MIKE'S FABULOUS FRUITCAKE
I wanted to make fruitcake this year that people would enjoy and actually eat. Here is the recipe I came up with. My sister-in-law even asked for it! (Please note that my wife came up with the title, not me.) Time does not include "curing." (can also make 3 to 4 full sized loaves, approx)
Provided by Steingrim
Categories Dessert
Time 3h20m
Yield 25-30 mini loaves
Number Of Ingredients 20
Steps:
- Preheat oven to 275 degrees F.
- Coarsely chop fruit, orange and lemon peel, ginger, and walnuts, then soak overnight in Southern Comfort.
- In a very large bowl (a very big KitchenAid mixer works well) beat together the butter, brown sugar, and golden syrup, then beat in the eggs one at a time.
- Add in flour, spices, and fruit-nut mixture.
- Put in a greased 10-inch square pan or put in greased mini loaf pans; do not fill pans more than 2/3 full.
- If using one pan, set it in a water bath to bake, but a water bath is not necessary for mini-loaves; bake at 275 degrees F for 3-4 hours (1-2 hours for mini loaves).
- Cakes are done when a toothpick inserted comes out clean and dry.
- Optional: soak finished fruitcake (s), wrapped in cheesecloth, in additional Southern Comfort.
- Optional (preferred): let loaves"cure" for about 30 days in an airtight container in a cool place.
- Makes about 25-30 mini loaves or 3 to 4 full sized loaves.
MAGIC FRUITCAKE
A magical blend of mincemeat, pecans, sweetened condensed milk and candied fruit.
Provided by Judy
Categories Desserts Cakes Fruitcake Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Line greased pan with parchment paper and coat paper with non-stick spray.
- In a saucepan, combine crumbled mincemeat and water. Bring to a boil and cook, stirring, for 1 minute. remove from heat and allow to cool.
- Stir in pecans, candied fruit, sweetened condensed milk, and egg. Stir in flour and baking soda until just blended. Pour into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 58.7 g, Cholesterol 26.6 mg, Fat 10.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 453.5 mg, Sugar 33.3 g
FANTASTIC HOLIDAY FRUITCAKE
I based this on a combination of Mike's Fabulous Fruitcake (Recipe #51347) and Alton Brown's Free Range Fruitcake (Recipe #106542). This is truly a great cake. The only candied fruit my family can stomach is some good quality cherries so that's all the candied stuff in here, the rest is all dried. I suppose you could eat it after a day or two if you don't want to baste it with alcohol but then you miss the point of a good fruitcake. Even people who don't like fruitcake like this because it's got no candied fruit besides the cherries.
Provided by MarielC
Categories Dessert
Time 11h
Yield 4 large cakes, 48-60 serving(s)
Number Of Ingredients 30
Steps:
- Toast the nuts, either on the stove top in a large skillet over medium-high heat or in the oven at 350F for about 8 minutes. Cool the nuts.
- Coarsely chop all the dried fruits, crystallized ginger and nuts. Place them all in a large mixing bowl. Add the orange and lemon zest and mix well. Pour the apple juice, rum and triple sec over the fruit. Mix well. Cover and let sit for 8 hours or more, stirring the mixture once or twice during that time. There should be very little liquid left at the bottom of the bowl after soaking.
- Adjust oven rack to the middle of the oven with another rack right under it. Preheat oven to 275°F Grease 8 small loaf pans or 4 large loaf pans. Cover the bottoms and sides with parchment paper so that the paper overhangs just a bit. Lightly grease the parchment.
- In a large bowl of an electric mixer beat together the butter and brown sugar until light and fluffy. And golden syrup, then beat in the eggs one at a time. Mix in the flour, spices, vanilla and salt.
- Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bowl. Pour the batter over the fruit mixture and mix until well combined. Fill each prepared pan with batter no more than 2/3 full.
- Take a clean 13x9 pan and fill it with very hot water. Place in the bottom rack of the oven. Put cake pans with batter on the middle rack. Bake at 275F for 40 minutes. Switch pans around and from front to back. This ensures even baking. Bake for another 35 to 45 minutes. The cakes are done when a toothpick inserted into the middle of one comes out clean. Be careful not to overbake. Take the cakes out of the oven and place on wire racks.
- If using, place the rum and triple sec to be used for baking in a clean spray bottle. While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist. When the cakes have cooled, cover each in aluminum foil. Each day for one week spritz the cakes with the liquor mixture until they are wet on top. You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer. Spritz the cakes every other day for another week. Keep spritzing until the liquor is used up. Let the cakes rest covered in aluminum foil in a cool dry place for a few days or up to one week. The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks. Cut into slices and enjoy.
- This cake is great toasted with some cream cheese or mascarpone cheese on top.
Nutrition Facts : Calories 354.7, Fat 17.8, SaturatedFat 5.9, Cholesterol 55.6, Sodium 142.7, Carbohydrate 43.8, Fiber 3.8, Sugar 29.7, Protein 5.2
FAST'N FABULOUS FRUITCAKE RECIPE - (4.3/5)
Provided by bwhip
Number Of Ingredients 7
Steps:
- Preheat oven to 300F. Grease two loaf pans stir together flour and soda. Set aside. In large bowl combine eggs, mincemeat, eagle brand milk, chopped cherries and chopped walnuts. Add dry ingredients, mix well. Divide batter evenly between pans. Bake 1 hour 20_25 min. or until done. Cool 15 min.. Turn out of pans. Cool completely on wire racks. Wrap in foil well. Store in freezer or fridge.
MRS. MAUS'S FRUITCAKE
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
- Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
- Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.
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