Marion Reeds Open Fruit Cake Recipes

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FREE RANGE FRUITCAKE



Free Range Fruitcake image

Provided by Alton Brown

Categories     dessert

Yield 10 slices

Number Of Ingredients 24

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Steps:

  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

DARK FRUIT CAKE



Dark Fruit Cake image

Provided by Marion Cunningham

Categories     Cake     Citrus     Fruit     Nut     Dessert     Bake     Christmas     Fall     Winter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes two 9x5-inch loaves

Number Of Ingredients 17

1/4 pound butter, or 1/2 cup shortening
1 cup dark-brown sugar, firmly packed
1 teaspoon lemon extract
2 eggs
1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup milk
2 cups small pieces mixed candied fruit
1/2 cup small pieces candied citron
1 cup raisins
1 cup chopped pecans

Steps:

  • Preheat the oven to 325°F. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat until light. Add the lemon extract and eggs and beat well. Stir in the molasses and blend. Mix together the flour, baking soda, cinnamon, allspice, mace, cloves, and salt; beat into the first mixture. Add the milk and beat until smooth. Stir in the candied fruit, citron, raisins, and pecans, and mix well. Spoon into the pans and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean. Turn out onto racks to cool. When completely cool, wrap well and store in an airtight container.
  • Brandied Fruit Cake
  • Soak two large pieces of cheesecloth in brandy. Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil. Moisten the cheesecloth with additional brandy every few days for about a week. The brandy will flavor the cake and help preserve it too.

MRS. WALKER'S FRUIT CAKE



Mrs. Walker's Fruit Cake image

This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord.

Provided by suetoyou

Categories     Desserts     Cakes     Fruitcake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 11

1 serving cooking spray with flour
1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
4 eggs
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 tablespoon lemon extract
1 tablespoon vanilla extract
8 ounces candied red cherries, halved
8 ounces candied pineapple slices, cut into thirds
1 ½ cups chopped pecans
1 cup sweetened dried cranberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
  • Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 75 g, Cholesterol 73.1 mg, Fat 25.7 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 4.6 g, Sodium 465.1 mg, Sugar 49.6 g

WHITE HOUSE FRUITCAKE



White House Fruitcake image

Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.

Provided by Marian Burros

Categories     dessert

Time 1h30m

Yield 3 loaf cakes

Number Of Ingredients 29

1 15-ounce package raisins
2 cups golden raisins
1 cup currants
10 ounces mixed candied fruits
1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
1/3 cup candied pineapple
1 cup chopped pecans
4 ounces slivered almonds
1/2 cup bourbon or Port
1/4 cup brandy
1/2 pound butter
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 1/3 cup sifted all-purpose flour
Grated rind of 2 lemons
1/4 teaspoon almond extract
1/4 teaspoon vanilla
5 eggs
1 cup sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 12-ounce jar apricot preserves
1/2 cup rum
6 to 8 tablespoons bourbon
1 pound confectioners' sugar
2 tablespoons softened butter

Steps:

  • Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
  • Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
  • Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
  • Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
  • Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
  • While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
  • Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
  • Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
  • Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.

GRANDMA LEONE'S FRUIT CAKE



Grandma Leone's Fruit Cake image

Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.

Provided by Debbie Ries

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

3 cups water
1 ½ cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour
2 cups white sugar
1 ½ cups canola oil
4 eggs, beaten
3 cups candied fruit

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
  • Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
  • Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
  • Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
  • Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g

AUNT MARION'S FRUIT SALAD DESSERT



Aunt Marion's Fruit Salad Dessert image

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! -Marion LaTourette, Honesdale, Pennsylvania

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix

Steps:

  • In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 2g protein.

DRIED NUT AND FRUIT CAKE



Dried Nut and Fruit Cake image

Provided by Marian Burros

Categories     dessert, side dish

Time 2h25m

Yield One 6-pound cake

Number Of Ingredients 16

8 ounces (2 cups) walnut halves
8 ounces (2 cups) pecan halves
1/2 pound shelled whole brazil nuts (1 1/2 cups)
16 ounces pitted dates
1 box (15 ounces) dried apricots
12 pitted prunes, halves
4 ounces mixed candied fruits
1/2 cup raisins
1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup)
1 1/2 cups sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy

Steps:

  • Preheat oven to 300 degrees.
  • Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
  • Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
  • Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
  • Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
  • Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
  • Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
  • Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
  • To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.

MARION REED'S OPEN FRUIT CAKE



Marion Reed's Open Fruit Cake image

This is a nice easy cake. Depending on whether you use a cookie sheet or a baking pan the crust can be made more cakelike or cookielike. I got this recipe from a neighbor of mine years ago and it's a big hit with my familly. Usually we use apples but it also works with peaches or any other fruit like peaches or pears, plums and apricots.

Provided by Steve P.

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
1 beaten egg
3 tablespoons water
plums (Fresh Fruit of your choice) or apricot (Fresh Fruit of your choice)
cinnamon sugar (for sprinkling on top)
butter (for dotting on top)

Steps:

  • Sift the flour with the sugar, baking powder and salt.
  • Add 6 Tablespoons of the butter or margarine and cut in.
  • Add the egg beaten with 3 tablespoons of water (you are beating the egg and water together) mix to form a dough.
  • Pat the dough with your hands into greased baking pan; for a cakelike crust use a 13 x 9 inch pan; for a cookielike crust, pat into a cookie sheet that has a small rim (some cookie sheets today are totaly flat not sure they would work, the older cookie sheets had a 1/4 inch rim all the way around).
  • Slice fruit in half moon shape and make slightly overlapping rows until pan is full.
  • The rows will look like this (((((((((((((.
  • Sprinkle with cinnamon-sugar (I usually make my own, just mix white sugar with cinnamon to taste) and dot with butter.
  • Bake at 375ºF for 40 minutes or until fruit is done.

Nutrition Facts : Calories 267.9, Fat 9.5, SaturatedFat 5.7, Cholesterol 49.3, Sodium 261.4, Carbohydrate 43.1, Fiber 0.6, Sugar 25.1, Protein 3.3

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From justonecookbook.com


BERRY MASCARPONE CAKE RECIPE {WITH MASCARPONE FROSTING AND FRUIT}
2018-07-03 Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans. Using a hand mixer, combine cake mix, pudding, sour cream, eggs, oil, water, zest and lemon juice. Mix well. Pour into prepared pans, dividing the batter equally into the prepared pans. Bake for 40 min or until a toothpick when inserted comes out clean.
From thebestcakerecipes.com


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