Pritikin Fruitcake Recipes

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QUICK AND EASY BRITISH FRUITCAKE



Quick and Easy British Fruitcake image

A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]

Provided by Tessaann

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h10m

Yield 8

Number Of Ingredients 9

1 ¾ cups self-rising flour
½ cup unsalted butter
1 ¼ cups dried mixed fruit
½ cup white sugar
1 tablespoon white sugar
1 teaspoon mixed spice
5 tablespoons milk
1 egg
2 tablespoons light brown sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
  • Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
  • Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g

PRITIKIN FRUITCAKE



Pritikin Fruitcake image

This is a really yummy moist cake, but because there is no sugar in it, it won't keep long. I actually like eating this with butter on it..so much for the diet, but it is very tasty. You can substitute fresh, sugar free juice for the water, pineapple is particularly tasty. I also add in more Glace Cherries because I love 'em.

Provided by Romany The Cat

Categories     Dessert

Time 55m

Yield 1 Cake

Number Of Ingredients 12

1 cup currants
1 cup raisins
1 cup sultana
1/2 cup glace cherries
1/2 cup mixed peel (Washed to remove syrup)
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 cup water
2 cups white lily self-rising flour
1/2 cup skim milk
1 unbeaten egg white

Steps:

  • Place fruits, spices and water into a large saucepan and heat till simmering.
  • Simmer for about 3-4 minutes and then remove from heat, allow to cool for about 30 minutes but not to get cold.
  • Add flour, milk and egg white (in the saucepan is fine) and mix well.
  • Line a medium caketin with baking paper and pour in mix.
  • Bake in a moderately hot oven for 45 minutes.

FRUITIFUL NO-BAKE FRUITCAKE



Fruitiful No-Bake Fruitcake image

I really respect people who maintain their love for fruit cake in the hostile atmosphere of the U.S. It gets much more respect in England. This fruitcake has a candy-like quality about it, and there's no chopping!

Provided by fluffernutter

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 17

1/4 cup grape juice
1 cup heavy whipping cream, whipped
32 regular marshmallows, cut into bite-size pieces
1 cup golden raisin
1 cup dried currant
24 ounces graham crackers
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped dates
2 cups chopped pecans
1/4 cup chopped fig
1/2 cup diced candied pineapple
3/4 cup candied cherry
1/4 cup diced citron
2 tablespoons grated orange zest
1/4 cup brandy (optional)
6 -8 red and green glazed cherries (to garnish)

Steps:

  • Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
  • Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
  • Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
  • Fold in the marshmallow mixture. Fold in the brandy.
  • Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
  • Store in a sealed tin for 3 to 4 weeks before serving.

Nutrition Facts : Calories 457.8, Fat 19.8, SaturatedFat 5, Cholesterol 20.4, Sodium 276.3, Carbohydrate 69.4, Fiber 4.5, Sugar 40.9, Protein 5.7

PUMPKIN FRUITCAKE



Pumpkin Fruitcake image

I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup whole milk
1/2 cup chopped pecans
1/2 cup chopped dates
1/2 cup raisins
10 red candied cherries, chopped
GLAZE:
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.

Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

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