FRUITCAKE
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 22
Steps:
- Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
- Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
- Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
- Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.
FRUITCAKE COOKIES
I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas
Provided by Mary Lou
Yield 72
Number Of Ingredients 16
Steps:
- In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
- In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
- Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 31 g, Cholesterol 17.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 34 mg, Sugar 21.4 g
FRUIT CAKE COOKIES
Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
- Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g
FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
FRUITCAKE COOKIES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
SUPER MOIST FRUIT CAKE RECIPE
Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.
Provided by Bincy Chris
Categories Breakfast
Time 2h40m
Number Of Ingredients 19
Steps:
- Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
QUICK FRUITCAKE COOKIES
For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.-Bonnie Milner, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
FRUITCAKE COOKIES
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
- Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
- Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
- Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.
FRUITCAKE COOKIES
Make and share this Fruitcake Cookies recipe from Food.com.
Provided by Dancer
Categories Drop Cookies
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- Sift flour with soda and salt.
- Cream shortening.
- Add brown sugar.
- Add eggs and beat until light and fluffy.
- Add flour, buttermilk, nuts, mixed fruit, dates, chopped candied cherries; mix well.
- Chill dough several hours.
- Then drop by teaspoon two inches apart on lightly greased baking sheet.
- Cook 10-12 minutes.
- You can freeze these cookies until you want them.
Nutrition Facts : Calories 1877.3, Fat 75.3, SaturatedFat 15.7, Cholesterol 107.4, Sodium 1021.5, Carbohydrate 291.9, Fiber 14.9, Sugar 179.9, Protein 22.6
FRUITCAKE COOKIES (CHRISTMAS LIZZIES)
Fruitcake Cookies, also known as Christmas Lizzies, are little fruitcake-like cookies that blend candied fruit and Louisiana Pecans with a touch of Brandy and held together with a little spiced batter. These fruitcake cookies are so flavorful, you won't believe how simple they are to make. If you only make one kind of cookie for the holidays, Grammie's Fruitcake Cookies are the one!
Provided by Sweet Daddy D
Categories Dessert
Time 5h15m
Number Of Ingredients 14
Steps:
- Set the butter or margarine out to soften.
- Slice the candied cherries in half and dice the candied pineapple. Place these along with the glazed fruit mix, which should already be diced, in a bowl.
- Soak the raisins in the cherry brandy until plump, at least an hour or up to overnight.
- Add the cinnamon, nutmeg, allspice and baking soda to the flour and sift.
- Preheat the oven to 325 degrees and prepare cookie sheets by lining with parchment paper.
- Set a stand mixer to medium speed.
- Place the softened butter in the mixing bowl and cream until fluffy.
- Once the butter is fluffy, gradually add the brown sugar until completely blended.
- Add the eggs one at a time, completely blending each egg before adding the next.
- When the eggs are completely blended, add the sifted flour and spices slowly to the butter, eggs and sugar mix. Completely blend each addition before adding the next.
- Turn off the mixer, clean off the blade. The next steps will be mixed by hand.
- Combine the soaked raisins, pecans and cut candied fruit in a bowl and mix together completely.
- In batches, add some of the raisin, nut and fruit mixture to the batter and mix with a spatula by hand until all the ingredients are completely blended before adding more.
- Continue until all the fruit and nut mixture is thoroughly combined with the batter.
- Using a kitchen teaspoon, drop the cookie batter onto the cookie sheets, keeping each cookie about 1 inch apart. The cookies should be approximately 1 inch in diameter.
- Bake in a moderate oven (325 degrees) for 10 to 15 minutes, until browned on top.
- Remove the baking sheets from the oven and cool the cookies for five minutes on the cookie sheets, then transfer the cookies to a cooling rack and allow to completely cool for at least 3 hours. Don't rush the cooling rack time of the cookie bottoms will be soggy and the cookies will be sticky.
- Enjoy immediately or store in an airtight container.
- Makes about 10 dozen cookies.
Nutrition Facts : Calories 70 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 20 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
WORLD'S BEST FRUIT CAKE
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Provided by Laura / A Beautiful Plate
Categories Cakes and Cupcakes
Time P1DT2h
Number Of Ingredients 28
Steps:
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g
HOLIDAY FRUITCAKE DROP COOKIE RECIPE
An old fashioned recipe for a soft and chewy cookie that is spiced with cinnamon and clove, and filled with candied cherries, dates, and pecans. (AKA. Fruit Drop Cookies)
Provided by Susie Weinrich
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
- Cream together the butter and sugar, about 2 minutes. Add the eggs one at a time and mix for another minute.Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
- Pour in the buttermilk and vanilla and mix another minute.
- In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
- Add the flour a little at a time to the cookie dough mixture, just until combined.
- Stir/Mix in the candied cherries, dates and chopped pecans. Pro Tip: if you want a more pronounced red and green look, save back 1/2 cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
- Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
- If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
- Bake for 9-11 minutes. They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie so they will seem under done in the center, but will firm up as they cool. Watch the first batch and see how long it takes, then use that time for the remaining batches. If you are baking in batches, place the remaining dough in the refrigerator until needed.
- Let the cookies cool for 5 minutes, then transfer to a cooling rack to cool the rest of the way.
Nutrition Facts : ServingSize 1 cookie, Calories 160 kcal, Carbohydrate 25 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 112 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g
FRUIT CAKE
This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!
Categories Christmas baking comfort food dessert fruit
Time 6h30m
Yield 16 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
- Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray.
- In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
- Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
- Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.
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- In a medium bowl, stir together the chopped candied fruit with a few tablespoons of the flour. This will prevent the fruit from sticking together later. Set aside.
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