MARY'S WINTER FRUIT CAKE
This is a great winter cake when there isn't very much fresh fruit in season, it is also great any other time of the year. This cake has a wonderful buttery taste that will have you reaching for another piece.
Provided by Hill Family
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
- While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
- Frost the cake while it is hot.
Nutrition Facts : Calories 511.6, Fat 15.9, SaturatedFat 7.3, Cholesterol 41.3, Sodium 507, Carbohydrate 88.7, Fiber 3.2, Sugar 64.6, Protein 6.9
CLASSIC WINTER FRUITCAKE
This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Enough icing for the top
Number Of Ingredients 12
Steps:
- Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
- When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
- Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.
CLASSIC FRUITCAKE
This cake is packed with more than just fruit - almonds, pecans, berries, raisins and citrus zest - it's one amazing treat for the holiday season (or any other time of year)!Makes 2 x 9″ round fruitcakes.You might also like these Festive Fruitcake Recipes
Provided by Anna Olson
Number Of Ingredients 22
Steps:
- For the fruit soak, toss the candied orange peel and all of the dried and candied fruits together with the sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and chill this mixture at least overnight, up to 3 days, stirring occasionally.
- Preheat the oven to 300 F and grease 2 9-inch round cake pans.
- Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds.
- In a separate bowl, sift the flour, baking powder and salt and stir this into the batter. Stir in ¼ cup of the sherry or brandy. Fold the chopped pecans into the batter then add the soaked fruits, stirring well to coat the fruit. Spoon this into the prepared pans and spread to level. If you wish, arrange pecans on the top of the cakes in a ring. Bake the cakes for 2 hours and 15 minutes, until a skewer inserted in the centre of the cake comes out clean.
- While still hot from the oven, brush the tops of the fruitcakes with some of the remaining ½ cup of sherry or brandy. Brush again one or 2 more times as the cakes cool, then remove the cakes from their pans and wrap well.
- The fruitcakes will keep for up to 8 weeks in a cool place, or can be frozen for up to 6 months.
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
THE WORLD'S BEST FRUITCAKE
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
Provided by CaramelPie
Categories Dessert
Time 1h20m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 6
Steps:
- Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
- Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
- Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
- Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
- Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
- Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
- Remove cakes from oven and let cool for 10 minutes in the pans.
- Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
- Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
- Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
- May be refrigerated up to 3 months or frozen up to 1 year.
Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5
OLD FASHIONED LIGHT FRUITCAKE
This is a very light fruitcake to be made for the Holiday season. When cake is cooled, wrap in brandy soaked chessecloth, then wrap in foil, and store for several weeks to allow flavors to mellow. I usually make these in July or August to get ready for the Christmas Season, and check on them a few times and add more brandy if needed, They are simply delicious by the time you eat them!!
Provided by Chef mariajane
Categories Dessert
Time 2h
Yield 1 10 inch tube pan
Number Of Ingredients 14
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
- Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.
Nutrition Facts : Calories 11639.3, Fat 692.5, SaturatedFat 168.4, Cholesterol 1757, Sodium 5462.4, Carbohydrate 1283.2, Fiber 96.4, Sugar 743.8, Protein 166.7
HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
THE ULTIMATE CLASSIC FRUIT CAKE
This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Provided by Noo8820
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
- Preheat oven to 150°C.
- In a large bowl, using a wooden spoon, cream together the butter and sugar.
- Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
- Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
- Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
- Spoon the cake mix into 2 greased and lined 22cm spring form tins.
- Bake cakes for 2 1/2 hours to 3 hours.
- Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
- ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
- Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
- Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.
Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9
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