HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
FRUITCAKE
Provided by Dave Lieberman
Categories dessert
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
JANE BENET'S FRUITCAKE
Make and share this Jane Benet's Fruitcake recipe from Food.com.
Provided by ziggy
Categories Dessert
Yield 17 pounds
Number Of Ingredients 25
Steps:
- Preheat the oven to 275 or 300 degrees.
- Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
- Add the brandy, jam and spices; mix well.
- Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
- Add the flour and salt and mix to a batter consistency.
- Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
- Grease pans well, then line with heavy waxed or parchment paper.
- Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
- When done, turn out the cakes onto racks to cool.
- Pour a little brandy slowly over the top of each one.
- In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
- When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
Nutrition Facts : Calories 1301.3, Fat 53.7, SaturatedFat 17.3, Cholesterol 206.7, Sodium 553.4, Carbohydrate 198.7, Fiber 16.2, Sugar 144.3, Protein 19.9
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