Easy Fruit Cake Recipes

EASY FRUIT CAKE RECIPE

Steps:

• Preheat oven to 350F
• Grease and line a 9" x 4" loaf pan. Set aside.
• In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
• In a large bowl, combine the butter and brown sugar and beat until light and fluffy, 2 minutes.
• Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
• Add half of the flour mixture, mix until combined, and then the remaining half. Do not overmix.
• Add in the candied peel and nuts, to taste.
• Fold the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean.
• For the frosting, combine the cream cheese and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream.

QUICK FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
• Sift the flour with the baking soda.
• In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
• Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

EASY-DOES-IT FRUITCAKE

Steps:

• In large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated; set aside., In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice, beating well after each addition. Stir in fruit and nut mixture; mix well., Spoon into five greased 5-3/4x3x2-in. baking pans (pans will be full). Bake at 325° for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients until smooth. With a pastry brush, brush glaze over warm loaves. Cool completely.

QUICK AND EASY FRUIT CAKE

Steps:

• Preheat the over to 350F (180C). Butter an 8x8 baking dish.
• In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
• Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it.
• Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter.
• Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

BEST EVER FRUIT CAKE

Steps:

• Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
• Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
• Grease and line with grease proof paper a 20 cm round cake tin
• Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
• Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
• Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.

EASY FRUIT CAKE

Steps:

• Heat oven to 275ºF.
• Mix eggs, cake mix and applesauce in large bowl until blended. Combine fruit and flour; stir into cake mixture. Pour into 2 (9x5-inch) loaf pans sprayed with cooking spray.
• Bake 1 hour 45 min. or until toothpick inserted in centers comes out clean. Cool completely in pans on wire rack. Remove cakes from pans.
• Beat cream cheese, butter and sugar in bowl with mixer until blended. Spread over tops of loaves. Sprinkle with nuts.

CHRISTMAS SPECIAL FRUITCAKE

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.