CHRISTMAS SPECIAL FRUITCAKE
I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
QUICK FRUITCAKE
This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
Provided by Linda C.
Categories Desserts Cakes Fruitcake Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
- Sift the flour with the baking soda.
- In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
- Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g
EASY FRUITCAKE
This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up
Provided by Good Food team
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
- Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
- When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
Nutrition Facts : Calories 505 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EVER-SO-EASY FRUITCAKE
My mom gave me a little recipe booklet that came with her NONE SUCH Mincemeat. This is one of the recipes that sounds good to me...
Provided by senseicheryl
Categories Dessert
Time 1h55m
Yield 1 10-inch bundt pan
Number Of Ingredients 7
Steps:
- Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
- Combin flour and baking soda; set aside.
- In a large bowl, combine remaining ingredients; blend in dry ingredients.
- Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
- Cool 15 minutes. Turn out of pan. Garnish as desired.
Nutrition Facts : Calories 5500.5, Fat 118.6, SaturatedFat 34.9, Cholesterol 558, Sodium 3070.4, Carbohydrate 1017, Fiber 29.2, Sugar 595.2, Protein 102.8
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.
EASY-DOES-IT FRUITCAKE
These miniature loaves are chock-full of tempting fruit and nuts. The glaze makes them extra moist and tasty. They are wonderful to give as gifts and fun to serve to holiday guests. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 5 loaves (8 slices each).
Number Of Ingredients 17
Steps:
- In large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated; set aside., In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice, beating well after each addition. Stir in fruit and nut mixture; mix well., Spoon into five greased 5-3/4x3x2-in. baking pans (pans will be full). Bake at 325° for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients until smooth. With a pastry brush, brush glaze over warm loaves. Cool completely.
Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
GRANDMA LEONE'S FRUIT CAKE
Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.
Provided by Debbie Ries
Categories Desserts Cakes Holiday Cake Recipes
Time 2h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
- Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
- Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
- Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
- Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g
EVER-SO-EASY FRUITCAKE
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. Grease six mini loaf pans and four 6 x 3 x 2-inch foil loaf pans.In a medium bowl, stir together flour and baking soda set aside.In a large bowl, combine eggs, mincemeat, condensed milk, candied fruit, and nuts. Stir in dry ingredients until moistened. Fill each pan two-thirds full. Place on baking sheet.Bake 35 to 40 minutes until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans andcool completely. Wrap in plastic wrap, then foil. NOTE: To substitute condensed mincemeat for prepared, crumble 2 packages (9 oz. each) condensed mincemeat into small saucepan. Add 1 1/2 cups water. Bring to a boil and boil rapidly 1 minute. Cool. Proceed as above.
Nutrition Facts : Nutritional Facts Serves
EVER-SO-EASY FRUITCAKE
Number Of Ingredients 7
Steps:
- 1. In large mixing bowl, combine eggs, milk, mincemeat, fruit and nuts. Mix well.2. Add KELLOGG'S Corn Flake Crumbs and baking soda stir well. Pour batter into 9-inch tube or Bundt pan coated with cooking spray.3. Bake 2 hours at 300°F or until wooden pick inserted near center comes out clean. Cool in pan for 5 minutes. Remove from pan. Cool on wire rack.
Nutrition Facts : Nutritional Facts Serves
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