NOT YOUR GRANDMOTHER'S FRUITCAKE
Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present.
Provided by Zac Young
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Heat oven to 350°F.
- In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
- In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
- Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
- When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
- FOR THE GLAZE:.
- Mix all glaze ingredients together and drizzle over the top of the cake.
- OPTIONAL:.
- Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
- For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
- Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
- Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
- Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
- I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
GRANDMA LEACH'S FRUITCAKE
My grandmother and mother made these cakes for years. They are moist but don't contain eggs. Applesauce is the secret ingredient. I sold these at bake sales for years and we had many customers who returned every year just to get one.
Provided by GAREYSGAL
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
- Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.8 g, Fat 7.7 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 131.9 mg, Sugar 16.2 g
NEVER FAIL FRUIT CAKE
'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
- Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
- Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g
GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE
Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!
Provided by shawnanddebbie
Categories Dessert
Time 12h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- Crush the graham crackers into fine crumbs.
- Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
- Chop the nuts; drain and cut cherries in half (if they are whole).
- Melt marshmallows in milk.
- Mix all ingredients together.
- Pack into regular sized loaf pan.
- Refrigerated overnight and cut with a hot knife.
- Coconut is an optional ingredient.
- Cook time is refrigeration time.
Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6
NO-BAKE FRUITCAKE
"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
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