HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
CALIFORNIA FIG FRUITCAKE
This is IT! The fruitcake that doesn't have the weirdly dyed citron chunks, the fruitcake that fruitcake haters LOVE! Made it, lost the recipe & just refound it! Making it this weekend for Christmas cutting! ***I substitute 2 Tablespoons lemon zest for the extract***** **Time does NOT include overnight fruit marinade** From the California Fig Advisory Board ****addendum - my dried fruit drank over a cup (hiccup!) of sherry on soaking & even then I had MINIMAL to add to apricot puree - so I added enough to douse the cakelets well (hiccup! :))
Provided by Busters friend
Categories Dessert
Time 2h30m
Yield 30 serving(s)
Number Of Ingredients 17
Steps:
- Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
- The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
- Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
- Sift together 1 1/2 cups flour, baking powder & cinnamon.
- In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
- Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
- Add fruit & nuts to batter & blend well.
- Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
- Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
- Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
- Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
- For gift-giving, overwrap with red cellophane & top with a bow.
Nutrition Facts : Calories 260.4, Fat 15, SaturatedFat 4.8, Cholesterol 51.5, Sodium 63.9, Carbohydrate 28.7, Fiber 3, Sugar 19, Protein 3.5
CALIFORNIA FRUITCAKE
Make and share this California Fruitcake recipe from Food.com.
Provided by Chabear01
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in large bowl.
- Add remaining ingredients over fruit and lift from bottom to stir.
- Bake in well greased angel food pan at 250 degrees for 1 1/4 hours or until well browned on top.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
More about "california fig fruitcake recipes"
HOLIDAY FRUITCAKE WITH DRIED FRUIT RECIPE - FOOD NETWORK
From foodnetwork.com
CALIFORNIA FIGS | CELEBRATING THE QUALITY OF CALIFORNIA FIGS ...
From californiafigs.com
RECIPES - CALIFORNIA FIGS - CALIFORNIA FIGS
From californiafigs.com
THYME-FIG FRUITCAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MAMA’S ICEBOX FRUITCAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
FRUITCAKE RECIPES
From allrecipes.com
BEST FRUIT CAKE RECIPE - HOW TO MAKE FRUIT CAKE - THE PIONEER …
From thepioneerwoman.com
CALIFORNIA FRUITCAKE :: HISTORIC RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE THE MOST AMAZING FRUIT CAKE | RECIPE | FRUITCAKE …
From pinterest.ca
CALIFORNIA FRUIT CAKE - RECIPE - COOKS.COM
From cooks.com
EVERYONE'S FAVORITE FRUITCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CALIFORNIA FRUITCAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FIG FRUIT CAKE RECIPE - RECIPES.COM.CO
From recipes.com.co
SEVEN RECIPES THAT WILL MAKE YOU RETHINK FRUITCAKE
From mercurynews.com
CALIFORNIA FIG FRUITCAKE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
WORLD’S BEST FRUIT CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
APRICOT RECIPE - DESSERT - CALIFORNIA FRUIT CAKE - B&R FARMS
From brfarms.com
FIG FRUIT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FIG FRUIT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FIGGY FRUITCAKE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
FILLO-WRAPPED CALIFORNIA FIG FRUITCAKE | RECIPE | DRIED FIG RECIPES ...
From pinterest.com
BEST CLASSIC FRUITCAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
FILLO-WRAPPED CALIFORNIA FIG FRUITCAKE | RECIPE | DRIED FIG RECIPES ...
From pinterest.com
CALIFORNIA FIG BANANA BREAD - STUDIO DELICIOUS
From studiodelicious.com
FIG AND OLIVE FRUITCAKE WITH FIG SPREAD - DELALLO
From delallo.com
FILLO-WRAPPED FRUITCAKE WITH DRIED FRUIT | VALLEY FIG GROWERS
From valleyfig.com
ARKANSAS FIG FRUITCAKE - THE WASHINGTON POST
From washingtonpost.com
CALIFORNIA FIG AND ALMOND CAKE | VALLEY FIG GROWERS
From valleyfig.com
FRUITCAKE RECIPES - COOKSRECIPES.COM
From cooksrecipes.com
MOTHER LINDA'S ARKANSAS FIG FRUITCAKE - THE WEDNESDAY CHEF
From thewednesdaychef.com
RECIPES > CAKE > HOW TO MAKE FIG FRUIT CAKE
From mobirecipe.com
FIG FRUIT CAKE - BIGOVEN.COM
From bigoven.com
20 BEST FRUITCAKE RECIPES - HOW TO MAKE CHRISTMAS FRUITCAKE
From thepioneerwoman.com
NANCY SPILLER’S COMPLETELY DIFFERENT CALIFORNIA FRUIT CAKE RECIPE
From hallmarkchannel.com
FLORA'S RECIPE HIDEOUT: CALIFORNIA CHRISTMAS FRUITCAKE II/II
From floras-hideout.com
CACAO FRUIT CAKE | VAN HOUTEN
From barry-callebaut.com
FRUITCAKE COOKIES RECIPE (EASY) | KITCHN
From thekitchn.com
RECIPES - CALIFORNIA FIG FRUITCAKE RECIPE - DESSERT RECIPE
From foodreference.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 »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #fruit #heirloom-historical #holiday-event #winter #cakes #nuts #christmas #seasonal #pears #number-of-servings #4-hours-or-less
You'll also love