GRANDMA BETTIE'S LIGHT FRUIT CAKE
An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.
Provided by Leanne Mentz
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P14DT1h45m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
- Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
- Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g
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
BOILED FRUIT CAKE
This recipe comes from my great grandma, maybe not exactly as she would have made it. Apparently my great granddad liked it fried in butter for breakfast. Up until now it has been a verbal recipe so my mother and I have put it down in "writing for prosterity. It's not a fancy fruit cake but something for everyday. I like this with a blue cheese.
Provided by Coasty
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
- Heat gently, bring the boil and simmer for 5 minutes.
- Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
- Sift flours and spices.
- Mix the eggs through the fruit mixture, then combine with dry ingredient.
- Pour into a lined 18cm square cake pan or 18cm round cake pan.
- Wet your hand and flatten top of cake.
- Bake at 150C for 1 hour.
- Cool in pan covered with a tea towel.
GRANDMA'S BOILED FRUITCAKE
I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure".
Provided by cookingpompom
Categories Dessert
Time P2DT2h
Yield 1 cake, 24 serving(s)
Number Of Ingredients 17
Steps:
- Day one.
- Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
- Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
- Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
- Day 2.
- In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
- In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
- Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
- Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
- Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
- Cool in the tin, cake is best eaten the day after baking.
- Store in an airtight container for upto 5-7 days depending on your humidity.
Nutrition Facts : Calories 420.4, Fat 16.4, SaturatedFat 6.3, Cholesterol 57.5, Sodium 131.7, Carbohydrate 68.3, Fiber 4.1, Sugar 45.5, Protein 6.3
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