Fruitcake The Drink Recipes

FRUITCAKE, THE DRINK

Fruitcake, the Drink image

Not a big fan of making fruitcake but love the taste? Then, try out this "recipe" for a Fruitcake Holiday Drink. All the flavor and none of the hassle. Your guests will think you are brilliant and creative for making it and it will go over well at any holiday gathering.

Provided by Annacia

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 ounce brandy
1/2 ounce Amaretto
1/2 ounce Cointreau liqueur
1/4 lemon, juice of
1 tablespoon sugar
1/2 teaspoon ground cloves
candied fruit, peel (for garnish)
crystallized ginger (for garnish)

Steps:

Simply, mix the sugar and ground cloves together in a saucer.
Moisten a rim of a chilled cocktail glass with a cut lemon and spin in the sugar-clove mixture.
Shake the other ingredients well with some cracked ice in your cocktail shaker and then strain into the prepared glass.
Garnish with candied fruit peel and crystalized ginger. Yum!

Nutrition Facts : Calories 138.9, Fat 0.2, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 14.3, Fiber 0.4, Sugar 12.9, Protein 0.1

FRUIT COCKTAIL CAKE

Fruit Cocktail Cake image

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Cyndi

Categories Desserts Cakes Holiday Cake Recipes

Yield 16

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g

FRUIT COCKTAIL CAKE

Fruit Cocktail Cake image

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.

Provided by GrandmaIsCooking

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

Steps:

In a large bowl, stir together flour, sugar, baking soda and salt.
Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
Pour into a greased 9 inch x 13 inch pan.
Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
This cake is best with Fruit Cocktail Cake Icing #7062.

Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3

FRUITCAKE

Fruitcake image

This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 22

Ingredients

1 cup golden raisins
1 cup dried Calimyrna figs, chopped
1 cup dried apricots, chopped
1 cup dried pears, chopped
1/3 cup candied ginger, chopped
1/4 cup candied orange peel, chopped
1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup packed dark-brown sugar
4 large eggs
2 tablespoons dark unsulfured molasses (not blackstrap)
1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
1 cup sweetened flaked coconut

Steps:

Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

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