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White Christmas Cake recipe

White Christmas Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This Christmas cake is a little different from the traditional. It calls for a variety of dried fruit and doesn't need to age. The orange juice lends a beautiful citrusy flavour, making it lighter than your average Christmas cake.

124 people made this

IngredientsServes: 36

  • 175g candied pineapple pieces
  • 425g sultanas
  • 250g glace cherries
  • 150g dried currants
  • 50g candied orange peel
  • 50g candied citron
  • 125ml orange juice
  • 450g butter
  • 475g icing sugar
  • 8 eggs, separated
  • 425g pecans, chopped
  • 375g sifted plain flour

MethodPrep:30min ›Cook:2hr ›Extra time:7hr30min › Ready in:10hr

  1. Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.
  2. Preheat oven to 140 C / Gas mark 1. Place a small pan of water in the oven. Line one 19x12x9cm (1kg) loaf tin and two 17x11x8cm (500g) loaf tins with parchment or doubled greaseproof paper.
  3. In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full.
  5. Bake for 2 to 2 1/2 hours until golden brown, or until skewer comes out clean when inserted.

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Reviews & ratingsAverage global rating:(109)

Reviews in English (99)

This was a great recipie last year, when I ran out of time for making xmas cake and it was very simple. Tasted great too!-08 Nov 2009

Used different ingredients.i didn't use candied pineapple-just pineapple chunksi used candiedgingerit worked really well fantastic recipe-24 Dec 2008

A delightful fruit cake with a nice citrus flavour. A very nice recipe, thank you.-15 Dec 2008


White Christmas Chiffon Cake

Chiffon cakes are light and feathery, and use oil instead of butter or shortening for their delicate texture. It comes from a Web site, holidaycooking.hypermart.net and is considered a Christmas recipe--but good anytime. The frosting is from “The Doubleday Cookbook,” (Doubleday, 1990).

Heat the oven to 325 degrees. Set aside an ungreased 10-inch tube pan.

Sift the flour, baking powder, sugar and salt together into a bowl. Make a well and add the oil, egg yolks, water and vanilla and almond extracts. Beat with a spoon until smooth, or mix with an electric mixer on medium speed, 1 minute.

Place the egg whites and cream of tartar in a bowl and beat with an electric mixer until stiff peaks form, 3 to 5 minutes. Do not under-beat. Gradually pour the yolk mixture over the beaten whites, folding just until blended. Do not stir. Fold in the coconut. Pour the batter into the pan.

Bake the cake 55 minutes, then increase the temperature to 350 degrees and bake until the cake springs back when touched, 10 to 15 minutes. Turn the pan upside down and place over the neck of a funnel or bottle to cool.


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


  • Once baked, store the cake mix cookies in air-tight containers for up to two weeks.
  • To freeze the cookies, simply place them in a single layer on a baking sheet and “flash freeze” them until they are solid, around 30 to 60 minutes.
  • Then place the cookies in an air-tight container with parchment or waxed paper in between each layer to keep the cookies from sticking to each other.
  • You can freeze the cookies this way for up to 3 months.

You added too many eggs. When making cookies using a cake mix, do not follow the directions on the back of the box. Follow the directions listed below in the recipe card.

If you don't want to dip the cookies in melted white chocolate, you can easily stir in any of the following for a yummy cookie: chocolate chips, crushed peppermint candy canes, chopped walnuts or pecans. You could even form the cookies into balls and then roll the balls in sugar.


Reviews ( 41 )

I was so hoping for better results as the recopies from this site are usually so so good. The cake was dry, it did not raise well and was too dense. I love dense cakes but this one just didn't cut it. It was like something was missing and I checked the recipe twice and it was all in there it just was not good.

What a lovely cake this is. Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-gurgaonhttp://www.cakengifts.in/cake-delivery-in-dlf-phase1-gurgaonhttp://www.cakengifts.in/cake-delivery-in-sector45-gurgaonhttp://www.cakengifts.in/cake-delivery-in-badshahpur-gurgaonhttp://www.cakengifts.in/cake-delivery-in-palam-vihar-gurgaonhttp://www.cakengifts.in/cake-delivery-in-udyog-vihar-gurgaon

Like most others reviewers, I folllowed the recipe and I thought it was a bit on the heavy side. I also got confused while reading the reviews. One said she beat the hell out of the butter & sugar for over an hour, and another said don't over beat it. Which is correct? It also wasn't pure white like I wanted. realized that the minute I added the vanilla in with the butter. Is it ok to use shortening instead? I guess this recipe is not for a novice baker, maybe more specific and detailed instructions would've helped. Embarrassing bringing it to a birthday party and no one finishes their slice.

This recipe is not for someone who doesn't know how to bake. Like someone else said, it is much like angel food cake. You do have to wash the bowl after beating the frosting in the stand mixer or you will not get the eggs correct. I baked mine in the plastic bake ware and it went well. As for the frosting, I use store bought fondant and home made buttercream for the application of the fondant. If you have a good oven, fresh eggs and understand the principles of baking, you will love this. I think the people who didn't do well with it are not or may not have quality products. The oven makes a huge difference as does bake ware. I will never buy another box cake again. This was light and amazing and I know what is in it.

Hands down the best from scratch white cake mix I have EVER made! Tastes like a combo between angel food and white cake, with a sticky angel food top and tight, delicate crumb of white cake. I have taken to making it into cupcakes, sometimes using my own buttercream, sometimes Mrs. Billett's, and both get rave reviews from everyone. No one can eat just one cupcake - they are that good. I cannot believe anyone would give this a poor rating - it's not going to be soft like a box mix. No scratch cake will be anything like a box mix. This does tastes homemade - which is what makes it so wonderful. I have never had any trouble with this recipe. I use whole milk. Be careful not to stir the mix too much after adding egg whites and you should be fine. Trick to scratch cakes is not over-baking them. I have frozen the cupcakes with great results. Just a spectacular recipe! Mrs Billett, whoever you are - you're brilliant! My new go-to for parties and events. I get an steady 36 cupcakes out of this recipe - regular sized. I have made them for my step-son's graduation party, my in-law's 50th wedding anniversary, and my step-daughter's wedding reception - so I make at minimum 100 cupcakes at a time. I cannot say enough about this recipe - it's fantastic!

This will be my go-to recipe for a white cake. It came out just as a white cake should. It was light, sweet, and moist enough.---My changes: I used all shortening instead of butter. I also used clear vanilla. I added a Tbsp of milk to make up for the water lost in not using butter. I was supposed to use two Tbsp, but I was cautious. Next time I will use the full two and maybe it will increase the cake's moisture a bit. I also used aluminum free baking powder. The shortening I used was high ratio (the one with the trans fat still in). I greased the pans with shortening and floured them with cake flour. ---The result: The whitest white cake you can possibly get. It looked like white bread. I trimmed off all of the brown from baking so that when the cake was cut into, all that was seen was beautiful snowy white cake. It came out just gorgeous! I used a crusting buttercream on top in lavender and smoothed it to perfection, with straight edges.I definitely recommend this recipe. with alterations if you are looking to make a truly white cake.

A friend and I made this cake for our other friends birthday. We followed the directions exactly yet the cake turned out yellow. Despite this we still ate the cake and it tasted like crappy corn bread. It in no way looked or tasted like white cake. We have no clue what went wrong but unless you really love corn bread I suggest you find a different recipe.

This cake turned out so well! I have never met a white cake recipe this delicious. The cake turned out light, moist, and delicately spongy. I had been planning to use this cake as a base for a jell-o poke cake, but once I'd tasted the bit I'd cut off the top to level out the layers, I ended up using just one of my layers for a smaller poke cake and letting the other two layers go plain, with just a little whipped cream as frosting.

Much to my surprise, the jell-o didn't mask the deliciousness of the cake base in the small poke cake I made. The parts where the jell-o and the cake mixed turned out wonderfully custard-y, and the airy texture of the cake caused by the egg whites created lots of nice spaces for the jell-o to set into, making this cake an unusually wonderful base. After a piece of the poke cake and a piece of the plain white cake, I'd be hard-pressed to pick a favorite!

As many of the other commenters have written, I think the secret to success is mixing with patience. I didn't use a stand mixer and it turned out wonderfully, but it did take longer than the average boxed cake mix would. I ended up mixing just the sugar and butter together for over an hour! But in the end, there was no grainy texture like some people have mentioned, and I think a good, thorough mixing is responsible for that. Though this can be frustrating to think about, an equally important part of the success of this cake is not over-mixing it once the wet and dry ingredients go in, as that can ruin the texture and cause the cake to fall, and just barely folding the egg whites into the batter until there aren't any big clumps.

If I was making this cake for a very sophisticated dessert, or using a very sweet frosting, I think I would use one and a half cups of sugar. It is deliciously sweet, but would seem even more delicate with just a little less sugar.

I like this cake, it's Versatile! By that I mean I made an error in the mix directions by not separating the eggs it was still good! The one thing when cold or refrigerated, it has a coaser texture & may not appeal to some, but still ok BUT at room temperature it's totally different, a much more tender soft cake. It depends on HOW u wish to use it! It's moist! I think people are SO use to Commercial store & Bakery Mix that have chemicals mixed in, consumers feel is MOIST, They've forgotten what a SCRATCH Cake taste like & more apt to say it's Dry!! (Some are, bt many are not) plus you MUST COVER /WRAP a SCRATCH Cake securely to me!! G'na

My family absolutely loves this cake. I found it in the Southern Living magazine and made it for Christmas. My family now requests it for birthdays. I can honestly say this cake is even better than any bakery cake I have ever had.

I really like this recipe and have used it several times. I do not use a stand mixer and have never had a problem , just add this dry ingredients slowly and be gentle with the mixing and the cake turns out really well.

I have even made this in the U.K. using self-raising flour and had good results that everyone loved.I also like the fact that it is not overly sweet. It also works with stiffly whipped fresh double cream with just vanilla added and this is spread over a thin layer of fruit preserve, my family like raspberry but it can be any that you prefer.

I'm a veteran baker, bit this cake literally feel into a pile of crumbs as I cut it to serve. I've never seen anything like it! I used only the freshest top quality ingredients ensuring each was at room temperature. There must be a typo - missing ingredient- in the recipe. Does Southern Living test the recipes? Such a disaster.

Made this cake for the Christmas holidays. I converted it to a coconut cake by decreasing vanilla to 1 tsp and adding 1/2 tsp coconut extract and topping with a coconut flake buttercream frosting. The cake was moist, dense, a bit heavy and still delicious - received great reviews around the table. I suggest you never cut the corner by using prepared liquid egg whites, like in a carton. These did not beat up properly, convincing me the cake would be horrible. But it wasn't.

Good white cake recipe. Nice and moist. I followed the recipe to the 'T' and it worked. Great textue and flavor.

I used 1-tea vanilla and 1/2 tea Almond flavoring.

WoW! I made this cake as directed, only thing I did different was add the seeds from a vanilla bean and made a chocolate buttercream icing. My family loved it, this cake reminded me of a cake my mother used to make and it was my favorite. Instead of a layer cake, I put batter in a 9 x 13 pan, baked for about 35-40 minutes and it was perfect, so moist, light, and the flavor was out of this world.

Just made this cake, still in the oven! LOL, forgot to write down, "beat butter" I actually, my eyes wondered and went to "beat at medium speed" I knew better, I kept thinking what is with all the liquid? Milk, sugar, ets. I think realized what I had done, everything else was measured out, so instead of tossing eggs, I started over! Hope it turns out as this is one expensive cake! Hope it turns out! Timer just went off!

Did not care for this cake. Tasted like flour and could have been a little sweeter.

Loved this cake.It was like an top notch bakery cake.You do have to follow directions as written.It is not difficult to make.I used recipe for buttercream frosting.I also made raspberry filling.My whole family loved it.I will make this for Christmas this year.

I found this to be the best white cake I ever tried. I used KAF brand best cake flour they sell, and added 1tsp almond extract. Fantastic flavor! The good quality cake flour made the texture very smooth-gave it a very fine crumb. It also freezes well I make cakes for my lunch and so cut and wrap the slices for the freezer and it tastes just as good as fresh. No loss of texture either. Thanks for a great recipe!

Excellent cake, as has been said many times before :) I made it for cake balls for my mom's birthday, and using the Wilton's buttercream recipe for icing and milk chocolate bark coating, they were divine! To the user who gave this review two stars because the cake fell - that's your fault, not the recipe's. If this is your first cake, remember it's baking POWDER you want, not soda which can cause too much air to form, causing collapse. If you're using shiny metal pans, the temp needs to be higher. Don't overbeat your butter and sugar - again, you risk too much air. Don't underbeat your egg whites. Don't overbeat them, either. There's more reasons for collapse, but those are the major ones, so stick to those and you'll be fine. And don't give low ratings to recipes when it's your own fault you ruined it :D


Directions

Dice fruit and coarsely chop nuts. Set aside.

In a large mixing bowl. Cream together the butter and sugar until light and fluffy. Add egg yolks and blend well.

Sift together flour, baking powder, and salt. Add to fruit and nut mixture, and blend together with wooden spoon. Gradually stir in vanilla and orange juice.

Beat egg whites until stiff but not dry. Fold into batter. Turn batter into 2 well-greased 8" tube pans lined on the bottom with waxed or heavy brown paper.

Bake in a preheated, very slow oven (275 degrees F) 2 hours and 15 minutes or until cake tester inserted in center comes out clean. Place a pan of hot water under cake pans during baking period.

If desired, turn batter into 7 well greased and lined 1 1/2" x 2 1/2" loaf pans. Bake in a preheated very slow oven (275 degrees F) for 1 hour or until a cake tester inserted in center comes out clean. Cook pans on rack a half hour.


Tips for perfect roll cakes every single time!

The secret to the creamy buttercream is to whip the butter first before adding the powder sugar to it and whip on medium speed for 2 minutes once all the sugar is incorporated. Doing so, you’ll have a light buttercream way better than the store-bought ones.

Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!

Be sure to follow me on social media, so you never miss an update!

A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.


Place the cake on a foil board or cake plate.

Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.

Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Trim away any excess marzipan. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.

To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing forms soft peaks when the whisk is removed. Add the glycerine, if using, and the lemon juice.

Spread the icing all over the cake. You can either spread it quite casually, work it into little peaks or spread it flat and smooth using a clean ruler or icing spreader. Leave to dry before decorating with Christmas ornaments.

Recipe Tips

The glycerine will result in a softer set on your icing, which is nicer to eat and cut. However, there are occasions when a hard set is desireable (for instance if you wish to store the cake for a long time or you want a really hard smooth set on the icing so you can pipe decorative finishes over the top) and then you should omit the glycerine.

The cake decorations in the image are whole spices (cinnamon sticks and star anise) and cake decorator's pine cones paired with dried citrus slices and frosted fruits and herbs. Frosting is easy to do at home: simply cover your chosen fruits or herbs (we used cranberries, bay leaves and rosemary) with egg white or a sugar syrup, leave to dry for a few minutes (just until it feels tacky), then dust with granuated sugar and leave to dry completely.

You can buy dried citrus slices or dry your own (place the orange slices on a rack in an oven on its lowest setting for about 2 hours. Alternatively, if you have a woodburner, place them on a rack near the fire and let them dry out that way).


Preparation

Step 1

Heat the oven to 450°F. Line a 17X12-inch jelly pan with parchment paper. Set aside.

In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.

Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well.

In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form. With the spatula, fold the whipped egg whites into the egg yolks mixture.

Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.

As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

VANILLA BUTTERCREAM:
In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed. Lower the speed and slowly add the sugar, 1/2 cup at a time. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
Add few drops of heavy cream until it reaches the consistency you desire.
With a spatula fold in the sprinkles.

Gently unroll the cake and spread the buttercream evenly all over it. Roll it again and place in the fridge for a couple of hours.

To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles if desired.



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