Clubfoodys Holiday Fruitcake Recipes

HOLIDAY BOURBON FRUITCAKE

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.

HOLIDAY FRUITCAKE

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.

HOLIDAY FRUITCAKE (FRUIT CAKE)

Steps:

• Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
• Combine flour and baking soda; set aside.
• In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
• Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
• Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
• To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.

HOLIDAY CUPCAKES

Steps:

• For the cupcakes:
• Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water.
• For the Peppermint White Hot Chocolate "CUP" cakes:
• Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the "cup".
• To add peppermint "handle" for the "cup":
• Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the "U" shape candy cane piece into hole and the other end into the icing to make your "cup" cake. Sprinkle with crushed candy cane pieces.
• For the Snowman Cupcakes:
• Using a butter knife or spatula, lightly frost the cupcakes.
• Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it's side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top.
• Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose.
• For the Reindeer Cupcakes:
• Using a butter knife or spatula, lightly frost each cupcake.
• Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose.
• With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.;

CHRISTMAS FRUITCAKE

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.

HOLIDAY FRUITCAKE

Steps:

• Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
• Preheat oven to 275°F.
• Measure remaining ingredients into a large mixing bowl.
• Stir a few times to incorporate, then beat on high for 3 minutes.
• Stir in drained fruit mixture.
• Keep the leftover bourbon for brushing the cake.
• Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
• Press mixture firmly into pan.
• Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
• Let cool in the pan for 20 minutes.
• Invert onto cooling rack to cool completely.
• Wrap tightly in Saran wrap and store dark and cool.
• If you like, brush with remaining bourbon once a week until Xmas.

HOLIDAY WHITE FRUITCAKE

Steps:

• Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

CLUBFOODY'S HOLIDAY FRUITCAKE

Steps:

• In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
• Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
• In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
• Transfer them to a cutting board and chop them; set aside.
• Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
• In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
• In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
• Add one egg at a time and mix well between each addition.
• Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
• Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
• Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
• Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
• On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
• When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
• Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
• Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.