Moist and Delicious White Fruitcake Recipe recipes

White Fruitcake

Boozy and Moist, Nutty and Fruity with a dash of coconut...add this to your holiday baking.

Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes

Servings 4 small bundt cakes or 1 large

Ingredients

• 3/4 cup butter room temperature
• 3/4 cup sugar
• 5 beaten eggs room temperature
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup orange juice
• 1 tsp vanilla
• 1-2 cups brandy or cognac enough to cover your dried fruit
• 6 ounces white raisins
• 6 ounces dried cherries
• 3 ounces glazed citron
• 3 ounces glazed orange peel
• 2 ounces candied pineapple
• 2 cups a combination of any of these: almond slivers or chopped hazelnuts, pecans, pistachios or walnuts
• 1/2 cup unsweetened coconut
• cheesecloth

Instructions

• A day or two before you want to bake your fruitcake, combine all the dried fruit and soak it in enough brandy or cognac to cover, in an airtight container.
• Preheat oven to 275'
• Drain the dried fruit, reserving the brandy/cognac to soak the fruitcakes (or use it to soak another batch of fruit...because you will want to make this again!)
• Butter and flour your pans; alternately, use Bak-Klene...this stuff is amazing. And I used Nordic Ware 9-cup Bundt Quartet for the 4 small fruitcakes.
• Cream butter and sugar together until fluffy, 3 minutes.
• Add beaten eggs and mix until fully incorporated.
• Sift flour, baking soda and salt together and set aside
• Mix orange juice and vanilla together and set aside
• Add flour mixture in 3 increments, alternating with the orange juice mixture until just mixed.  Don't overmix.
• Gently fold in the fruit, nuts and coconut.
• If using the mini bundt pans, divide the dough equally among the pans or into the one larger bundt pan. Tap the pans on the counter to encourage the dough to settle into the crevices of the pans.
• Bake the small pans for 55-60 minutes and a large pan for 60-70 minutes or until a toothpick inserted in the center comes out clean, for both the quartet pan and single bundt pan.
• Let cool on a wire rack for a couple of minutes and then invert the pan to let the cakes gently come out.
• Once cool, wrap the cakes in cheescloth soaked in brandy and store in the refrigerator.

Pics and printable recipe available at:Nourish and Nestle

Submitted November 16, 2017 at 07:49PM by NourishandNestle http://ift.tt/2AQRKdk recipes