Spirited Fruitcake Gift And Bake In A Jar Recipes

QUICK FRUITCAKE

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.

GOOD FRUITCAKE

Steps:

• Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
• Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
• In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
• Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
• While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

SPIRITED FRUITCAKE

Steps:

• Combine fruit, nuts and brandy in a large covered mixing bowl, allow to soak overnight.
• Heat oven to 250 degrees.
• Line 2 loaf pans with lightly oiled wax paper.
• In a large freezer baggie, combine flour, sugar, salt and baking powder, tossing to mix.
• Drain fruit/nut, brandy mixture, reusing bowl.
• Add flour mixture to fruit/ nut mix, stir well.
• In a small mixing bowl, beat eggs till frothy, add vanilla to mix.
• Pour egg& vanilla mix into fruit/nut/flour mixture, stirring by hand to combine Divide mixture evenly into loaf pans.
• Bake for 1 3/4- 2 hours.
• Cool on wire racks.
• When cool, remove from pans and wrap.

SPIRITED FRUIT

Steps:

• Combine sugar and water in a large stainless or enamel pot.
• Bring to a boil.
• Add fruit and return to a boil, boil for 5 minutes.
• Pack hot fruit in hot jars.
• Add 1 tablespoon of the rum or brandy and 1 1/2 tsp of kahlua, cognac or creme de menthe to each jar.
• Add the hot syrup leaving 1/4 inch head space.
• Seal and process 20 minutes at altitudes up to 1000 feet.

FESTIVE FRUITCAKE I

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
• In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
• Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
• In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
• In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
• Bake for about 3 hours until an inserted wooden pick comes out clean.

CHOCOLATE CHIP COFFEE CAKE (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
• Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
• CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
• Preheat oven to 350.
• Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Pour the batter into a generously greased 9 x 13 inch pan.
• Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
• Store in an airtight container for up to 1 week.

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.