Copycat Claxton Fruit Cake Recipes

REFRIGERATOR FRUITCAKE

Refrigerator Fruitcake image

This is a recipe that my mom made every Christmas. It's a great alternative to baked fruit cakes and stays moist. Never dry. Tastes very much like the Claxton's fruitcakes that you can buy in the grocery store. I wanted to post this to save and found it as a newspaper clipping in my grandmother's recipe box. My grandmother had pinned it to a card with her cost estimate to make. I don't know how old the recipe is but given that a 1 pd of pecans was listed as 1.05, I assume it's pretty old! Total cost for cake was listed as $3.04. Hope you enjoy! It's been a holiday favorite in our family for years!

Provided by LifeAfter40

Categories Dessert

Time 30m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 lb candied cherry (combo of red and green look best)
1/2 lb candied pineapple
1 lb chopped nuts (your choice)
1 lb raisins
1 orange, juice of
6 tablespoons apple juice
1 lb graham cracker crumbs, rolled and crushed fine

Steps:

Combine all ingredients and mix well.
Pack into a loaf pan lined with waxed paper.
Cover pan tightly with plastic wrap.
Can be stored in refrigerator for several weeks.

Nutrition Facts : Calories 879.6, Fat 31.7, SaturatedFat 6, Cholesterol 13.5, Sodium 679.3, Carbohydrate 143.5, Fiber 7.8, Sugar 103, Protein 15.8

MRS. MAUS'S FRUITCAKE

Mrs. Maus's Fruitcake image

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes five 6-inch cakes

Number Of Ingredients 12

Ingredients

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Steps:

Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

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