BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
THE BEST BISHOP'S FRUITCAKE EVER MADE
Take this cake to your next get-together or Christmas party or New Year party and watch your guests/friends' want more of this cake. I watched Chef Rakesh Sethi make this on Mirch Masala, Star Plus and it did look amazing to me. I am yet to try it.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Put butter in a mixing bowl.
- Add sugar and cream well.
- Add eggs, one at a time, beating until light and fluffy and mix well.
- Add lemon juice, essence and caramel.
- Mix well.
- Keep aside.
- Put flour in a separate bowl.
- Add tuti fruti and raisins.
- Mix well.
- Add baking powder and grated peel.
- Mix well.
- Add dry ingredient mixture into wet ingredients mixture.
- Mix well.
- Pour into a greased (with white butter) cake tin.
- Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
- Remove from tin.
- Allow to cool completely on a wire rack.
- Slice and serve.
Nutrition Facts : Calories 3324.1, Fat 183.2, SaturatedFat 108.7, Cholesterol 1273.4, Sodium 1614.3, Carbohydrate 379.1, Fiber 6.5, Sugar 220.2, Protein 48.4
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
AUNT ISABEL'S BISHOP'S CAKE
This is a very old recipe, that my Aunt Isabel (born 1900) used to make every year at Christmas. She made it for as long as I can remember. I was told it was a Methodist tradition. It is a dense, somewhat dry fruitcake, with chocolate bits in it. It is supposed to be sliced very thin. Well... I updated the recipe. I put the ingredients in order and gave better directions. The first time I made it, I was not doing it very smoothly, in fact, it was a disaster! The second time, I actually knew what to do, so here is what I've learned, and I also posted pictures.
Provided by Sweetiebarbara
Categories Dessert
Time 1h30m
Yield 1 loaf cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Chop the dates, pecans, and cherries and set aside in individual prep bowls.
- Dust dates lightly with about 1 teasp. flour or less.
- Combine eggs and butter.
- Sift together dry ingredients and add to egg mixture.
- Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
- Make sure to stir thoroughly after each addition.
- Pour into greased loaf pan, I used Pam and then lined with parchment paper.
- Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
- Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.
More about "the best bishops fruitcake ever made recipes"
WORLD'S BEST FRUIT CAKE (MOIST FRUIT CAKE RECIPE) A …
From abeautifulplate.com
THE BEST FRUITCAKE RECIPE OF ALL TIME - PUREWOW
From purewow.com
BISHOP’S CAKE FROM THE SILVER PALATE COOKBOOK - SAUCE
From simmerandsauce.com
REALLY GOOD CHRISTMAS FRUITCAKE RECIPE | SOUTHERN LIVING
From southernliving.com
BEST EASY FRUITCAKE RECIPE - YANKEE MAGAZINE
From newengland.com
7 BEST FRUITCAKE RECIPES - HOW TO MAKE EASY FRUITCAKE
From womansday.com
WORLD'S BEST FRUITCAKE RECIPE - LIFE IN PLEASANTVILLE
From lifeinpleasantville.com
BEST FRUITCAKE RECIPE - HOW TO MAKE FRUITCAKE - DELISH
From delish.com
THE BEST FRUITCAKE EVER : OLD_RECIPES - REDDIT
From reddit.com
MRS BISHOP'S BAKES AND BANTER: THE PERFECT FRUIT CAKE *RECIPE*
From mrsbishopsbakesandbanter.co.uk
BISHOP'S CAKE (AKA THE BEST POUND CAKE) - UNWRITTEN RECIPES
From unwrittenrecipes.com
THE BEST CHRISTMAS FRUIT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST FRUITCAKE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
THE BEST FRUITCAKE RECIPE EVER – CBS DENVER
From denver.cbslocal.com
BEST EVER FRUITCAKE : BEST FRUITCAKE EVER | RECIPE | BEST FRUITCAKE ...
From gydwiakfli.blogspot.com
BEST FRUITCAKE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST FRUITCAKE RECIPE EVER - CBS MIAMI
From cbsnews.com
DOROTHY'S BISHOP'S BREAD | FRUITCAKE FOR PEOPLE WHO DON'T LIKE
From spicedblog.com
BISHOP'S FRUITCAKE - RECIPE | COOKS.COM
From cooks.com
RECIPE FOR BEST FRUITCAKE EVER | FRUIT CAKE, FRUITCAKE RECIPES, BEST ...
From pinterest.ca
THE BEST FRUITCAKE EVER | RECIPE | FRUIT CAKE, BEST FRUITCAKE, REAL ...
From pinterest.com
THE BEST DAMN FRUITCAKE EVER | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
BEST FRUITCAKE EVER ! YOU MUST TRY IT | SOUTHERN SUPREME FRUITCAKE ...
From pinterest.ca
BEST FRUITCAKE EVER | HOMESTEAD & SURVIVAL | BEST FRUITCAKE, FRUIT …
From pinterest.com
PECAN FRUITCAKE {THE BEST FRUITCAKE EVER! - THE MOUNTAIN KITCHEN
From themountainkitchen.com
FRUITCAKE THAT WON'T MAKE YOU GAG RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST FRUITCAKE EVER (RECIPE INCLUDED!) - FOOD NEWS
From foodnewsnews.com
BEST EVER FRUITCAKE COOKIES - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
THE BEST FRUITCAKE RECIPE EVER - CBS SAN FRANCISCO
From cbsnews.com
THE BEST FRUITCAKE RECIPE EVER – CBS BALTIMORE
From baltimore.cbslocal.com
BISHOP CAKE (FRUIT CAKE) - RECIPE | COOKS.COM
From cooks.com
THE BEST PRODUCTS FOR LESS THAN $5 AT TRADER JOE'S THIS MONTH
From allrecipes.com
THE BEST FRUIT CAKE RECIPE - TWO SISTERS
From twosisterscrafting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love