JEWELED FRUITCAKE
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
- Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
JEWELED FRUITCAKE
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
JEWELLED FRUIT, NUT & SEED CAKE
If you're not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Number Of Ingredients 12
Steps:
- Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
- Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
- Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.
Nutrition Facts : Calories 681 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 85 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
NUTTY AS A FRUITCAKE (HEALTHY VERSION)
I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever.
Provided by Sharon123
Categories Quick Breads
Time 50m
Yield 2-3 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients, except condensed milk, in a large bowl.
- Pour the can of condensed milk over the fruit mixture. Mix well.
- Pour into well greased loaf pans(2 large or 3 small). Bake for 30 minutes at 350 degrees Fahrenheit.
- Cool in pans a few minutes before turning out onto wire racks to finish cooling.
- The longer this keeps the better it tastes! Enjoy!
- Note: These make great gifts!
Nutrition Facts : Calories 240, Fat 12, SaturatedFat 5.2, Cholesterol 5.6, Sodium 52.7, Carbohydrate 32.4, Fiber 2.8, Sugar 26.8, Protein 3.9
DRIED FRUIT AND NUT CAKE
From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.
Provided by Bren in LR
Categories Dessert
Time 1h45m
Yield 2 small loaves
Number Of Ingredients 10
Steps:
- Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
- In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
- In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
- Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
- When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
- To serve, cut into thin slices with a sharp heavy knife.
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