WHITE FRUITCAKE RECIPES

Name: Delicious White Fruitcake
Prep time: 15 min
Total time: 3 h 15 min
Yield: 40
Ingredients: 1 3/4 cups All Purpose or Unbleached Flour; 1 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 1/2 cups margarine or butter, softened; 1 tablespoon vanilla; 1 tablespoon lemon extract; 5 eggs; 1 lb. (4 cups) pecan halves; 1 lb. (2 cups) cut-up candied pineapple; 3/4 lb. (1 1/2 cups) whole or cut-up candied cherries

DELICIOUS WHITE FRUITCAKE RECIPE - PILLSBURY.COM

Delicious White Fruitcake Recipe - Pillsbury.com image

For best flavor, we recommend making this traditional holiday cake two to three weeks in advance.

Provided by Pillsbury Kitchens

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 40

Number Of Ingredients 11

Ingredients

1 3/4 cups All Purpose or Unbleached Flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups margarine or butter, softened
1 tablespoon vanilla
1 tablespoon lemon extract
5 eggs
1 lb. (4 cups) pecan halves
1 lb. (2 cups) cut-up candied pineapple
3/4 lb. (1 1/2 cups) whole or cut-up candied cherries

Steps:

Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except pecans and fruits. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in pecans and fruits. Spoon batter into greased and floured pans.
Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans; cool completely. Wrap tightly in plastic wrap or foil. Store in refrigerator up to 1 month or freeze up to 3 months.

Nutrition Facts : Calories 260 , CarbohydrateContent 28 g, CholesterolContent 25 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 serving, SodiumContent 180 mg, SugarContent 17 g

EASY LIGHT FRUITCAKE RECIPE | ALLRECIPES

Easy Light Fruitcake Recipe | Allrecipes image

This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.

Provided by Carol

Categories Wedding Cakes

Yield 2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan

Number Of Ingredients 15

Ingredients

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 ½ cups candied mixed fruit peel
1 cup almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
¼ cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 almonds, split

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Nutrition Facts : Calories 618 calories, CarbohydrateContent 104.8 g, CholesterolContent 87.2 mg, FatContent 20.8 g, FiberContent 3.6 g, ProteinContent 7.8 g, SaturatedFatContent 10.5 g, SodiumContent 240.8 mg, SugarContent 57.3 g

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