Bull Kitchen Episode 2

White Fruitcake

It’s here! The second episode of Bull Kitchen! In this episode Chef Ernest and Chef Paris show you how to make White Fruitcake! We hope you enjoy watching this episode as much as we had fun making it. Recipe can be found below, follow along with the video for some great cooking tips. :)

Pre-heat oven to 325F or 160C.

  1. In a bowl, combine 1/4 cup softened Magnolia Gold butter and 1/4 cup all purpose flour. Brush butter-flour mixture on bottom ad sides on 1 bundt pan or 9 inch round tube pan (loaf pans can also be used). Arrange 5 pieces each of red and green candied cherries at the bottom of the pan and 10 whole walnuts in between cherries.
  2. Cake: Cream together 1 cup softened Magnolia Gold Butter or Baker’s Best Margarine, 1 cup granulated sugar, 3 eggs, 1 tbsp baking powder, 1/4 cup orange juice, mix at high speed (or mix by hand). Turn mixer to low speed and add two 1/2 cups all purpose flour and 1/2 cup water. Lastly, add 1 1/2 (one and one half) cups mixed glazed fruits. Bake for 1 hour 30 minutes. Remove from pan after letting cake cool for 20 minutes.

* For dark fruitcake add 2 tbsp molasses.

Copyright 2012 Sylvia Reynoso Gala Culinary Studio

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