Carolyns Christmas Fruitcake Recipes

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CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

CAROLYN'S HOLIDAY FRUIT BREAD



Carolyn's Holiday Fruit Bread image

This is an old Victorian recipe intended to use up all the uneaten canned fruit in the pantry. It's lovely around Christmas time, and always great for holiday gifts. If desired, frost with cream cheese frosting or a lemon glaze.

Provided by Nicole

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 cup quick cooking oats
½ cup butter, melted
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups applesauce
½ cup chopped walnuts
½ cup black raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
  • Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
  • Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 38.7 g, Cholesterol 61.6 mg, Fat 14.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 422 mg, Sugar 20.2 g

CAROLYN'S ICE BOX FRUITCAKE



Carolyn's Ice Box Fruitcake image

This is my family's favorite fruitcake. Even people who don't care for fruitcake seem to like this one. The chill time is included in the cook time. ***NOTE*** Vegetarians should use vegetarian marshmallows.

Provided by Mysterygirl

Categories     Dessert

Time 4h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 7

2 cups chopped pecans
16 ounces graham cracker crumbs
1 cup coconut
1/4 cup candied cherry, chopped
1/4 cup candied pineapple, chopped
8 large marshmallows or 8 large vegetarian marshmallows
1 (14 ounce) can sweetened condensed milk

Steps:

  • Combined graham cracker crumbs, coconut, cherries, pecans and pineapple in large bowl.
  • Mix well.
  • Mix marshmallows& milk in top of a double boiler.
  • Stir constantly until marshmallows are melted.
  • Pour over dry mixture and stir till well blended.
  • Line loaf pan with foil.
  • Press fruit cake mixture into pan forming a loaf.
  • Chill for at least 3-4 hours.
  • Slice and enjoy.

THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE



The Absolute Best White Christmas Fruitcake image

This is the most ultimate fruitcake you will ever bake, please don't be afraid of making a fruitcake it is not at all hard just a little time consuming, but well worth the effort! --- this will make one 9 x 5-inch loaf and two smaller 3 x 8-inch pans --- plan ahead the fruit needs to soak in the juice for 24 hours.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h25m

Yield 3 loaf cakes

Number Of Ingredients 14

2 cups butter, room temperature
4 cups confectioners' sugar
8 egg yolks
1 teaspoon almond extract (or use 2 teaspoons vanilla)
2 ounces candied orange peel (or use a mixture of lemon and orange)
1 1/4 cups currants
3 cups golden raisins
1 1/2 cups candied maraschino cherries (chopped)
1 1/2 cups candied pineapple, finely chopped
2 cups chopped pecans
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
1/2 cup fresh orange juice
8 egg whites, room temperature
3 cups all-purpose flour

Steps:

  • Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
  • Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
  • Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
  • Set oven to 275 degrees.
  • Place a pan of cold water directly onto the bottom of your oven.
  • In a large bowl cream butter with confectioners sugar until very smooth.
  • Add in the egg yolks and almond or vanilla extract; beat until combined.
  • Stir in the soaked fruit and the juice along with nuts.
  • Using a wooden spoon stir in the flour.
  • In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
  • Fill the large pan and the two smaller pans about two-thirds full.
  • Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
  • Let cool in pans on a rack.
  • Remove cakes from pan; peel of parchment.

Nutrition Facts : Calories 3844.8, Fat 215.7, SaturatedFat 88.7, Cholesterol 828.8, Sodium 1083.2, Carbohydrate 457.5, Fiber 27, Sugar 308.5, Protein 56.1

JEWELED FRUITCAKE



Jeweled Fruitcake image

I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 12

2 packages (8 ounces each) pitted dates, chopped
1/2 pound pecan halves
1/2 pound Brazil nuts
1 jar (10 ounces) red maraschino cherries, well drained
1 jar (10 ounces) green maraschino cherries, well drained
1/2 cup sweetened shredded coconut
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.

FRUITCAKE CHRISTMAS COOKIES



Fruitcake Christmas Cookies image

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 3h

Yield 4 cakes

Number Of Ingredients 22

1 3/4 cups mixed candied fruit
1 cup candied orange peel and/or lemon peel
1 1/2 cups candied pineapple
1 1/2 cups candied citron, sliced thinly
1 cup candied red cherries
1 1/2 cups black seedless raisins
1 1/2 cups yellow seedless raisins
1 cup black currants
1 cup thick raspberry preserves
1 teaspoon vanilla
3/4 cup good quality Cognac, rum or whisky
1 cup roughly chopped hazelnuts
1 cup grated unsweetened coconut
1 cup roughly chopped pecans
2 cups sweet butter
2 cups dark brown sugar
12 eggs
4 cups flour
1 teaspoon powdered cloves
2 teaspoons powdered cinnamon
Butter and flour for the cake pans
Additional liquor for soaking cakes

Steps:

  • Combine all fruits, preserves, vanilla and liquor in a large bowl. Mix well, cover with plastic wrap and store in a cool place overnight.
  • Add hazelnuts, coconut and pecans to the fruits, mix well and set aside. Butter and flour four loaf pans. Preheat the oven to 300 degrees.
  • Make batter in two batches for greater ease of working. In a large bowl, cream 1 cup of butter until it is light and fluffy. Beat in 1 cup of brown sugar, a little at a time. Beating continuously, add 6 eggs, one at a time.
  • Mix flour and spices together and sift half the mixture over batter. Fold together well.
  • Mix half the fruits and nuts into batter and turn into two loaf pans. For second batch, repeat the last three steps with remaining ingredients.
  • Cover loaf pans with aluminum foil and place in preheated oven. Bake for 2 hours. Remove foil and bake 40 minutes longer.
  • Remove cakes from oven, run a knife around edges of the pans and turn upside down on a cake rack. Leave to cool. When cakes are thoroughly cool, wrap well in cheesecloth and pour liquor on top, bottom and sides until cheesecloth is soaked. Wrap each cake in several layers of aluminum foil to protect them from the air. They are ready to eat in two to three weeks, although the longer they're kept the better they are. Open every few weeks and add more liquor if cheesecloth seems dry.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 49 grams, TransFat 1 gram

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Top Asked Questions

What's the best way to make a Christmas fruitcake?
"A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be." The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen! pre-heat oven to 275ºF/140ºC.
What are the fillings in a fruit cake?
This tasty fruit cake has a melt-in-your-mouth brown sugar bread base. From there, you add in all of your favorite fillings! From dates to dried pineapple, raisins to cherries, the sky is the limit!
What is fruitcake made out of?
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes.
Is fruitcake your new favourite Christmas tradition?
Christmas Apricot and Walnut Fruitcake just might be your new favourite Christmas tradition! Fruitcake was always present in our home when I was growing up. From the end of November until well into January, fruitcake was in full supply and ready for the taking. My mom used to make her fruitcakes in a bundt pan, which might be more traditional.

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