DATE-NUT FRUITCAKE
Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.-Linda Ault, Newberry, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.
Nutrition Facts : Calories 475 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 236mg sodium, Carbohydrate 70g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
CHRISTMAS SPECIAL FRUITCAKE
I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
DATE FRUITCAKE
Make and share this Date Fruitcake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h15m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix dates, walnuts and cherries.
- Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix.
- Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla.
- Beat egg whites until stiff and dry and fold into mixture.
- Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees, or until toothpick inserted near center comes out clean. Oven temperatures vary. Do not overbake if you have a hot oven.
CHERRY DATE FRUITCAKE
It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.
Nutrition Facts : Calories 292 calories, Fat 14g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 109mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
EXTRA-FRUITY CHRISTMAS CAKE
Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 20
Steps:
- Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
- The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
- Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
- Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
- Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS WHITE FRUIT CAKE
We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.
Provided by Chef burnt toast
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
- Cream the butter, sugar and eggs.
- Mix together the dry ingredients and add to the creamed ingredients.
- Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
- Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
- My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.
Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4
PECAN DATE FRUITCAKE
My husband grew up in Louisiana and has fond memories of his mother's fruitcake. I make this for him every year to remind him of special times. Pretty slices are an attractive addition.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.
Nutrition Facts :
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