FESTIVE FRUITCAKES
Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.-Kathy Leichty, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 6
Steps:
- Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
FESTIVE FRUITCAKE
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 FRUITCAKE II
This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
Provided by Diane Mick
Categories Holiday Cakes
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
- In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
- Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g
FESTIVE FRUITCAKE I
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
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
FESTIVE FRUITCAKE II
This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
Provided by Diane Mick
Categories Holiday Cakes
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
- In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
- Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g
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