Spirited Fruitcake Recipes

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.

FRUITCAKE COOKIES

Steps:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

MAGIC FRUITCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Line greased pan with parchment paper and coat paper with non-stick spray.
• In a saucepan, combine crumbled mincemeat and water. Bring to a boil and cook, stirring, for 1 minute. remove from heat and allow to cool.
• Stir in pecans, candied fruit, sweetened condensed milk, and egg. Stir in flour and baking soda until just blended. Pour into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.