Fastn Fabulous Fruitcake Recipe 435 Food

FAST N FABULOUS FRUITCAKE

Steps:

• Preheat oven to 300 degrees F. Grease two 9" x 5" loaf pans. Stir together flour and baking soda, then set aside. Combine eggs, mincemeat, condensed milk, chopped fruit and nuts. Add dry ingredients and mix well. Bake in a preheated oven for 1 hour and 20 minutes or until done. Cool for 15 minutes, then turn out of pans and cool completely. Garnish with glace cherries.

FAST'N FABULOUS FRUITCAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 300F. Grease two loaf pans stir together flour and soda. Set aside. In large bowl combine eggs, mincemeat, eagle brand milk, chopped cherries and chopped walnuts. Add dry ingredients, mix well. Divide batter evenly between pans. Bake 1 hour 20_25 min. or until done. Cool 15 min.. Turn out of pans. Cool completely on wire racks. Wrap in foil well. Store in freezer or fridge.

THE BEST FRUITCAKE

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.

FAST 'N FABULOUS CHOCOLATE FRUITCAKE

Steps:

• In a large bowl, stir wet ingredients together.
• In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.
• Divide batter between two greased 9x5 loat pans or one 10-inch bundt pan.
• Bake in preheated 300F oven for 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Removed from pans (pan) and cool completely.
• VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to 2 1/4 cups. Add 1/3 cup sifted unsweetened cocoa powder to dry inredients. Proceed as per recipe.

MIKE'S FABULOUS FRUITCAKE

Steps:

• Preheat oven to 275 degrees F.
• Coarsely chop fruit, orange and lemon peel, ginger, and walnuts, then soak overnight in Southern Comfort.
• In a very large bowl (a very big KitchenAid mixer works well) beat together the butter, brown sugar, and golden syrup, then beat in the eggs one at a time.
• Add in flour, spices, and fruit-nut mixture.
• Put in a greased 10-inch square pan or put in greased mini loaf pans; do not fill pans more than 2/3 full.
• If using one pan, set it in a water bath to bake, but a water bath is not necessary for mini-loaves; bake at 275 degrees F for 3-4 hours (1-2 hours for mini loaves).
• Cakes are done when a toothpick inserted comes out clean and dry.
• Optional: soak finished fruitcake (s), wrapped in cheesecloth, in additional Southern Comfort.
• Optional (preferred): let loaves"cure" for about 30 days in an airtight container in a cool place.
• Makes about 25-30 mini loaves or 3 to 4 full sized loaves.

SOUTHERN FRUITCAKE

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.