BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
MUM'S A FRUITCAKE
Make and share this Mum's a Fruitcake recipe from Food.com.
Provided by Karen Pea
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 170c.
- Put all ingredients into a large saucepan - EXCEPT EGG & FLOUR.
- Stir while bringing to the boil. Boil for 5 minutes.
- Cool for 10 minutes.
- Beat the egg in & flour when COOL.
- Put into greased 7" tin bake for 1hr and quarter. If you have a fan oven turn the heat slightly lower.
Nutrition Facts : Calories 3534.1, Fat 99.9, SaturatedFat 18.1, Cholesterol 211.5, Sodium 2524.9, Carbohydrate 644.2, Fiber 23.1, Sugar 407.3, Protein 44.6
MOM'S CHRISTMAS FRUITCAKE COOKIES
A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.
Provided by MartieHomemade
Categories Fruit Cookies
Time 8h50m
Yield 72
Number Of Ingredients 14
Steps:
- The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
- Whisk baking soda into the milk and let it dissolve.
- Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
- Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g
MOM'S FRUITCAKE
This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.
Provided by Sharon
Categories Brandy Desserts
Yield 30
Number Of Ingredients 18
Steps:
- Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
- Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
- Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
- Sift the flour and baking soda together.
- Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
- Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 67.2 g, Cholesterol 63.7 mg, Fat 12.3 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 5.6 g, Sodium 119.1 mg, Sugar 45.9 g
MOM'S FRUITCAKE ROCKS
This was the recipe Mother used for years. She really didn't use recipes, but I did find this in some old cookbooks after she passed away. She didn't write down oven temp or cook time so that is my estimate. Cook time is per cookie sheet. She also didn't write down yield, but it makes a large batch, so yield is an estimate also. Cook these around Thanksgiving, place in cookie tin with wax paper between layers and freeze. Take out just before Christmas and they are wonderful.
Provided by Jellyqueen
Categories Drop Cookies
Time 55m
Yield 72 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs and cream.
- Slowly mix in flour and juice or wine.
- Add fruit and mix well.
- Be sure that the fruit is chopped in large chunks.
- Add nuts and mix.
- Drop by large tablespoonfuls onto cookie sheet and bake until brown.
- (Mother never timed, she just knew. I am estimating the time to be 20 minutes per cookie sheet, but this could vary depending on size of cookies).
Nutrition Facts : Calories 508.9, Fat 30.7, SaturatedFat 7.5, Cholesterol 52.2, Sodium 391.7, Carbohydrate 53.8, Fiber 4.8, Sugar 34.8, Protein 10
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.
LORRIE'S MOTHER'S FRUITCAKE
Provided by Lynda Chernek
Categories Cake Fruit Dessert Bake Christmas Date Pecan Walnut Bon Appétit New York Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)
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