NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
FRUITCAKE WITHOUT CITRON
Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
Provided by JJOHN32
Categories Fruitcake
Yield 14
Number Of Ingredients 11
Steps:
- Grease a 10 x 14 inch pan; line with waxed paper.
- Mix fruits and nuts in a large bowl.
- Sift dry ingredients in a separate bowl.
- Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
- Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 98.2 g, Cholesterol 53.1 mg, Fat 42.9 g, Fiber 6.8 g, Protein 13.1 g, SaturatedFat 4.5 g, Sodium 233.1 mg, Sugar 63.1 g
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
PANFORTE WITH CANDIED QUINCE (ITALIAN FRUITCAKE WITH NO CITRON)
Knew this was a keeper as soon as I saw it - a perfect fiddly recipe full of wonderful scents to putter a cold & dreary Saturday afternoon on. This one has been vetted by the editors of the Food & Drink Weekly as one of their Top Picks for 2008. Works for me as I adore quince - reminds me of granny canning her quince & figs... & of flaky delicious Austrian pastry with perfect center os quince preserves... "Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that. But if all of your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and her husband, Chad Robertson, owners of San Francisco's acclaimed Tartine Bakery. This recipe version, from their book "Tartine," is a bit complicated, but it makes one of the best panforte we've tasted -- here or in Italy. You can use any type of chopped, dried or candied fruit, in any combination, as a substitute for the fruits in the recipe as long as the total amount is about 4 1/2 cups (25 ounces)."
Provided by Busters friend
Categories Dessert
Time 3h15m
Yield 32 serving(s)
Number Of Ingredients 24
Steps:
- Candied orange zest:.
- Remove the zest from the oranges: Run a zester from the top to bottom of the orange, cutting the zest into thin strips (avoid the pith). Repeat with the remaining fruit. Reserve fruit for another use.
- In a medium, heavy saucepan, cook the water and sugar over medium heat. Bring to a boil, stirring, until the sugar dissolves. Add the zest, lower the heat to medium-low, and cook at a gentle simmer until the zest strips become tender and semi-translucent, about 30 minutes.
- Remove from the heat and pour into a heat-proof container. Cool completely, then store the zest in the cooking syrup in an airtight container in the refrigerator for up to 1 month. You should have about one-half cup (3 ounces) of candied zest.
- Candied quince:.
- Peel the quince, slice it in half, remove the core and cut the fruit crosswise into one-fourth-inch slices.
- In a medium, heavy saucepan, combine the water and sugar over medium heat, stirring with a spoon, until the sugar dissolves. Add the fruit, reduce the heat to medium-low, and cook at a gentle simmer until the fruit is semi-translucent, about 45 minutes.
- Remove from the heat and pour into a heat-proof container. Cool, then store the fruit in the cooking syrup in an airtight container in the refrigerator. You'll have about 1 cup (8 ounces) of fruit.
- Assembly:.
- Heat the oven to 325 degrees. Butter a 10-inch springform pan with 2- or 3-inch sides, line with parchment paper, and butter the parchment, making sure to butter the sides of the pan well.
- In a large mixing bowl, combine the candied quince and orange zest, dates, currants, orange and lemon zest, and all of the nuts. Sift together the flour, cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves over the fruits and nuts. Mix well. Set aside.
- In a deep, heavy saucepan, combine the honey and granulated sugar over medium-high heat. Stir gently with a wooden spoon from time to time to make sure that no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 250 degrees on a thermometer, about 3 minutes. The mixture will be frothy and boiling rapidly.
- Remove from the heat and immediately pour over the fruit-and-flour mixture in the bowl. Stir with a wooden spoon to incorporate the syrup thoroughly with the other ingredients. The mixture may seem dry at first, but it will come together once it is well mixed. (If you have rubber gloves, it is easier to mix with your hands than with a spoon.) Work quickly at this point; the longer the mixture sits, the firmer it becomes.
- Transfer the mixture to the prepared springform pan and smooth the top with a rubber spatula dipped in water. Bake until the top is slightly puffed and looks like a brownie, about 1 hour. Cool in the pan on a wire rack for 30 minutes. Run a knife around the edge to loosen and turn out of the pan and cool completely.
- With a fine-mesh sieve, sift the powdered sugar over the top, bottom and sides of the panforte. Lightly tap it over the counter to shake off excess sugar. It will keep, well wrapped, in a cool, dry place for up to 2 weeks, or indefinitely in the refrigerator. To serve, slice into quarter- to half-inch slices.
Nutrition Facts : Calories 324.6, Fat 11.8, SaturatedFat 1.2, Sodium 31.3, Carbohydrate 55.1, Fiber 4.6, Sugar 46.6, Protein 5.1
EASY FRUITCAKE WITHOUT CITRON
Some people do not like the citron found in fruitcakes, so they might like this one. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Eleanor Johnson
Categories Holiday Cakes
Yield 16
Number Of Ingredients 11
Steps:
- Grease a 10 x 14 inch tube pan; line with waxed paper.
- Mix fruits and nuts in a large bowl.
- Sift dry ingredients in a separate bowl.
- Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
- Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Nutrition Facts : Calories 689.2 calories, Carbohydrate 85.9 g, Cholesterol 46.5 mg, Fat 37.5 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 3.9 g, Sodium 204 mg, Sugar 55.2 g
GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE
Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!
Provided by shawnanddebbie
Categories Dessert
Time 12h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- Crush the graham crackers into fine crumbs.
- Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
- Chop the nuts; drain and cut cherries in half (if they are whole).
- Melt marshmallows in milk.
- Mix all ingredients together.
- Pack into regular sized loaf pan.
- Refrigerated overnight and cut with a hot knife.
- Coconut is an optional ingredient.
- Cook time is refrigeration time.
Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6
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