14k Golden Fruitcake 4ellie My Original Recipes

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MINIATURE GOLDEN FRUITCAKES



Miniature Golden Fruitcakes image

These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 12

6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping

Steps:

  • In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
  • In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
  • Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g

GOLDEN FRUITCAKE



Golden Fruitcake image

Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 9 loaves (5 slices each).

Number Of Ingredients 14

2 packages (15 ounces each) golden raisins
1-1/2 cups shortening
2-1/4 cups sugar
8 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
2-1/2 cups chopped walnuts
1-1/3 cups diced candied pineapple (about 8 ounces)
1 cup chopped candied cherries (about 8 ounces)
1 cup sweetened shredded coconut

Steps:

  • Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

GOLDEN FRUITCAKE



Golden Fruitcake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Vegetarian     Raisin     Date     Fig     Pear     Apricot     Pine Nut     Spice     Brandy     Winter     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 loaves

Number Of Ingredients 17

1 7-ounce package marzipan, cut into 1/2-inch pieces
1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total)
1 cup golden raisins (about 5 ounces)
1/2 cup brandy
4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 cup (packed) golden brown sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cups pine nuts (about 6 ounces), toasted
*Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.

Steps:

  • Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
  • Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
  • Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.

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