FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
QUICK AND EASY BRITISH FRUITCAKE
A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]
Provided by Tessaann
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
CHESKA'S FAMILY FRUITCAKE RECIPE BY TASTY
Here's what you need: raisin, sweet red wine, large eggs, unsalted butter, sugar, all-purpose flour, kosher salt, walnut, glazed fruit
Provided by Matthew Johnson
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
- In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
- In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
- Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
- Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
- Gently fold in the egg whites.
- Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
- Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
- Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 64 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, Sugar 29 grams
More about "barriball fruitcake recipes"
HERE'S A FRUITCAKE THAT ISN'T AS BORING AS, WELL, FRUITCAKE
From bonappetit.com
Estimated Reading Time 2 mins
TRADITIONAL BRITISH FRUITCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 161Category Dessert, CakeAuthor Elaine LemmCalories 469 per serving
TRADITIONAL CANADIAN CHRISTMAS CAKE OR BOURBON FRUIT CAKE
From acanadianfoodie.com
TRADITIONAL NEWFOUNDLAND DARK RUM FRUIT CAKE - BONITA'S …
From bonitaskitchen.com
WORLD’S BEST FRUIT CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
BRANDY AGED FRUITCAKE - BAKING SENSE®
From baking-sense.com
FRUITCAKE RECIPES | ALLRECIPES
From allrecipes.com
CHRISTMAS APRICOT AND WALNUT FRUITCAKE - LORD BYRON'S …
From lordbyronskitchen.com
7 BEST FRUITCAKE RECIPES - HOW TO MAKE EASY FRUITCAKE
From womansday.com
DARK FRUITCAKE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
FRUITCAKE | RICARDO
From ricardocuisine.com
YORKSHIRE BARM BRACK FRUIT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BALMORAL FRUITCAKE RECIPE – FAVOURITE FAMILY RECIPES
From favouritefamilyrecipes.com
MEDIEVAL FRUITCAKE – A BAKER'S PEEL VERT
From bakerspeel.com
MRS. BEETON'S FRUITCAKE - THE COOK'S COOK
From thecookscook.com
ALTON BROWN FRUIT CAKE - THE BELOVED'S VERSION - PASTRY CHEF ONLINE
From pastrychefonline.com
25 FABULOUS FRUIT-FORWARD BUNDT CAKES | TASTE OF HOME
From tasteofhome.com
EASY FRUITCAKE フルーツケーキ • JUST ONE COOKBOOK
From justonecookbook.com
BERRY MASCARPONE LAYER CAKE | THE BEST FRUITCAKE RECIPE
From lifeloveandsugar.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BEST FRUITCAKE RECIPE - HOW TO MAKE FRUITCAKE - DELISH
From delish.com
OLD FASHIONED WHITE FRUIT CAKE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER - TASTE OF …
From tasteofhome.com
TRADITIONAL FRUITCAKES | RICARDO
From ricardocuisine.com
BEST BRANDY FRUITCAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ALTON BROWN'S FRUITCAKE - EASY AS COOKIES
From easyascookies.com
RICH BRANDIED FRUITCAKE | CANADIAN LIVING
From canadianliving.com
ROBINHOOD | FABULOUS FRUITCAKE
From robinhood.ca
EASY FRUITCAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
THE BEST EVER MODERN FRUITCAKE RECIPE - SERIOUS EATS
From seriouseats.com
EVER SO EASY FRUITCAKE - PILLSBURY BAKING
From pillsburybaking.com
BEST HOLIDAY FRUITCAKE | RECIPE - BARTH BAKERY
From barthbakery.com
BARMBRACK | FRUITCAKE RECIPES | SBS FOOD
From sbs.com.au
FAVORITE FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
FRUIT CAKE BARK - DINNER, THEN DESSERT
From dinnerthendessert.com
RICH BRANDIED FRUITCAKE | CANADIAN LIVING
From canadianliving.com
FRUITCAKE COOKIE BARS - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
LET’S MAKE A FRUITCAKE! — CHERRY BOMBE
From cherrybombe.com
EVERYONE'S FAVORITE FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love