FESTIVE FRUITCAKE II
This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
Provided by Diane Mick
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
- In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
- Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g
FESTIVE FRUITCAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
- COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
- BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
- WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
- Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
FESTIVE FRUITCAKES
Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.-Kathy Leichty, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 6
Steps:
- Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
FESTIVE FRUITCAKE II
This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
Provided by Diane Mick
Categories Holiday Cakes
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
- In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
- Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g
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