Colonial Fruit Cake Recipes

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FRUITCAKE



Fruitcake image

This is my 90-year-old grandmother's recipe. Very simple.

Provided by Roxy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 16

Number Of Ingredients 16

2 cups packed brown sugar
3 cups all-purpose flour
1 tablespoon baking soda
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
4 eggs
2 tablespoons lemon zest
2 tablespoons vanilla extract
½ cup brandy
1 ½ cups raisins
1 ½ cups chopped nuts
1 ½ cups dried mixed fruit
1 ½ cups butter, melted
1 ¾ cups brandy

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
  • In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
  • Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
  • Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g

LAFRANCE FLOUR COLONIAL FRUIT CAKE



Lafrance Flour Colonial Fruit Cake image

Make and share this Lafrance Flour Colonial Fruit Cake recipe from Food.com.

Provided by iluvmt2

Categories     Dessert

Time 3h30m

Yield 1 large cake, 16 serving(s)

Number Of Ingredients 21

4 cups flour, lafrance
1/2 lb currants
1/2 lb raisins
1/2 lb almonds
1/2 lb citron
1/2 lb crystallized pineapple
1 lb candied cherry
1/2 lb english walnut meat
1/2 lb dates
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg
4 cups brown sugar
1 lb butter
6 eggs
1 teaspoon baking soda
1 cup strong coffee
1 cup dark molasses
1 teaspoon salt
1 orange, juice and grated rind
1 lemon, juice and grated rind

Steps:

  • Preheat oven to 300 degrees. Sift and measure flour. Then sift four times. Wash currants and raisins and dry on clean cloth. Blanch almonds, peel, dry on clean cloth and chop. Slightly chop all other fruits and nuts, then pour all these ingredients onto a well-floured boare and sprinkle the spices over them. Wash your hands, roll them around on floured board until all are evenly coated in flour. Cream sugar and butter, then add beaten eggs and beat until mixture is smooth. Dissolve baking soda in coffee and blend with molasses; add to creamed mixture and beat well. Add fruits, salt, lemon and orange juice and rind. Cut in flour, pour into large oilpaper-lined (parchment paper) pan. Bake in a 300 degree oven for 3 hours.

Nutrition Facts : Calories 1012.1, Fat 42.1, SaturatedFat 16.7, Cholesterol 130.8, Sodium 557.1, Carbohydrate 156.1, Fiber 6.9, Sugar 117, Protein 12.7

THE ULTIMATE CLASSIC FRUIT CAKE



The Ultimate Classic Fruit Cake image

This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.

Provided by Noo8820

Categories     Dessert

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 22

375 g golden raisins
100 ml Grand Marnier
4 eggs
300 g plain flour
375 g unsalted butter
300 g dark brown sugar
2 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 lemon, juice of
375 g dried apricots
375 g sultanas
200 g mixed peel
100 g red glace cherries
150 g walnut halves
150 g whole roasted hazelnuts
1 (340 g) jar apricot jam
1 kg ready made marzipan
1 kg easy roll icing
250 g icing sugar
1 egg, separated
edible food coloring

Steps:

  • Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
  • Preheat oven to 150°C.
  • In a large bowl, using a wooden spoon, cream together the butter and sugar.
  • Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
  • Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
  • Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
  • Spoon the cake mix into 2 greased and lined 22cm spring form tins.
  • Bake cakes for 2 1/2 hours to 3 hours.
  • Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
  • ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
  • Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
  • Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9

COLONIAL INN CAKE RECIPE - (5/5)



Colonial Inn Cake Recipe - (5/5) image

Provided by Wilda

Number Of Ingredients 14

4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
1 cup cake flour
2 teaspons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup finely chopped almonds
1 (3 1/4 oz) package vanilla regular pudding and pie filling
1 cup chilled whipping cream
Sliced almonds, if desired

Steps:

  • Heat oven to 325@ 1. Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy. 2. Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed, then 2 minutes on high speed. 3. Carefully fold small amount egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture. 4. Pour batter into 2 greased and floured layer pans, 9x 1 /2 ". Sprinkle 1 tablespoon sugar and the chopped almonds over the top of one of the layers. 5. Bake 30 minutes; cool. While cake is cooling, prepare vanilla pudding accouring to package directions for pudding. Cool. Beat whipping cream in chilled bowl. Split cake layers and reserve sugared layer for top. Fill threelayers with vanilla pudding. Spread with whipped cream mixture over the pudding layer. Top with sugared layer. Refrigerate no longer than 24 hours. Garnish with sliced almonds around edge of plate. You can also frost with more whipped cream and spread on sides and cover sides with toasted sliced almonds. Really delicious. Enjoy

COLONIAL CARAWAY CAKE



Colonial Caraway Cake image

A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 8

5 eggs, separated
1 cup butter, softened
1-1/2 cups sugar, divided
1-2/3 cups cake flour
2 teaspoons caraway seeds
1 teaspoon lemon extract
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts :

COLONIAL FRUIT CAKE RECIPE



Colonial Fruit Cake Recipe image

Provided by BobLongo

Number Of Ingredients 13

2 (10 oz.) jars citron
1 (8 oz.) jar candied red cherries
1 (8 oz.) jar candied pineapple
1 (15 oz.) box golden raisins
2 c. chopped walnuts (8 oz.)
2 c. slivered almonds (8 oz.)
3 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter
2 c. sugar
6 eggs
1/2 c. brandy

Steps:

  • Grease a 10-inch tube pan; line with brown paper; grease paper. Halve cherries; chop pineapple. Combine citron, cherries, pineapple, raisins, walnuts and almonds in a very large bowl. (You may even use your roaster or Dutch oven to do the mixing.) Sift flour, baking powder and salt onto wax paper. Sprinkle 1/4 cup of mixture over fruits and toss to coat. Beat butter, sugar and eggs in large bowl at high speed for 3 minutes, until fluffy. Stir in flour mixture alternately with brandy, beating after each addition until the batter is smooth. Pour batter over prepared fruits and nuts and fold just until well-blended. Spoon mixture into prepared cake pan. Bake in slow oven (300 degrees) 2 hours, or until top springs back when lightly pressed with fingertip. Cool on wire rack; loosen around edge and tube with a knife; turnout on wire rack; peel off paper. Cool completely. Sprinkle with brandy, if you wish, and store, wrapped in heavy foil, for a minimum of a week. Makes one 10-inch tube cake.

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