RICH DARK FRUITCAKE
This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Time 6h
Yield 40
Number Of Ingredients 24
Steps:
- Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
- Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
- Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
- Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
- Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
- Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g
LORRIE'S MOTHER'S FRUITCAKE
Provided by Lynda Chernek
Categories Cake Fruit Dessert Bake Christmas Date Pecan Walnut Bon Appétit New York Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)
RICH FRUITCAKE
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 3h20m
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
STICKY FRUITCAKE SQUARES
This recipe came from Chatelaine magazine. It has a shortbread crust & uses some traditional ingredients. I am not a fruitcake fan, but I like these. They freeze well.
Provided by Sweet PQ
Categories Bar Cookie
Time 1h10m
Yield 24-36 squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Lightly butter a 9" x 13" pan.
- BASE - Using a food processor, whirl flour & icing sugar together until blended. Add the butter & pulse until mixture starts forming a ball.
- Turn into baking pan and press evenly over the bottom. Bake in the centre of the oven @ 350*, for 20-25 minutes, until the edges are golden. Remove from oven, but leave oven on.
- TOPPING: Prepare the topping while the base is baking.
- Place the raisins and cranberries and bourbon in a small microwave-safe bowl. Microwave, uncovered, on "high" for 1 minute.
- Cut cherries in half.
- In a large bowl, whisk the eggs with the corn syrup, brown sugar & vanilla.
- Stir in the 2 tablespoons flour, then the raisin-cranberry-bourbon mixture, pineapple, cherries and pecans. Spread over the base.
- Return to oven & bake @ 350*, until the center is set and the edges are golden. This should take 25-30 minutes.
- Cool completely & cut into squares.
Nutrition Facts : Calories 211.2, Fat 12.2, SaturatedFat 4, Cholesterol 31.2, Sodium 8.5, Carbohydrate 23.2, Fiber 1.3, Sugar 10.3, Protein 2.4
FRUIT AND STOUT CAKE
There is a fruitcake for everyone! You will miss out if you dismiss it. Try this Fruit and Stout Cake as just one of many options.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Brush a 9-by-4 1/2-inch loaf pan with butter. Line pan with parchment; brush with butter. Set aside.
- Combine the prunes, raisins, and currants in a medium bowl. Add 1/2 cup stout, and let stand.
- Sift flour, baking powder, nutmeg, and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each, scraping down sides twice. Add dry ingredients in two additions; mix just to combine. Fold in fruit mixture.
- Pour batter into pan. Bake until dark brown and set and a cake tester inserted into the middle of cake comes out clean, about 3 1/2 hours. (Cracks will appear on top of cake.) Remove from oven; sprinkle with 1/2 cup stout. Let stand on wire rack 30 minutes. Remove from pan; discard parchment; let cool completely.
- Wrap in cheesecloth or muslin. Douse fruitcake with remaining 1/4 cup stout. Store in a cool, dark, dry place, dousing with 1/4 cup stout once a week for at least 1 month before serving.
GERRI'S STICKY STOUT FRUITCAKE
A wonderfully easy, low-fat, moist fruitcake. High in fibre. Recipe given to me by a gym instructor about 15 years ago. Make 2 cakes (1 small & 1 larger). Needs overnight soaking. Freezes well.
Provided by auntchelle
Categories Dessert
Time 12h40m
Yield 2 cakes, 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix together cereal, sugar, fruit and stout. Leave to soak overnight.
- Next day: Preheat oven to moderate (180 deg Cel). Grease well (important) 1 round and 1 log tin.
- Stir spices, egg and SR flour into soaked fruit. Mix until combined.
- Put mixture into tins and bake for 30-40 minutes. Top may need covering with foil towards the end to protect fruit. Cool in tin.
- To freeze, double wrap in plastic wrap.
Nutrition Facts : Calories 81.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 13.2, Sodium 13.1, Carbohydrate 17.7, Fiber 1.2, Sugar 7, Protein 1.6
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