FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Roxy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
- Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g
HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
GOOD FRUITCAKE
The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar. And when it comes out of the oven, it is showered in whiskey. This is by no means an inexpensive cake to make, and that is largely why it became a traditional gift. It is a cake that you wouldn't make for yourself. It is a treat.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 2 fruitcakes
Number Of Ingredients 18
Steps:
- Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
- Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
- In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
- Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
- While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
KOPIKALA FRUITCAKE
Not your Grandma's holiday door stop. This blend of tropical friuts and a golden ginger-spiced batter make for a lighter and very delicious holiday treat. Use any combination of dried fruits you like, but one-quarter of the fruit mixture should be candied ginger for the right taste. Also, if you prefer to "brandy" the fruitcake--place on a large square of cheesecloth, brush generously with additional spiced rum and wrap before sealing in foil. Brush with additional rum every couple of days for two weeks before serving. This recipe makes 2 regular or 4 mini loaves.
Provided by Hungry Hogareno
Categories Quick Breads
Time 2h10m
Yield 2 loaves
Number Of Ingredients 20
Steps:
- Toast macadamia nuts in a skillet over medium heat, stir or shake constantly to avoid burning. Transfer to bowl and let cool completely. If dried fruits and ginger are in larger pieces, chop into pieces no larger than the nail of your little finger, approximately 1/4-inch dice. Transfer to the bowl with the nuts, add coconut and stir to combine. Set aside.
- Preheat oven to 275°. Butter loaf pans, or lightly spray with cooking spray, then coat with flour and set aside.
- In a mediumbowl, combine dry ingredients, flour through baking soda; set aside.
- In medium bowl, whisk together the rum or pineapple juice, buttermilk and orange juice; set aside.
- With an electric mixer, cream sugar, butter and orange zest in a large bowl until fluffly. Add eggs, one at a time, beating well after each addition. Stir in ingredients alternately with buttermilk mixture in several additions until just combined. Fold in fruit mixture.
- Divide batter between prepared pans. Bake for 50 minutes at 275°. Rotate pans in oven, if necessary, then raise temperature to 350° and bake an additional 30-40 minutes. Cakes are done when a toothpick inserted in the center comes out clean. Turn off oven and let cakes rest in cooling oven for 10-15 minutes.
- Remove from oven and generously brush with additional rum or pineapple juice, if desired. Let cool in pans for 15-30 minutes. Remove from pans and cool completely before wrapping tightly in foil. Store in refrigerator for 2 days before serving or freeze up to 3 months.
Nutrition Facts : Calories 1969.2, Fat 124.5, SaturatedFat 55.4, Cholesterol 546.8, Sodium 770.2, Carbohydrate 176.8, Fiber 10.3, Sugar 128.9, Protein 26.6
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