Texas Fruit Cake Recipe 35

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FREE RANGE FRUITCAKE



Free Range Fruitcake image

Provided by Alton Brown

Categories     dessert

Yield 10 slices

Number Of Ingredients 24

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Steps:

  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

TEXAS FRUIT CAKE RECIPE - (3/5)



TEXAS FRUIT CAKE Recipe - (3/5) image

Provided by rmille6277

Number Of Ingredients 6

1 small can coconut
1/2 pound candied cherries
1/2 pound candied pineapple
2 1/2 cups pecans
1/2 cup all-purpose flour
1 can sweetened condensed milk

Steps:

  • Mix in order given. Spray miniature muffin pans with non-stick spray. Fill with cake batter. Place pan of water on bottom of oven while baking. Bake at 350deg for 20 minutes (small ones) to 30 minutes (large ones) until golden brown. Let stand for a few minutes before removing from pans. Makes about 48 large cakes or 80 small ones.

SPICY TEXAS SHEET CAKE



Spicy Texas Sheet Cake image

Chocolate and chiles rule in this class on a crowd-pleasing sheet cake. The tender cake and luscious pecan-studded frosting have just the right balance of sweet and heat.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 19

2 sticks (1 cup) unsalted butter, plus more for the dish
2 dried guajillo chile peppers, stems removed
2 cups all-purpose flour
1 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 1/2 cups chopped pecans
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 teaspoon cayenne pepper
Pinch of salt
2 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar
1/3 cup milk

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
  • Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
  • Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
  • Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
  • Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
  • Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
  • Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This made-from-scratch cake is the vanilla rendition of the original Classic Texas Sheet Cake and gives the chocolate version a run for its money.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup butter
1 cup water
1/2 cup butter
1/3 cup milk
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
  • In 1-quart saucepan, heat 1 cup butter and water to boiling. Add to flour mixture; stir until combined. Stir in egg mixture. Pour into pan.
  • Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
  • Meanwhile, in 2-quart saucepan, heat 1/2 cup butter and the milk to boiling. Remove from heat; add powdered sugar in a few additions, stirring until smooth. Stir in 1 teaspoon vanilla and the chopped walnuts. Pour over warm cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g

DAISY'S FRUITCAKE



Daisy's Fruitcake image

I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. -Daisy Corene McHorse, San Saba, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 14

3 cups chopped peeled tart apples (about 2 large)
2 cups sugar
1/2 cup apple juice
3 large eggs, room temperature
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely chopped pecans
1/2 pound candied red cherries, halved
1/2 pound candied green cherries, halved
1/2 pound diced candied pineapple

Steps:

  • Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.

Nutrition Facts : Calories 174 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

HEIRLOOM FRUITCAKE



Heirloom Fruitcake image

Plan on making this as close to Thanksgiving as possible, so it has time to cure before Christmas. This is a lot like the fruitcake from Corsicana, Texas. It is a very solid cake, with just enough batter to secure together the many pounds of fruit and nuts. The less expensive fruitcakes will have large amounts of batter, with the candied fruit set apart like jewels and framed by cake. One of the important construction techniques is the tedious snipping of all the fruits (with the possible exception of the currants). Even the raisins should be snipped into two or three pieces each. I warn you ahead of time: be patient! It is worth the effort. Lastly, the painting on of juice and long curing period allow for the many flavors to develop and intermingle. Don't skip it. Makes 1 7-lb fruitcake

Provided by Kelly Vaughn

Categories     Dessert

Time 6h30m

Yield 1 fruitcake

Number Of Ingredients 24

1 lb candied cherry
1 lb candied pineapple
1/4 lb candied orange peel
1/4 candied lemon peel
1 cup shelled pecans
1 1/4 lbs pitted dates
1 lb golden raisin
1/2 lb dark raisin
1/2 lb currants
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 teaspoons cinnamon
1 cup butter
1 cup packed brown sugar, plus
2 tablespoons packed brown sugar
6 large eggs
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
3 tablespoons orange juice
1/2 cup grape jelly
2 cups brandy or 2 cups grape juice

Steps:

  • Finely chop candied fruits and pecans.
  • Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
  • Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
  • Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
  • Set aside.
  • Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
  • Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
  • Mix jelly and rum/juice until smooth.
  • Add alternately to batter with dry ingredients.
  • Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
  • Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
  • Bake at 275 F for 3 1/2 hours.
  • Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
  • Paint on more juice once or twice per week.

TEXAS SHEET CAKE V



Texas Sheet Cake V image

I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

Provided by Carolyn Herbert

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 32

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g

TEXAS SHEET CAKE III



Texas Sheet Cake III image

I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

Provided by Bron

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
½ cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
  • In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
  • To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 61.4 g, Cholesterol 48.5 mg, Fat 24.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 10.6 g, Sodium 161.6 mg, Sugar 47.9 g

CLASSIC TEXAS SHEET CAKE



Classic Texas Sheet Cake image

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.

Provided by By Bree Hester

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup butter
3 tablespoons unsweetened baking cocoa
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
  • In large bowl, stir together flour, granulated sugar and salt; set aside.
  • In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g

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TEXAS MANOR FRUITCAKE - YAHOOCAKE.COM
Recipe. Texas Map Cake; Ya-Hoo! Wagon Wheel ; Ya-Hoo! Recipe Loaves; Cakes. Coffee Cakes; Bundt Cakes; Layer Cakes; Liquor Cakes; Over The Top Desserts & Snacks. Value Packs. Sales. In-Store Only. Top Sellers. Texas Manor Fruitcake Ring in Gift Tin - 1lb 12oz. $30.50 (5) Legendary Ya-Hoo! Texas Map Cake 1Ib 8oz. $30.95 (3) Colossal 3lb Cinnamon …
From yahoocake.com
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BEST EVER TEXAS SHEET CAKE - MOM ON TIMEOUT
2019-02-23 Cake. Preheat oven to 350F. Grease and flour a 10 x 15 jellyroll pan. (Use cocoa powder to "flour" the pan if you like.) Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently. Remove from heat and let cool for 10 minutes. Whisk together the flour, sugar, salt and baking soda in a large bowl.
From momontimeout.com
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TEXAS FRUITCAKE RECIPE RECIPES ALL YOU NEED IS FOOD
2 cups (1 lb.) unsalted butter, softened: 2 cups granulated sugar: 6 large eggs: 1 1/2 teaspoons baking powder: 1 teaspoon table salt: 4 cups (about 17 oz.) all-purpose flour, divided
From stevehacks.com
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FAVORITE TEXAS SHEET CAKE RECIPE - I HEART NAPTIME
2021-05-17 Grease or line a half sheet pan (18x13 inches) with foil and set aside. Combine flour, sugar, baking soda and salt in a large mixing bowl. Set aside. Heat the butter, water and cocoa in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and add to flour mixture. Stir until combined.
From iheartnaptime.net
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TEXAS SHEET CAKE RECIPE - 35+ QUICK FOOD VIDEOS - THE SUMOD
2021-04-14 The real highlight of a texas sheet cake is a cooked frosting. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. 1 cup salted butter, 2 sticks, 1 cup water, 1/2 cup unsweetened cocoa powder, 1 cup brown sugar, 2 teaspoons vanilla extract, 2 cups all purpose flour, spooned. Add the milk, vanilla, and powdered sugar. A simple cake …
From sumo-d.com
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Top Asked Questions

How to make the best fruit cake recipe?
Instructions In a small saucepan, cook water and sugar on high heat. After boiling, add dried fruit mix and cook for 1-2 minutes. Preheat oven to 350F. Place a piece of parchment paper in the baking dish and spray oil. Beat eggs and sugar in the stand mixer until it gets fluffy. Slowly stir in flour and baking powder. Add the butter and mix.
What is in a Texas sheet cake recipe?
Common denominators found in the Original Texas Sheet Cake Recipe are cocoa powder, buttermilk, and pecans, and of course, the jelly roll pan. Looking for more yummy dessert recipes to try? Bookmark our Chocoflan Recipe in your internet browser for next time!
How long does it take to bake a Texas sheet cake?
With this classic Texas sheet cake, you can serve 16 generous pieces or cut smaller so there’s more to go around. However you share, this cake is the perfect party treat! If you don’t have a 15x10x1-inch pan, bake this cake in a 13x9-inch pan for 30 to 35 minutes at 325°F.
What is a fruit cocktail cake made of?
This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.

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