Fruitcakedumpcake Recipes

THE WORLD'S BEST FRUITCAKE

Steps:

• Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
• Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
• Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
• Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
• Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
• Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
• Remove cakes from oven and let cool for 10 minutes in the pans.
• Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
• Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
• Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
• May be refrigerated up to 3 months or frozen up to 1 year.

FRUIT DUMP CAKE

Steps:

• Layer the both cans of fruit on the bottom of a metal 9"x12" baking dish. Gently stir it together.
• Sprinkle the cake mix over the fruit and spread it evenly.
• Drizzle the melted margarine on the top of the cake mix.
• If desired sprinkle chopped nuts on top.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.

THREE-FRUIT DUMP CAKE

Steps:

• In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter. , Bake at 350° for 45-50 minutes or until golden brown. Serve warm.

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.

FRUITCAKE

Steps:

• Preheat oven to 250 degrees F.
• Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.
• With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.
• Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.
• Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.
• Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.
• Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.
• It is awesome served with vanilla ice cream.

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.

THREE-FRUIT DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F & grease an 8"x8" baking dish.
• In a large bowl, combine the pie filling, pears & peaches, then spoon this fruit mixture into the prepared baking dish.
• Sprinkle the cake mix over the fruit, then dot the dried mix with butter.
• Bake for 45 to 50 minutes or until golden brown. Serve warm.

EASY FRUIT CRISP DUMP CAKE

Steps:

• Heat overn to 350 degrees F.
• Stir together cake mix and margarine in a large bowl until crumbly; set aside.
• Mix pie filling and pineapple together, and spread in an ungreased rectangular pan, 13x9x2 inches.
• Sprinkle cake mix mixture evenly over fruit.
• Bake 35- 40 minutes or until golden brown.
• Serve warm or cool.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

UNBAKED FRUITCAKE II

Steps:

• In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.