Cheskas Family Fruitcake Recipe By Tasty

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EASY-PEASY FRUITCAKE



Easy-peasy fruitcake image

Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 3h30m

Yield Serves 14-16

Number Of Ingredients 13

4 tbsp rum or brandy
1 orange , zested and juiced
600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
200g butter , very soft
200g golden caster sugar
4 eggs
50g ground almonds
200g plain flour
100g pecan nuts or whole skinned almonds, chopped
100g candied peel , chopped
75g crystallised or candied ginger , chopped
apricot jam (warmed and sieved) or apricot glaze
candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

Steps:

  • Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
  • Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
  • Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
  • To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

Nutrition Facts : Calories 420 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

THE WORLD'S BEST FRUITCAKE



The World's Best Fruitcake image

My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!

Provided by CaramelPie

Categories     Dessert

Time 1h20m

Yield 2 loaves, 48 serving(s)

Number Of Ingredients 6

14 ounces sweetened flaked coconut
8 ounces chopped sugar rolled dates
16 ounces pecan pieces
8 ounces candied cherries
8 ounces diced candied pineapple
2 (14 ounce) cans sweetened condensed milk

Steps:

  • Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
  • Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
  • Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
  • Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
  • Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
  • Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
  • Remove cakes from oven and let cool for 10 minutes in the pans.
  • Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
  • Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
  • Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
  • May be refrigerated up to 3 months or frozen up to 1 year.

Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5

CHESKA'S FAMILY FRUITCAKE RECIPE BY TASTY



Cheska's Family Fruitcake Recipe by Tasty image

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

½ cup raisin
½ cup sweet red wine
6 large eggs, seperated
1 cup unsalted butter, room temperature, cubed
1 ½ cups sugar
2 cups all-purpose flour
1 teaspoon kosher salt
1 cup walnut, chopped
2 cups glazed fruit

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

DAISY'S FRUITCAKE



Daisy's Fruitcake image

I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. -Daisy Corene McHorse, San Saba, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 14

3 cups chopped peeled tart apples (about 2 large)
2 cups sugar
1/2 cup apple juice
3 large eggs, room temperature
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely chopped pecans
1/2 pound candied red cherries, halved
1/2 pound candied green cherries, halved
1/2 pound diced candied pineapple

Steps:

  • Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.

Nutrition Facts : Calories 174 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

BACKHOUSE FAMILY FRUITCAKE



Backhouse Family Fruitcake image

Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 15

1 1/2 sticks unsalted butter, plus more for pan
4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup)
4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup)
8 ounces dates, pitted, chopped (1 1/2 cups)
4 ounces dried cherries (1/2 cup)
4 ounces whole blanched almonds (3/4 cup)
8 ounces Brazil nuts (1 1/2 cup)
2/3 cup all-purpose flour
1/2 cup cake flour, (not self-rising)
1/2 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar, firmly packed
3 eggs
1 teaspoon pure vanilla extract
2 tablespoons rum, plus more for dousing

Steps:

  • Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
  • Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
  • In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.
  • Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.

JACKIE'S FRUITCAKE



Jackie's Fruitcake image

This is a recipe I made up in 1979. I wanted to make something quick and easy. Took me quite a few tries before it turned out though. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair. So I entered the State Fair and came in second. I was told that if I had told the judges it was an original recipe, I would have taken first place. This was the very first time I had ever entered anything like this before, for both fairs and I guess you could say I was wet behind the ears. Oh well, I sure did have fun.

Provided by Jackie Harris

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
½ teaspoon baking powder
2 tablespoons baking soda
1 ¾ cups white sugar
3 eggs
¾ cup maraschino cherries, drained and halved
1 (20 ounce) can crushed pineapple, with juice
1 cup chopped walnuts
1 cup butter, softened
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
2 (8 ounce) packages cream cheese, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly.
  • Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 90.8 g, Cholesterol 128.2 mg, Fat 36.4 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 19 g, Sodium 846.2 mg, Sugar 67.1 g

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