Candied Holiday Fruitcake Food

CANDIED FRUIT CAKE

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.

CANDIED HOLIDAY FRUITCAKE

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.

HOLIDAY BOURBON FRUITCAKE

Steps:

• On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
• On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
• In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
• In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
• On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
• Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

CANDIED FRUITCAKE

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.

FESTIVE FRUITCAKE I

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
• In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
• Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
• In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
• In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
• Bake for about 3 hours until an inserted wooden pick comes out clean.

HOLIDAY WHITE FRUITCAKE

Steps:

• Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

HOLIDAY FRUITCAKE (FRUIT CAKE)

Steps:

• Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
• Combine flour and baking soda; set aside.
• In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
• Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
• Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
• To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.