Mrs Mauss Fruitcake Recipes

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MRS. MAUS'S FRUITCAKE



Mrs. Maus's Fruitcake image

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

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

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.

MRS. MACKINNON'S CHRISTMAS FRUITCAKE



Mrs. Mackinnon's Christmas Fruitcake image

The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.

Categories     Cake     Rum     Egg     Dessert     Bake     Christmas     Currant     Raisin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

2 1/2 cups golden raisins (about 12 ounces)
2 cups dark raisins (about 9 ounces)
1 3/4 cups dried currants (about 8 ounces)
1 3/4 cups chopped glacéed fruits (such as red cherries, pineapple, and apricots)
3/4 cup chopped candied orange peel
1/2 cup water
1/2 cup plus 6 tablespoons dark rum
2 teaspoons each grated orange and lemon peels
1 teaspoon Lyle's Golden Syrup or light molasses
3/4 teaspoon baking soda
1 3/4 cups all purpose flour
1/3 cup self-rising flour
1/2 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
5 large eggs

Steps:

  • Mix first 6 ingredients in large saucepan. Add 1/2 cup rum; bring to simmer over medium heat, stirring often. Remove from heat. Mix in grated orange and lemon peels, syrup, and baking soda. Let stand until fruit mixture absorbs liquid, stirring often, about 1 hour.
  • Preheat oven to 325°F. Butter 10-inch-diameter springform pan, then line bottom and sides of pan with parchment; butter parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Add flour mixture; beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.
  • Bake cake 2 hours. Reduce oven temperature to 275°F; continue to bake covered until tester inserted into center comes out clean but slightly moist, about 30 minutes longer. Transfer to rack; remove foil. Pierce top of cake all over with skewer. Drizzle 6 tablespoons rum very gradually over cake. Cool completely in pan. Cut around pan sides to loosen; remove pan sides. (Can be made 3 weeks ahead. Wrap in foil; chill. Bring to room temperature before serving.)

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

MRS. HARVEY'S WHITE FRUITCAKE RECIPE - (3.8/5)



Mrs. Harvey's White Fruitcake Recipe - (3.8/5) image

Provided by PatN

Number Of Ingredients 11

4 c. shelled pecans
1 pound candied cherries
1 pound candied pineapple
1 3/4 c. flour
1/2 pound butter
1 c. sugar
5 large eggs
1/2 tsp baking powder
1/2 to 2 ounces vanilla extract
1/2 to 2 ounces lemon extract
apricot brandy

Steps:

  • Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter - egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts. Grease a 10 inch tube pan. Line with parchment, waxed paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake at 250 degrees for 2 1/2 to 3 hours or 2 hours in 8 1/2 x 4 1/2 inch loaf pans. Check cakes 1 hour before done, again in 30 min. When done, remove from oven; cool in pans or cake rack. Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min. When fruitcake time rolls around, she tosses out her can of baking powder and buys a fresh one. "You don't want to mess up the fruitcake because the baking powder isn't right," she cautions. She prefers loaf pans to tube pans. She likes 2 ounces each of vanilla and lemon extract. While the cakes are cooling on a wire rack, she uses a small paintbrush- reserved for fruitcake garnishing only - to slather on apricot brandy. After wrapping the cooled fruitcakes in 2 sheets of aluminum foil, she begins what she calls a "ripening" process. For the next 2 weeks, the cakes are basted in brandy and kept at room temp. Then into Frig for chilling and easier slicing.

MUM'S A FRUITCAKE



Mum's a Fruitcake image

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

4 ounces margarine
1 cup water
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup sultana
1 cup currants or 1 cup mixed fruit
1 cup brown sugar or 1 cup white sugar
2 cups self raising flour
1 egg

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

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