Festive Fruit Nut Cake Recipes

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FESTIVE FRUIT & NUT CAKE



Festive fruit & nut cake image

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 2h40m

Yield Cuts into 12-16 slices

Number Of Ingredients 15

250g butter , at room temperature
140g light muscovado sugar
6 large eggs , beaten
280g plain flour
85g ground almond
2 tsp ground ginger
2 tsp ground cinnamon
700g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
3 tbsp dark rum
140g white marzipan , diced
50g each whole skinned hazelnut and blanched almonds
85g each Brazil nuts and flaked almonds
140g whole glacé cherries
100g golden syrup
1 metre of wide ribbon

Steps:

  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
  • Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
  • While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
  • Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
  • To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium

FESTIVE FRUITCAKE



Festive Fruitcake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 36 servings

Number Of Ingredients 11

Crisco® Flour No-Stick Spray
2 cups water
1/4 cup Crisco® Pure Vegetable Oil
2 large eggs
2 (16.6 oz.) pkgs. Pillsbury® Date Quick Bread
2 cups pecan halves
2 cups raisins
2 cups candied cherries, halved
1 cup cut-up candied pineapple
1/4 cup Smucker's® Apple Jelly or Smucker's® Red Raspberry Fruit Syrup
Additional cherries and pecans for garnish if desired

Steps:

  • HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
  • COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
  • BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
  • WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
  • Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

FESTIVE NUT CAKE



Festive Nut Cake image

With almonds, cashews, pecans and walnuts, this spiced cake is loaded with crunchy nuts. It's the perfect ending to a Christmastime feast. -Jeanne Kemper, Bagdad, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

2 large eggs, separated
1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup 2% milk
1 teaspoon cream of tartar
1 cup slivered almonds
1 cup each chopped cashews, pecans and walnuts
TOPPING:
1/2 cup confectioners' sugar
3 to 4 teaspoons 2% milk
Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.

Nutrition Facts : Calories 504 calories, Fat 30g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

FESTIVE FRUITCAKE I



Festive Fruitcake I image

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 48

Number Of Ingredients 22

12 cups raisins
3 cups dried currants
2 pounds candied mixed fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, drained
1 ¼ cups dates, pitted and chopped
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can crushed pineapple with juice
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
4 cups whole or chopped walnuts
12 egg whites

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  • In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  • Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  • In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  • In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  • Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g

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