Heirloom Fruitcake Recipes

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HEIRLOOM FRUITCAKE



Heirloom Fruitcake image

I wanted a holiday fruitcake made with butter, honey , eggs and cream. When I couldn't find a recipe, I created this one. I like this cake because it's not as sweet as many traditional varieties yet is loaded with fruits and nuts. -Sharon McClatchey, Muskogee, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

1/3 cup butter, softened
3 tablespoons brown sugar
2 large eggs
3 tablespoons honey
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream
1 cup raisins
1 cup chopped dates
1 package (6 ounces) dried apricots, finely chopped
3 cups pecan halves

Steps:

  • In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans. , Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. , Bake at 300° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 153 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

HEIRLOOM FRUITCAKE



Heirloom Fruitcake image

Plan on making this as close to Thanksgiving as possible, so it has time to cure before Christmas. This is a lot like the fruitcake from Corsicana, Texas. It is a very solid cake, with just enough batter to secure together the many pounds of fruit and nuts. The less expensive fruitcakes will have large amounts of batter, with the candied fruit set apart like jewels and framed by cake. One of the important construction techniques is the tedious snipping of all the fruits (with the possible exception of the currants). Even the raisins should be snipped into two or three pieces each. I warn you ahead of time: be patient! It is worth the effort. Lastly, the painting on of juice and long curing period allow for the many flavors to develop and intermingle. Don't skip it. Makes 1 7-lb fruitcake

Provided by Kelly Vaughn

Categories     Dessert

Time 6h30m

Yield 1 fruitcake

Number Of Ingredients 24

1 lb candied cherry
1 lb candied pineapple
1/4 lb candied orange peel
1/4 candied lemon peel
1 cup shelled pecans
1 1/4 lbs pitted dates
1 lb golden raisin
1/2 lb dark raisin
1/2 lb currants
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 teaspoons cinnamon
1 cup butter
1 cup packed brown sugar, plus
2 tablespoons packed brown sugar
6 large eggs
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
3 tablespoons orange juice
1/2 cup grape jelly
2 cups brandy or 2 cups grape juice

Steps:

  • Finely chop candied fruits and pecans.
  • Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
  • Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
  • Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
  • Set aside.
  • Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
  • Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
  • Mix jelly and rum/juice until smooth.
  • Add alternately to batter with dry ingredients.
  • Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
  • Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
  • Bake at 275 F for 3 1/2 hours.
  • Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
  • Paint on more juice once or twice per week.

HEIRLOOM FRUITCAKE



Heirloom Fruitcake image

I found this recipe written out on a card in my grandmother's recipe collection after she passed away. Her instructions say to bake in greased and floured 1-pound coffee cans! They don't make that size coffee can anymore, so I bake it in loaf pans. Wilton may have pans similar to the size of the old coffee cans if you want...

Provided by Sasha Kamen

Categories     Other Desserts

Time 2h

Number Of Ingredients 9

2 pkg (9 oz) condensed mincemeat
1 1/2 c water
2 1/2 c sifted flour
1 tsp baking soda
2 beaten eggs
1 can(s) (15 oz.) sweetened condensed milk
1 c chopped candied mixed fruit
1 c chopped pitted dates
1 c chopped pecans

Steps:

  • 1. Combine crumbled mincemeat and water in a saucepan. Stir over medium heat until until lumps are broken up. Boil for 1 minute, stirring constantly. Remove from heat and allow to cool to room temperature.
  • 2. Preheat oven to 300 F. Grease bottom and sides of a 9"x5" loaf pan. Line bottom of pan with parchment paper cut to fit and sprayed with cooking spray.
  • 3. Sift flour and baking soda together.
  • 4. Combine eggs, condensed milk, cooled mincemeat, fruit, and nuts in a mixing bowl. Fold in flour mixture.
  • 5. Pour into prepared pan. Bake 1 hour or until top is golden brown and a toothpick inserted in center comes out clean. Set pan on a rack to cool.
  • 6. When cake is cooled, turn out and remove paper.

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