Light And Lemony Fruitcake Recipes

CASSANDRA'S "LIGHT" FRUITCAKE RECIPE

Steps:

• Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit.
• Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer).
• Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.
• Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.
• Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.

LIGHT FRUITCAKE

Steps:

• In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
• Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
• Preheat oven to 275°F.
• In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
• Sift together 2¾ cups of the flour, baking powder, and salt.
• In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
• Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
• Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
• In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
• Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
• Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
• Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

LEMON CAKE WITH FRUIT

Steps:

• Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
• Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
• Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
• Do Ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

ELEGANT LIGHT FRUIT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
• In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
• In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
• Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

LIGHT AND LEMONY FRUIT SALAD/DESSERT

Steps:

• In serving bowl, dump can of undrained pineapple.
• Pour pudding mix over and mix into juices.
• Set aside for 5 minutes to slightly set.
• Meanwhile drain oranges and cherries, patting dry if necessary.
• Mix into pineapple mixture along with marshmallows.
• Gently fold in cool whip.
• Refrigerate at least 30 minutes.

WHITE FRUITCAKE

Steps:

• Combine the mixed fruit and Limoncello and let sit at least 4 hours or overnight.
• Preheat oven to 300 degrees. Grease 6 mini Bundt-style or large muffin cups.
• Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
• Fold in the flour. Add the mixed fruit mixture and nuts.
• Divide batter between the pans, and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Turn out onto a wire rack and cool completely. Wrap each cake in cheesecloth soaked in juice or brandy.Wrap in foil and keep in refrigerator or other cool place for up to 2 months. Cheesecloth may need additional liquid added each week.

DREW'S LIGHT FRUITCAKE

Steps:

• Preheat oven to 275 degrees.
• Spray two 8x4x2-1/2-inch loaf pans (I use Wilton dark pans) with Baker's Joy, or grease and flour pans, removing any excess flour by turning pan upside down and tapping them firmly on the sides.
• Put raisins in a small bowl, and cover them with hot water to let them plump up.
• In a bowl, combine 1 1/2 cups flour, baking powder, and salt.
• Set aside.
• In small bowl, add all eggs and beat just enough to mix them.
• Add the lemon juice and orange juice.
• Set aside.
• Drain raisins.
• In large bowl, add candied fruit, chopped pecans, and raisins.
• Sprinkle with 1/2 cup flour and mix to separate fruit pieces.
• In a large mixing bowl, add butter and cream until soft.
• Add sugar and cream until fluffy and sugar has dissolved.
• Add 1/3 of the egg mixture, beating after each addition.
• Alternately add 1/4 of the flour mixture, beating on Medium-Low speed only until batter is smooth after each addition.
• ****Repeat the previous 2 steps until all egg mixture and flour mixture are incorporated into the batter.
• Pour the batter over the fruit-nut mixture and gently fold in the batter until the fruit is evenly distributed in the batter.
• Place the two loaf pans on a large cookie sheet so it will be easier to turn the loaves, and make removal from the oven easier when they are hot.
• Fill each loaf pan with half of the batter, which should come about 1-inch from the top of the loaf pan.
• If desired, decorate with cherry and pecan halves.
• Place loaf pans in preheated oven, and bake 2 hours.
• Turn cookie sheet once from front to back if cakes seem to be browning more in the back of the oven.
• Remove cakes from oven and pour 2-3 tablespoons bourbon over each cake.
• Cool about 30 minutes.
• Remove cakes from pans and place on a clean dish towel or rack to cool completely.
• TO SEASON AND STORE: Cut muslin or cheesecloth into large 18"x24" rectangles.
• Put cloth in bowl and add about 1/2 cup bourbon (enough to moisten the cloths).
• Remove cloths from bowl, lightly wring them out, and place on counter.
• Place a cake in the center of each cloth; fold cloth to completely enclose cake.
• Place cake in a resealable plastic bag, adding remaining bourbon left in bowl over top and bottom of each cake.
• Seal and store in a cool, dark place.
• No need to refrigerate, as the bourbon acts as a preservative.
• After several days, pour about 2 tablespoons of bourbon over the cloth-encased cake.
• Reseal plastic bag.
• Repeat this seasoning 2-3 times during the seasoning process, which should take about 2-3 weeks.
• You want to moisten cake, not drown it each time you season.
• At this point cakes can be given as gifts, eaten immediately, or frozen or refrigerated if you plan to keep them several months.
• NOTE: I have successfully kept these fruitcakes refrigarated for over 6 months, and they are still delicious.
• CUSTOM MIX: You can substitute any kind of candied fruit you like for the mixed fruit, or mix and match your preference of flavors: pineapple, cherries, citron, orange peel, lemon peel, chopped dated, craisins, etc.
• Chopped almond slivers or walnuts may be substituted for the chopped pecans.
• NOTE ON STORAGE: If you prefer to season your cake with orange juice rather than bourbon, it will be good, but not nearly as good, AND it must be REFRIGERATED after several days.
• ****Because I like to make these fruitcakes before the stores here stock the Candied Mixed Fruit, I buy it on 1/2 price sale after the Holidays and freeze it to use the following October.
• That way it is available when the urge to make fruitcakes hits me.
• ****.