GRANDMA BETTIE'S LIGHT FRUIT CAKE
An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.
Provided by Leanne Mentz
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P14DT1h45m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
- Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
- Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g
LIGHT FRUITCAKE
A wonderful jewel-toned light fruitcake full of flavor and mixed fruit. (Cake is nut-free)
Yield 1 - 6 lb, 6½ oz cake
Number Of Ingredients 24
Steps:
- In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
- Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
- Preheat oven to 275°F.
- In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
- Sift together 2¾ cups of the flour, baking powder, and salt.
- In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
- Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
- Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
- In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
- Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
- Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
- Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.
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.
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
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.
LIGHT (OR YELLOW) FRUITCAKE
This is a variation of the traditional "dark" fruitcakes. The "light" in the title refers to the color of the cake, not its calorie content ;)
Provided by Dee514
Categories Dessert
Time 3h30m
Yield 2 9inch loaves
Number Of Ingredients 18
Steps:
- Heat oven to 275°F.
- Line 2 9x5x3 inch loaf pans with foil, and grease.
- Put all ingredients (except fruits and nuts) in a large mixer bowl.
- Mix for 1/2 minute on low speed, scraping bowl constantly.
- Beat for 3 minutes on high speed, scraping bowl occasionally.
- Stir in fruits and nuts.
- Spread mixture evenly in pans.
- Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
- If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
- Remove from pans and cool on racks.
- When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.
Nutrition Facts : Calories 5333.1, Fat 320, SaturatedFat 98.5, Cholesterol 1339.4, Sodium 2198.8, Carbohydrate 566.9, Fiber 41.7, Sugar 345.3, Protein 97.7
FANTASTIC BANANA FRUITCAKE
This cake is very moist, it is the ultimate in fruit cakes, I think it's the pureed banana, along with the pineapple, that makes this fruit cake so extra special. Make sure that the crushed pineapple is very well drained before adding to batter, also this fruit cake can be succesfully baked in mini loaf pans (just cut down baking time), these cakes freeze well, and also taste better when left until the following day.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h40m
Yield 2 9x5 inch loaf cakes
Number Of Ingredients 18
Steps:
- Set oven to 300 degrees Prepare two (9" x 5") loaf pans, or 8 mini loaf pans.
- In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour.
- Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy.
- Beat in the eggs one at a time.
- Beat in the orange rind, orange juice, orange extract and drained pineapple.
- Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake).
- Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.
- Turn into prepared pans.
- Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top.
- Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.
BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
FANTASTIC HOLIDAY FRUITCAKE
I based this on a combination of Mike's Fabulous Fruitcake (Recipe #51347) and Alton Brown's Free Range Fruitcake (Recipe #106542). This is truly a great cake. The only candied fruit my family can stomach is some good quality cherries so that's all the candied stuff in here, the rest is all dried. I suppose you could eat it after a day or two if you don't want to baste it with alcohol but then you miss the point of a good fruitcake. Even people who don't like fruitcake like this because it's got no candied fruit besides the cherries.
Provided by MarielC
Categories Dessert
Time 11h
Yield 4 large cakes, 48-60 serving(s)
Number Of Ingredients 30
Steps:
- Toast the nuts, either on the stove top in a large skillet over medium-high heat or in the oven at 350F for about 8 minutes. Cool the nuts.
- Coarsely chop all the dried fruits, crystallized ginger and nuts. Place them all in a large mixing bowl. Add the orange and lemon zest and mix well. Pour the apple juice, rum and triple sec over the fruit. Mix well. Cover and let sit for 8 hours or more, stirring the mixture once or twice during that time. There should be very little liquid left at the bottom of the bowl after soaking.
- Adjust oven rack to the middle of the oven with another rack right under it. Preheat oven to 275°F Grease 8 small loaf pans or 4 large loaf pans. Cover the bottoms and sides with parchment paper so that the paper overhangs just a bit. Lightly grease the parchment.
- In a large bowl of an electric mixer beat together the butter and brown sugar until light and fluffy. And golden syrup, then beat in the eggs one at a time. Mix in the flour, spices, vanilla and salt.
- Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bowl. Pour the batter over the fruit mixture and mix until well combined. Fill each prepared pan with batter no more than 2/3 full.
- Take a clean 13x9 pan and fill it with very hot water. Place in the bottom rack of the oven. Put cake pans with batter on the middle rack. Bake at 275F for 40 minutes. Switch pans around and from front to back. This ensures even baking. Bake for another 35 to 45 minutes. The cakes are done when a toothpick inserted into the middle of one comes out clean. Be careful not to overbake. Take the cakes out of the oven and place on wire racks.
- If using, place the rum and triple sec to be used for baking in a clean spray bottle. While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist. When the cakes have cooled, cover each in aluminum foil. Each day for one week spritz the cakes with the liquor mixture until they are wet on top. You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer. Spritz the cakes every other day for another week. Keep spritzing until the liquor is used up. Let the cakes rest covered in aluminum foil in a cool dry place for a few days or up to one week. The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks. Cut into slices and enjoy.
- This cake is great toasted with some cream cheese or mascarpone cheese on top.
Nutrition Facts : Calories 354.7, Fat 17.8, SaturatedFat 5.9, Cholesterol 55.6, Sodium 142.7, Carbohydrate 43.8, Fiber 3.8, Sugar 29.7, Protein 5.2
FANTASTIC LIGHT FRUITCAKE
I am not a lover of fruit cakes, but this one is different. My mother and I make these every Christmas for gifts.
Provided by Mama Meerkat
Categories Dessert
Time 1h40m
Yield 2 bundt cakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar.
- Add eggs one at a time.
- Add extract, orange juice and soda water.
- Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
- Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
- Bake at 275 until firm to touch.
- This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.
Nutrition Facts : Calories 735.7, Fat 48.1, SaturatedFat 17.1, Cholesterol 93.5, Sodium 224.3, Carbohydrate 73.2, Fiber 5.6, Sugar 45.2, Protein 8.9
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