Quick Fruit Cake Recipes
QUICK AND EASY BRITISH FRUITCAKE
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
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
QUICK FRUITCAKE
This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
Provided by Linda C.
Categories Desserts Cakes Fruitcake Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
- Sift the flour with the baking soda.
- In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
- Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g
QUICK FRUITCAKE
"This moist loaf is the perfect choice for people who don't like the candied fruits that go into traditional fruitcake," assures Diane Hixon from her home in Niceville, Florida. "Each slice is chock-full of goodies, so they'll think that you fussed when you haven't."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 5
Steps:
- Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9x5-in. loaf pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
QUICK AND EASY FRUIT CAKE
This may be made with any fruit: pitted cherries, apples+pecans+cinnamon, peaches + cardamom, plums+ almonds. From Imagelicious http://www.imagelicious.com/blog/post/quick-and-easy-cake
Provided by ellie3763
Categories Breads
Time 1h5m
Yield 1 8x8 cake, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the over to 350F (180C). Butter an 8x8 baking dish.
- In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
- Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it.
- Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter.
- Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
EASY FRUITCAKE
This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up
Provided by Good Food team
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
- Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
- When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
Nutrition Facts : Calories 505 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY FRUIT CAKE
Give them a fruit cake recipe they'll enjoy with our Easy Fruit Cake made with pecans and mixed dried fruit! Use yellow or chocolate cake mix to make this fruit cake recipe with only 15 minutes of prep time.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 275ºF.
- Mix eggs, cake mix and applesauce in large bowl until blended. Combine fruit and flour; stir into cake mixture. Pour into 2 (9x5-inch) loaf pans sprayed with cooking spray.
- Bake 1 hour 45 min. or until toothpick inserted in centers comes out clean. Cool completely in pans on wire rack. Remove cakes from pans.
- Beat cream cheese, butter and sugar in bowl with mixer until blended. Spread over tops of loaves. Sprinkle with nuts.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
QUICK FRUIT CAKE
This recipe was adapted by my mother from one that appeared in the Washington Post newspaper in the late 1960's. It is "quick" because it does not require dousing with sherry and soaking for months before serving. Cooking the raisins with water, sugar, and a little whiskey and honey moistens them before the cake is baked, so it can be served after only 1 week of resting. PLEASE READ THE RECIPE COMPLETELY BEFORE BEGINNING! We like to use 1 cup diced mixed candied fruit, plus 1 cup whole candied red cherries and large candied pineapple chunks, mixed. This makes a nice looking slice when served. The recipe makes 5 pounds of fruitcake - that's two large loaves or one angel-cake ring pan. If you don't have a mixing bowl large enough, use a large dutch oven or stockpot. For gift giving, I divide it into small disposable loaf pans - it makes 4 or 5 depending on size and how full they are. You absolutely must line the greased pans with parchment paper, then grease them again.
Provided by cathyfood
Categories Dessert
Time 5h
Yield 2 loaves, 36 serving(s)
Number Of Ingredients 17
Steps:
- The day before baking: Cook raisins, water, and sugar for 5 minutes. Remove from heat. Add whiskey and honey, stir to combine. Add butter and let it melt in the hot mixture. Cool to room temperature, overnight is best.
- Prepare pans: grease pans with shortening, line with parchment paper and leave a 2" collar extending above all the sides. Grease the inside of the parchment paper.
- Preheat oven to 275°F Adjust rack to center position.
- Reserve 1/2 dozen whole cherries and several whole nuts to use as decoration on top of cake. Adhere with a little batter or syrup.
- Measure fruit and nuts into a large bowl. Sift together the flour, spices, baking powder, soda and salt into another medium bowl. With your hands, blend the flour mixture into the combined fruit and nuts. Make sure the fruits are not stuck together, and are coated with flour. Set aside.
- In your largest mixing bowl, beat eggs well. Alternately add to the beaten eggs, the floured fruit and nuts, and the raisin mixture. Combine with large spatula or with bare hand.
- Divide batter evenly among pans. Bake for about 2 hours (time will vary with size of pan) until cake shrinks from sides of pan slightly. After 1 ½ hours, decorate tops of cakes with reserved fruit and nuts, by adhering them to the top of cake with reserved batter. Return to oven to finish baking. Turn off oven, leave cake in oven 10 minutes with heat off. Remove pans from oven, allow to cool on racks 10-15 minutes. Peel paper off cakes carefully while still warm. Cool on rack completely.
- To store cakes, wrap in muslin moistened with sherry, and place in zip lock bag or tin. Check periodically and add sherry to keep moist. Slice about 1/2 inch thick to serve, with hot tea, coffee, or egg nog. Can be stored for a year or more if kept moist with sherry or whiskey.
Nutrition Facts : Calories 189.7, Fat 4.7, SaturatedFat 1.3, Cholesterol 13.7, Sodium 133.6, Carbohydrate 35.6, Fiber 1.5, Sugar 24.1, Protein 2.8
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