Fruit Spice Cake Not A Christmas Fruit Cake Recipes

FRUIT SPICE CAKE ( NOT A CHRISTMAS FRUIT CAKE!!!)

Steps:

• Blend fruit with the juice in blender.
• In a large bowl add the fruit mixture to the oil and sugar and mix well.
• Add remaining ingredients and mix.
• Pour into 9X13 inch greased pan and bake at 350 degrees for 1 hour.
• Frost with a butter cream frosting or with a cream cheese frosting. (Which is the one I recommend.).

CHRISTMAS KEEPING CAKE (FRUITCAKE-LIKE, LESS FRUIT)

Steps:

• Cream butter and sugar. Beat in egg yolks until fluffy.
• Dissolve baking soda in buttermilk; beat it into eggs.
• Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
• Beat egg whites until almost stiff and fold into batter.
• Combine remaining flour with pecans, raisins and dates; fold into batter.
• Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
• Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.

NO-CANDIED-FRUIT FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. 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; remove from pans. Remove foil. Brush with corn syrup; cool completely.

CHRISTMAS FRUITCAKE

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.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

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.