Fruitcake Cupcake Holiday Wreath Recipe By Tasty

HOLIDAY FRUITCAKE

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.

HOLIDAY WREATH CUPCAKES

Steps:

• Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
• Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
• Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.
• Foil Wrap:
• Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.

FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY

Steps:

• Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
• Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
• Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
• Preheat the oven to 350°F (180°C).
• Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
• Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
• Add the eggs, 1 at a time, and beat until well combined.
• Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
• Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
• Grease 2 12-cup muffin tins with nonstick spray.
• Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
• Bake for 20 minutes, or until golden brown. Let cool before icing.
• Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
• Drizzle the icing over the fruitcakes, then serve.
• Enjoy!

HOLIDAY BISCUIT WREATH

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

HOLIDAY WREATH

Steps:

• In a heavy saucepan, combine marshmallows, butter, vanilla and food coloring; cook and stir over low heat until smooth. Remove from the hat; add cornflakes and mix well. Drop by spoonfuls onto greased foil, forming a 9-in. wreath. Decorate with red-hots. If desired, form a bow with licorice and place on wreath; add Dot on top of bow.

FESTIVE FRUITCAKE I

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.

CHRISTMAS WREATH CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
• In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
• In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
• Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.