CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE)
This recipe is similar to a fruitcake but much lighter. The texture is more like that of a pound cake. My mom got it from a Philadelphia cream cheese box many years ago. She made it for my dad every Christmas. I inherited the recipe after she passed away,and now I make it for him. I am posting it here so I won't lose it.I hope some of you will enjoy this as much my dad.
Provided by Tina S.
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Blend cream cheese, butter, sugar,eggs, and vanilla well.
- Slowly add 2 cups cake flour sifted with baking powder.
- Combine remaining 1/4 cup flour with fruit and nuts.
- Fold into batter.
- Pour into greased 10in. bundt pan.
- Bake at 325* for 1 hour and 15 minutes.
- Cool in pan for 5-10 minutes before removing.
Nutrition Facts : Calories 335.4, Fat 20.2, SaturatedFat 10.7, Cholesterol 92.6, Sodium 209, Carbohydrate 35.1, Fiber 0.7, Sugar 19.5, Protein 4.4
GOLDEN BRANDY BUNDT FRUITCAKE
This is so moist and fruity tasting. I have also made it in 2 loaf pans and it takes about1 1/2 hours.I have also soaked the fruit overnight in 1/2 cup of the brandy called for in recipe for extra flavour.
Provided by Dorel
Categories Dessert
Time 2h30m
Yield 1 Bundt pan
Number Of Ingredients 13
Steps:
- Preheat oven to 300D F.
- Mix together almonds and fruit: Set aside.
- Mix together flour, baking powder and salt: Set aside.
- Grease Bundt pan well and lightly flour it.
- Cream shortening (or butter) and sugar well.
- Beat in eggs.
- Add vanilla.
- Blend flour mixture alternately with brandy into creamed shortening and sugar.
- Add almond and fruit mixture and mix well.
- Pour into prepared pan.
- Keep a pan of hot water on lowest shelf of oven while cake is baking.
- Bake for about 2 hours until cake tests done.
- Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
- Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.
CHRISTMAS FRUITCAKE
Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 3h
Yield 4 cakes
Number Of Ingredients 22
Steps:
- Combine all fruits, preserves, vanilla and liquor in a large bowl. Mix well, cover with plastic wrap and store in a cool place overnight.
- Add hazelnuts, coconut and pecans to the fruits, mix well and set aside. Butter and flour four loaf pans. Preheat the oven to 300 degrees.
- Make batter in two batches for greater ease of working. In a large bowl, cream 1 cup of butter until it is light and fluffy. Beat in 1 cup of brown sugar, a little at a time. Beating continuously, add 6 eggs, one at a time.
- Mix flour and spices together and sift half the mixture over batter. Fold together well.
- Mix half the fruits and nuts into batter and turn into two loaf pans. For second batch, repeat the last three steps with remaining ingredients.
- Cover loaf pans with aluminum foil and place in preheated oven. Bake for 2 hours. Remove foil and bake 40 minutes longer.
- Remove cakes from oven, run a knife around edges of the pans and turn upside down on a cake rack. Leave to cool. When cakes are thoroughly cool, wrap well in cheesecloth and pour liquor on top, bottom and sides until cheesecloth is soaked. Wrap each cake in several layers of aluminum foil to protect them from the air. They are ready to eat in two to three weeks, although the longer they're kept the better they are. Open every few weeks and add more liquor if cheesecloth seems dry.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 49 grams, TransFat 1 gram
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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