add flour mixture to egg mixture, alternating with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Divide batter evenly among prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean and edges begin to pull away from pans, 24 to 26 minutes.
• Cool Cake Layers in pans on wire racks 15 minutes. Invert onto wire racks, remove pans, and cool completely before frosting, 30 minutes. (Alternatively, wrap in plastic wrap, and freeze 2 hours or refrigerate 4 to 6 hours before frosting.)
• Prepare the Vanilla Buttercream: Beat butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce speed to low. With mixer running, gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape down sides as needed. Beat in vanilla and salt. With mixer running on medium speed, gradually add cream, beating until fluffy and spreadable, about 30 seconds.
• Place 1 Cake Layer on a serving plate or cake stand. Spoon about half of buttercream into a large 16-inch disposable piping bag. Cut a 1/2-inch opening in tip of bag. Pipe buttercream, 1/3 inch high, in concentric circles starting from the outside and working your way in. Top with second Cake Layer; repeat process, refilling bag as needed. Top with third Cake Layer; repeat process. Generously cover cake with buttercream using an offset spatula. Drag spatula around sides of cake, starting at the bottom. Smooth top of cake
• Insert rosemary into top of cake; dust with powdered sugar. Top with cookies.

Steps:

• Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
• Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
• Preheat oven to 150°C (130°C fan-forced).
• Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
• Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.