White Fruit Cake By Paula Deen Recipe

White Fruitcake My Country Table

WebNov 1, 2021 · Cut the remaining cherries, along with the pineapple in half and set aside with the 20 pecan halves. In a large bowl, whisk together …

Rating: 5/5(4)
1. Butter or grease the bottom of an angel food or tube cake pan. Line the pan with either parchment paper or a piece of brown paper bag. Butter or grease the top of the paper round. See pictures and instructions above recipe.
2. From the 8 ounces each of red and green cherries, pick out and set aside, 10 each of the best green and red cherries to use for decorating the top of the cake. Cut the remaining cherries, along with the pineapple in half and set aside with the 20 pecan halves.
3. In a large bowl, whisk together the flour, baking powder and salt and set aside.
4. Place the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Mix on medium high speed for at least 2 minutes until the mixture is light smooth and creamy. (It will no longer have a gritty sugary appearance). Add the eggs , one at a time, and mix to thoroughly incorporate. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Stop mixing just before the last addition of dry ingredients are totally incorporated. You’ll see some little streaks of flour in the mixture.

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No Bake Fruitcake by Paula Deen Recipe Food.com

WebDec 16, 2019 · Spray 10 mini loaf pans with vegetable oil cooking spray. In a 2-quart saucepan, heat the milk and marshmallow together over low …

Rating: 4.5/5(5)
1. Spray 10 mini loaf pans with vegetable oil cooking spray.
2. In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
3. Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
4. Remove the mixture from the heat.

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White Fruitcake Recipe

WebSep 30, 2022 · 1. Combine the fruit in a bowl. Pour in the orange juice, cover, and soak overnight. 2. Preheat the oven and place a small pan of …

1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
2. 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.
3. 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.
4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.

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