Dark Fruit Cake Recipes

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RICH DARK FRUITCAKE



Rich Dark Fruitcake image

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Provided by Carol

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 6h

Yield 40

Number Of Ingredients 24

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee

Steps:

  • Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  • Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  • Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  • Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  • Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g

DARK FRUITCAKE



Dark Fruitcake image

This is an excellent holiday fruitcake with candied fruits, dates, nuts, and molasses. Bury it in a container of powdered sugar to keep in fresh.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 3h20m

Number Of Ingredients 22

1 pound candied citron, orange and lemon peels (diced)
2 pounds candied cherries (halved, red and green)
2 pounds candied pineapple
1 pound pitted dates (chopped)
1 pound raisins
1 can (16 ounces) pitted sour cherries (drained)
1 pound pecans (chopped)
1/2 cup plus 2 tablespoons brandy, plus more for brushing
1 tablespoon vanilla extract
1/2 cup molasses
5 cups all-purpose flour (22 1/2 ounces )
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup butter (room temperature)
2 cups light brown sugar
7 large eggs (room temperature)
1 (12 ounce) jar apple jelly
Cooking spray, or butter, for greasing pan

Steps:

  • Gather the ingredients.
  • Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours.
  • Sift together the dry ingredients and set aside.
  • In a mixing bowl with an electric mixer, cream butter and sugar until light and fluffy.
  • Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well.
  • Add the fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring. Stir until well blended.
  • Generously grease 2 tube cake pans (10-inch), then line with waxed paper or parchment and grease again.
  • Fill pans about 3/4 full. Bake at 250 F for 3 1/2 to 4 hours.
  • After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake.
  • Cool in pans on racks then turn out of pans and carefully peel off paper.
  • Wrap cakes in cheesecloth and sprinkle generously with more of the brandy.
  • Seal cakes in food storage bags or plastic wrap.
  • Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks and they can be frozen after that amount of time.

Nutrition Facts : Calories 935 kcal, Carbohydrate 178 g, Cholesterol 75 mg, Fiber 6 g, Protein 8 g, SaturatedFat 7 g, Sodium 110 mg, Sugar 116 g, Fat 23 g, ServingSize 2 large fruitcakes, UnsaturatedFat 0 g

DARK FRUITCAKE



Dark Fruitcake image

This fruitcake recipe is over 100 years old. It takes two days to make and three weeks to ripen, but well worth the time.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Cakes     Cake

Time 4h35m

Yield 40

Number Of Ingredients 26

For the Fruit Mixture:
1 pound candied fruit (mixed and chopped, see note)
2 ounces candied ginger (chopped fine)
1/2 pound raisins (seedless)
1/2 pound golden raisins (seedless)
1/2 pound dried currants
1/4 pound candied cherries (coarsely chopped, save 4 whole cherries for decoration, if you like)
1/4 pound walnuts (or pecans, shelled, finely chopped, save 8 halves for decoration, if you like)
2 lemons (rind only, finely grated)
1/2 cup orange marmalade
1/4 cup lemon juice
1/4 cup brandy (or orange juice)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the Cake Mixture:
2 cups flour (sifted)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (or margarine)
1 cup sugar
6 eggs

Steps:

  • Gather the ingredients.
  • Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl; toss well, cover and let stand overnight at room temperature.
  • Grease, then line the bottom of a 10-inch tube pan with wax paper. Preheat oven to 250 F.
  • Sift together twice the flour, cinnamon, nutmeg, mace, cloves, allspice, baking powder, and salt, and set aside.
  • Cream butter until light, add sugar gradually, and continue creaming until fluffy. Add eggs, one at a time, beating well after each addition.
  • Add to dry ingredients, about 1 cup at a time, beating just to blend. (Note: Unless you have an extra-large mixing bowl, you will have to transfer batter to a large kettle at this point.) Mix in the fruit mixture.
  • Spoon batter into the pan and, if you wish, decorate the top with halved candied cherries and walnuts. Place on center oven rack; half fill a roasting pan with water and place on the rack below. Bake uncovered, 4 1/4 hours until cake shrinks slightly from sides of the pan and a metal skewer inserted midway between the edge and the central tube comes out clean.
  • Cool cake upright in pan on a wire rack for one hour. Carefully turn out, peel off the wax paper, turn right-side up and cool thoroughly.
  • Wrap in brandy or rum soaked cheesecloth then in foil, and store in an airtight container about three weeks to ripen. If you wish to store it longer, sprinkle cheesecloth wrapping with 2 to 3 tablespoons brandy or rum at 3-week intervals.
  • Enjoy. Recipe Source: by Jean Anderson, Elaine Hanna (Doubleday). Reprinted with permission.

Nutrition Facts : Calories 154 kcal, Carbohydrate 35 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 27 g, Fat 1 g, ServingSize 40 servings, UnsaturatedFat 0 g

GRANDMA'S MOLASSES FRUITCAKE



Grandma's Molasses Fruitcake image

This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 3 loaves (16 slices each).

Number Of Ingredients 12

3-1/4 cups dried currants
2-2/3 cups raisins
1 cup chopped walnuts
2/3 cup chopped candied citron or candied lemon peel
4 cups all-purpose flour, divided
1 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
1 cup molasses
1 teaspoon baking soda
1 teaspoon each ground cinnamon, nutmeg and cloves
1 cup strong brewed coffee

Steps:

  • Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

CHRISTMAS CAKE



Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 6h

Yield 16

Number Of Ingredients 19

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

Steps:

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
  • Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

NAN'S BEST DARK FRUITCAKE:



Nan's Best Dark Fruitcake: image

Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 18

3 cups seedless raisins
3 cups sultana raisins
1 cup glace cherries, chopped
1 cup dates, chopped
1 cup nuts, chopped, lightly toasted (that have been in the oven)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, firmly packed
1/4 teaspoon mace
1 cup shortening
1 cup dark rum
6 eggs
1/3 cup jam (strawberry is best)
1/2 cup molasses

Steps:

  • With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
  • Keep remaining rum for after baking directions -- see below.
  • Stir flour, salt, baking soda and spices together Set aside.
  • In separate bowl, Cream shortening and brown sugar together till fluffy.
  • Add eggs and beat one at a time.
  • Add molasses, jam and mix well.
  • Blend in dry ingredients. Fold in fruit.
  • Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
  • Ensure the top of the paper is about 1 inch or so above the top of the pan.
  • Fill prepared pans 2/3 full.
  • Bake in a slow oven 300°F for 2 hours or so.
  • Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
  • Cool completely before removing paper.
  • Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
  • Next wrap the cake and cheesecloth in aluminum foil wrap.
  • Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.

Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2

THE FANNY FARMER DARK FRUITCAKE



The Fanny Farmer Dark Fruitcake image

This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 2 (9x5-in) loaves

Number Of Ingredients 18

1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans

Steps:

  • Set oven to 325 degrees F.
  • Butter two 9 x 5-inch loaf pans.
  • Line the pans with foil, then butter the foil.
  • Cream the butter or shortening.
  • Add in brown sugar; beat until light.
  • Add in lemon extract and eggs and beat well.
  • Stir in molasses and blend to combine.
  • In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
  • Add in milk; beat until combined.
  • Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
  • Transfer/divide the batter between the two pans.
  • Bake for 1 to 1-1/4 hours or until the loaves test done.
  • Turn out onto racks to cool.
  • When completely cooled wrap well and store in an airtight container.
  • BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
  • Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
  • Moisten the cheesecloth with additional brandy every few days for about a week.

Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7

DARK & STORMY FRUIT CAKE



Dark & stormy fruit cake image

Make this Christmas cake a couple of months in advance, if you can, and feed it with rum to give it time to mature and develop deep flavour and texture

Provided by Cassie Best

Categories     Dessert

Time 2h35m

Number Of Ingredients 15

1kg mixed dried fruit or mixed dried fruit with mixed peel (we used a mixture of raisins, sultanas and currants)
150ml spiced rum, plus extra for feeding
250g butter
200g dark muscovado sugar
1 orange, zested and juiced
1 lemon, zested and juiced
175g plain flour
125g ground almonds
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
5 balls of stem ginger, chopped
5 medium eggs
1 tsp vanilla extract

Steps:

  • Put the mixed dried fruit in a large pan with the rum, butter, sugar and citrus zest and juice. Set the pan over a medium heat, bring to the boil, then reduce to a simmer and heat until the butter has melted. Leave to cool for 30 mins.
  • Meanwhile, heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and secure with string.
  • Tip the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mix along with the syrupy liquid in the pan, then the stem ginger, eggs and vanilla. Stir with a wooden spoon until there are no pockets of flour.
  • Tip the mix into the tin, level the top with a spatula and bake on the middle shelf of the oven for 2 hrs until cooked through and golden. Remove from the oven, poke holes into the top with a skewer and spoon over 2 tbsp rum. Leave to cool completely in the tin.
  • Once cool, peel off the baking parchment, then wrap in fresh parchment and store in an airtight cake tin. Feed the cake with 1-2 tbsp rum every fortnight, or up to four times until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing. Once iced, the cake will keep in a tin for four weeks. The uniced cake will keep in the freezer for six months.

Nutrition Facts : Calories 645 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

RICH FRUITCAKE



Rich fruitcake image

This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 3h20m

Number Of Ingredients 16

150ml brandy
680g sultanas
680g currants
450g raisins
170g glacé cherries, halved
170g candied peel
560g plain flour
½ tsp cinnamon
½ tsp nutmeg
½ tbsp cocoa powder
450g butter, softened at room temperature
½ orange, zested
½ lemon, zested
450g golden caster sugar
½ tbsp black treacle
8 large eggs

Steps:

  • The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
  • Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
  • Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
  • Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
  • Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.

Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

DARK FRUIT CAKE



Dark Fruit Cake image

Provided by Marion Cunningham

Categories     Cake     Citrus     Fruit     Nut     Dessert     Bake     Christmas     Fall     Winter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes two 9x5-inch loaves

Number Of Ingredients 17

1/4 pound butter, or 1/2 cup shortening
1 cup dark-brown sugar, firmly packed
1 teaspoon lemon extract
2 eggs
1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup milk
2 cups small pieces mixed candied fruit
1/2 cup small pieces candied citron
1 cup raisins
1 cup chopped pecans

Steps:

  • Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.
  • Brandied Fruit Cake
  • Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too.

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From kingarthurbaking.com


CHRISTMAS FRUITCAKE - ONE HUNDRED YEAR OLD FAMILY RECIPE - BITE
2018-11-26 Stir together flour, baking powder, salt, ginger, cloves and cinnamon – set aside. In a large mixing bowl, beat butter and brown sugar until combined. Beat in eggs, one at a time, …
From bitebymichelle.com


OLD FASHIONED DARK FRUIT CAKE - RECIPE - COOKS.COM
2011-05-26 1/2 tsp. mace. 2 tsp. baking soda. Flour, enough to stiffen. Fruit (candied cherries, pineapple, citron) Cream sugar and shortening; add eggs; add flour and soda alternately with …
From cooks.com


HOLIDAY BAKING WEEK: RUM-SOAKED DARK FRUITCAKE | CTV NEWS
2012-12-07 Place a large wide pan on the bottom rack; pour in hot water to come halfway up the sides. In a very large bowl, using a mixer, beat the butter until light coloured. Beat in the brown …
From ctvnews.ca


FRUITCAKE | BLUE FLAME KITCHEN
Add or omit fruit or nuts by keeping the volume or weight of the added ingredients about the same. Fruit may be tossed in a small amount of flour to help keep it suspended in the batter. …
From atcoblueflamekitchen.com


OLD FASHIONED WHITE FRUIT CAKE - GRANNY'S IN THE KITCHEN
2021-09-29 Preheat oven to 300°F and line loaf pans with parchment paper. Blend eggs, vanilla, sugar and butter in a large mixing bowl. Add salt, baking powder, and flour and mix. Mix in …
From grannysinthekitchen.com


DARK FRUITCAKE RECIPE | RECIPE | FRUIT CAKE, DARK FRUIT CAKE RECIPE ...
Jan 1, 2017 - Tips and a recipe for making a delicious and traditional dark fruitcake flavoured with rum and packed full of fruit. This cake is nutfree.
From pinterest.ca


BLACK FRUITCAKE - DAVID LEBOVITZ
2020-12-03 To make the cake, preheat the oven to 300ºF (150ºC.) Butter an 8 1/2- to 9-inch (23cm) loaf pan. For extra insurance, you can line the bottom of the pan with parchment …
From davidlebovitz.com


15 FESTIVE FRUITCAKE RECIPES | CANADIAN LIVING
2012-11-03 From rich, decadent chocolate fruitcake to fun fruitcake hermits and bars, find great fruitcake recipes to try below, including nut-free and gluten-free recipes. Our best fruitcake …
From canadianliving.com


CLASSIC EASY FRUIT CAKE RECIPE WITH SIMPLE ICING RECIPE - SWEET …
2020-05-13 First Step: Begin by preheating the oven to 350 degrees F. Second Step: Use a 9″x4″ loaf pan and grease it. Line with parchment paper and set aside. Third Step: Mix …
From sweetpeaskitchen.com


DAY 352: FANNY FARMER'S DARK FRUITCAKE - DINNER WITH JULIE
2016-03-02 1/2 cup chopped candied citron. 1 cup raisins. 1 cup chopped pecans or walnuts. 1. Preheat the oven to 325°F. Line two 8"x4" loaf pans, line them with foil, then butter the foil. …
From dinnerwithjulie.com


RICH DARK FRUIT CAKE RECIPE - BAKER RECIPES
2007-12-14 flour mixture in thirds alternating with the liquor or fruit juice. Fold in. the floured fruit and nuts. Beat the egg whites until stiff but not dry and. fold into the batter. 4 hr. If 2 large 5 lb …
From bakerrecipes.com


CLASSIC DARK FRUIT CAKE - EAST COAST CURATOR
2020-12-04 Cream butter and sugar, then add the well beaten eggs and cooled molasses mixture. Dust fruit with ¼ cup of the flour. Add remaining flour and the salt to the butter mixture …
From eastcoastcurator.com


SPICED DARK FRUITCAKE - GREATIST.COM
2021-09-22 Instructions. Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter and flour; set aside. Combine flour, baking soda, allspice, …
From greatist.com


10 BEST DARK FRUITCAKE RECIPE REVIEWS IN 2022 - NORMAL PARK
7. Fruit Cake 5 - 1 Lb Dark Recipe Claxton Fruitcakes. Check Price Amazon. 8. Merry Christmas Fruitcake Holiday Dessert Recipe Nog Shot Long Sleeve T-Shirt. Check Price Amazon. 9. …
From normalpark.com


DARK FRUIT CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a …
From stevehacks.com


EASY FRUITCAKE RECIPE - FOXY FOLKSY
Preheat oven to 150°C/300°F. In a large mixing bowl, beat brown sugar and oil with an electric mixer until well combined. Add the eggs, one at a time while beating for 20-30 seconds after …
From foxyfolksy.com


105-YEAR-OLD FRUITCAKE RECIPES | THE SATURDAY EVENING POST
2017-12-18 1 tablespoonful of lemon juice. Put the unbeaten white of an egg in a bowl, add the sugar slowly, beating constantly with a spoon, then the lemon juice. Put evenly over the cake …
From saturdayeveningpost.com


HOW TO MAKE RICH & MOIST FRUIT CAKE - FOODELICACY
2020-11-19 Moist fruit cake in 3 easy steps. Make and soak the fruit mix, leave overnight but preferably 3 to 5 days for deeper flavour. Bake the fruit cake. Brush the cake with liquor, once …
From foodelicacy.com


DARK FRUITCAKE RECIPE | RECIPE | DARK FRUIT CAKE RECIPE, FRUITCAKE ...
It's never too early to plan some Holiday baking with this Old English Dark Fruit Cake - a decades old recipe for a moist, rich, dark fruit cake chock full of dried fruit and crunchy pecans. A …
From pinterest.ca


THE BEST CHRISTMAS FRUIT CAKE RECIPE | THE RECIPE CRITIC
2021-11-15 Use enough to cover all the fruit completely. Cover and let soak overnight, or even for several days. Preheat the oven to 325° and line a 9×5 loaf pan with parchment paper. Set …
From therecipecritic.com


BEST CHRISTMAS CAKE RECIPE EVER - RICH, DARK FRUIT CAKE FOR ANYTIME
Rich, Dark Christmas Cake and General Purpose Fruit Cake Recipes Christmas Cake RECIPE 1. 30 g (1 oz chopped hazelnuts; 70 g (2 oz) ground hazelnuts; 1/2 teaspoon of nutmeg; 1 …
From top40recipes.com


DARK FRUIT CAKE RECIPE - BAKERRECIPES.COM
2004-07-19 What Makes This Dark Fruit Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting …
From bakerrecipes.com


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