Fruitcake Ever So Easy Recipes

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.

QUICK AND EASY BRITISH FRUITCAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
• Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
• Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

EASY FRUITCAKE

Steps:

• Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
• Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
• When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.

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.

EVER-SO-EASY FRUITCAKE

Steps:

• Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
• Combin flour and baking soda; set aside.
• In a large bowl, combine remaining ingredients; blend in dry ingredients.
• Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
• Cool 15 minutes. Turn out of pan. Garnish as desired.

MOM'S FRUITCAKE

Steps:

• Preheat oven to 250-275 degrees.
• Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
• Pan sizes and baking chart:
• 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
• 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
• 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
• 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
• No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
• 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

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.

THE EASIEST FRUITCAKE EVER!

Steps:

• Add coffee to fruit and soak overnight.
• Next day preheat oven to 160 deg Celsius. Lightly grease and line a 21cmx21cm cake tin with baking paper.
• Add the flour to the soaked fruit and stir until thoroughly combined.
• Bake for approximately 2 hours, or until an inserted skewer comes out clean. (If any exposed fruit on top is browning too quickly, cover cake with loose layer of aluminium foil.).
• Remove from oven and allow to cool.

EVER-SO-EASY FRUITCAKE

Steps:

• Preheat oven to 300°. Grease six mini loaf pans and four 6 x 3 x 2-inch foil loaf pans.In a medium bowl, stir together flour and baking soda set aside.In a large bowl, combine eggs, mincemeat, condensed milk, candied fruit, and nuts. Stir in dry ingredients until moistened. Fill each pan two-thirds full. Place on baking sheet.Bake 35 to 40 minutes until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans andcool completely. Wrap in plastic wrap, then foil. NOTE: To substitute condensed mincemeat for prepared, crumble 2 packages (9 oz. each) condensed mincemeat into small saucepan. Add 1 1/2 cups water. Bring to a boil and boil rapidly 1 minute. Cool. Proceed as above.

EVER-SO-EASY FRUITCAKE

Steps:

• 1. In large mixing bowl, combine eggs, milk, mincemeat, fruit and nuts. Mix well.2. Add KELLOGG'S Corn Flake Crumbs and baking soda stir well. Pour batter into 9-inch tube or Bundt pan coated with cooking spray.3. Bake 2 hours at 300°F or until wooden pick inserted near center comes out clean. Cool in pan for 5 minutes. Remove from pan. Cool on wire rack.