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.
FREE RANGE FRUITCAKE
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.
CALIFORNIA FRUITCAKE
Make and share this California Fruitcake recipe from Food.com.
Provided by Chabear01
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in large bowl.
- Add remaining ingredients over fruit and lift from bottom to stir.
- Bake in well greased angel food pan at 250 degrees for 1 1/4 hours or until well browned on top.
CALIFORNIA FIG FRUITCAKE
This is IT! The fruitcake that doesn't have the weirdly dyed citron chunks, the fruitcake that fruitcake haters LOVE! Made it, lost the recipe & just refound it! Making it this weekend for Christmas cutting! ***I substitute 2 Tablespoons lemon zest for the extract***** **Time does NOT include overnight fruit marinade** From the California Fig Advisory Board ****addendum - my dried fruit drank over a cup (hiccup!) of sherry on soaking & even then I had MINIMAL to add to apricot puree - so I added enough to douse the cakelets well (hiccup! :))
Provided by Busters friend
Categories Dessert
Time 2h30m
Yield 30 serving(s)
Number Of Ingredients 17
Steps:
- Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
- The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
- Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
- Sift together 1 1/2 cups flour, baking powder & cinnamon.
- In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
- Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
- Add fruit & nuts to batter & blend well.
- Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
- Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
- Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
- Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
- For gift-giving, overwrap with red cellophane & top with a bow.
Nutrition Facts : Calories 260.4, Fat 15, SaturatedFat 4.8, Cholesterol 51.5, Sodium 63.9, Carbohydrate 28.7, Fiber 3, Sugar 19, Protein 3.5
CHRISTMAS FRUITCAKE COOKIES
I've just read Murder on a Bad Hair Day by Anne George. Patricia Ann spent a lot of time making cookies. This sounds like the recipe. I hope it is as I'm intrigued. I'm going to make it as soon as I find out how much a quart of pecans is. From recipegoldmine.
Provided by Sherrie-pie
Categories Drop Cookies
Time 40m
Yield 125 cookies
Number Of Ingredients 13
Steps:
- Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.
- Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.
- Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.
Nutrition Facts : Calories 76.1, Fat 4.1, SaturatedFat 1.2, Cholesterol 9, Sodium 35.3, Carbohydrate 9.7, Fiber 0.6, Sugar 6.6, Protein 0.9
CALIFORNIA FRUITCAKE
Steps:
- Toss fruit and nuts in large bowl with lemon zest and Triple Sec. Sift baking powder,cinnamon and flour over fruit meixture. In separate bowl, beat eggs and butter, add sugars, milk and vanilla. Pour over fruit and toss together. Grease and flour two 8 cup loaf pans. Divide batter and bake at 300 degrees for approximately 80 minutes. Test with toothpick. Baste while still warm with 1/3 cup dark rum and 1/2 cup Triple Sec. Remove from pans and glaze.
HEIRLOOM FRUITCAKE
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
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.
SOUTHERN FRUITCAKE
"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well., Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.
Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
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