CANDIED FRUITCAKE SQUARES
I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- Line an 8-in. square baking dish 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 dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CANDIED FRUITCAKE
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.
Provided by Kay Rentschler
Categories cakes, dessert
Time 1h30m
Number Of Ingredients 19
Steps:
- Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
- Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
- In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
- With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
- Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 23 grams, TransFat 0 grams
EASY-PEASY FRUITCAKE
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
THE BEST FRUITCAKE EVER WITH CANDIED FRUIT!
Even if it is not holiday season, I absolutely love fruit cake. It is spicy and hearty and makes me remember Christmas nights with my family. My mother used to make it but she would not teach me how to make it, so I tried a few and eventually got to this amazing easy fruit cake recipe with candied fruit that I absolutely love. I will tell you how to do it, though, so do not fret!
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 29
Steps:
- In a large bowl, mix the marmalade together with the hot black tea and whiskey or orange juice until it had melted.
- Stir in all the candied fruit and peels and the dried fruit. Leave overnight to soak, covered by a tablecloth.
- Grease an 8 inch, deep cake tin with a loose bottom or line it and preheat oven to 280°F.
- Cream the butter and brown sugar until it is fluffy. If you use an electric mixer it will be easier.
- Add one egg at a time, making sure everything is well incorporated before moving on.
- Sift the flour and spices together and add them slowly to the mixture.
- Once everything is evenly mixed, fold in the lemon zest and soaked fruit, together with any liquid that was leftover. Save 2 tablespoons to make the topping.
- Bake for 1 hour. While it is in the oven we are going to make the topping. In a saucepan, melt the butter and golden syrup together.
- Add the nuts, seeds and candied fruit. Set it aside for the butter to cool and thicken.
- At the hour mark, take the cake out of the oven. It is not yet done and it will be soft. Do not worry about it sinking because it can take the weight without any problem.
- With a spoon, spread the 2 tablespoons of batter you had kept separate. Add the fruit and nut mix on top and put back in the oven to finish baking.
- You know it is done once a skewer inserted in the middle comes out clean. Take it out and let cool.
- If it is underdone but the nuts are already golden, cover with foil and give it another 10 minutes before testing it again.
- ---------------------
- Once the cake has cooled down a bit but it is still warm, proceed to make the soak. Be sure to do this before nutty topping firms up, if not it will ruin the top of the cake, leaving holes all over. Also, be careful with the temperature of the soak. If it is too hot it will melt the topping.
- Using a skewer, poke holes in the cake all the way down to the bottom. This will allow the soak to penetrate the crumb.
- Dissolve the sugar in the hot tea and then add the whiskey or orange juice.
- Spoon the mixture over cake. You can keep it in an airtight container, away from the heat and sun, for a month.
- Once it is completely cool, you can loosen the tin and take the cake out. This will allow time for the nutty topping to firm up. Loosen any parts of it that are stuck to the tin before transferring it to a plate.
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.
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
CANDIED FRUIT CAKE
Here is a delicious cake that can be made for the Holiday season, or I guess anytime of the year - tastes very good!!
Provided by Chef mariajane
Categories Quick Breads
Time 35m
Yield 4 mini-loaves
Number Of Ingredients 11
Steps:
- Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.
Nutrition Facts : Calories 913.4, Fat 37.3, SaturatedFat 3.5, Cholesterol 52.9, Sodium 203.4, Carbohydrate 138.1, Fiber 10.7, Sugar 106, Protein 9.5
EASY CAKELESS FRUITCAKE
For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.
Provided by Marian Burros
Categories dessert
Time 1h15m
Yield 2 loaf pans
Number Of Ingredients 8
Steps:
- Mix all ingredients thoroughly in a large bowl.
- Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
- Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
- To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 63 milligrams, Sugar 43 grams
UNBAKED FRUITCAKE II
This recipe is for all those who don't like candied fruit.
Provided by knowell
Categories Desserts Cakes Holiday Cake Recipes
Yield 64
Number Of Ingredients 8
Steps:
- In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 55.1 g, Cholesterol 2.3 mg, Fat 4.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 112.6 mg, Sugar 41.2 g
CANDIED HOLIDAY FRUITCAKE
Provided by Catherine Hilburn
Categories Cake Egg Dessert Bake Cherry Pineapple Pecan Edible Gift Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 13
Steps:
- Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
- Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.
WONDERFUL MINI FRUITCAKE
These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 5 mini loaf fruit cakes
Number Of Ingredients 16
Steps:
- Set oven to 325 degrees.
- Grease five 5" x 3" mini loaf pans.
- In a mixing bowl, cream butter and brown sugar.
- Add eggs one at a time, beating well after each addition.
- In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
- In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
- Stir in fruit and nut mixture, mix well.
- Spoon into prepared mini loaf pans (pans will be full).
- Bake at 325 degrees for 1 hour.
- Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
- Let stand 10 minutes before removing from the pans to wire racks.
- In a bowl, combine the glaze ingredients.
- With pastry brush, brush glaze over the warm loaves.
- Cool completely.
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