Cranberry Fruitcake Recipes

CRANBERRY FRUITCAKE

Cranberry Fruitcake image

Cranberries & raisins -- How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap!

Provided by Sydney Mike

Categories Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups walnuts, toasted, coarsely chopped
1 1/2 cups golden raisins
1 cup dried cranberries
1 tablespoon all-purpose flour
1 1/4 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1/2 cup brandy
1 tablespoon pure vanilla extract
3/4 cup walnut halves, toasted
1/3 cup apple jelly

Steps:

Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven & cool in pan for 10 minutes.
Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
Cool completely, then melt apple jelly & brush over cake. Refrigerate.

Nutrition Facts : Calories 307.2, Fat 17.6, SaturatedFat 6, Cholesterol 64.4, Sodium 145.9, Carbohydrate 31.6, Fiber 1.8, Sugar 18.9, Protein 4.9

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