Light Candied Fruitcake Food

CASSANDRA'S "LIGHT" FRUITCAKE RECIPE

Steps:

• Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit.
• Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer).
• Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.
• Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.
• Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.

LIGHT CANDIED FRUITCAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

CANDIED FRUITCAKE

Steps:

• Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
• Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
• In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
• With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
• Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

LIGHT FRUIT CAKE

Steps:

• Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
• Measure flour, salt and baking powder into a large bowl.
• Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
• Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
• Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
• Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
• Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.

LIGHT FRUITCAKE

Steps:

• Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise. Slice cherries in half. Combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
• Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Cream butter until fluffy; add extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-colored, and add into creamed mixture. Beat together well.
• Sift together remaining 2 cups flour with the baking powder and salt. Add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. Stir in lemon juice.
• Turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. Bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. Remove from oven. Allow to stand in tin 5 minutes. Turn cake out on wire cake rack to cool.

CANDIED FRUITCAKE SQUARES

Steps:

• Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

LIGHT (OR YELLOW) FRUITCAKE

Steps:

• Heat oven to 275°F.
• Line 2 9x5x3 inch loaf pans with foil, and grease.
• Put all ingredients (except fruits and nuts) in a large mixer bowl.
• Mix for 1/2 minute on low speed, scraping bowl constantly.
• Beat for 3 minutes on high speed, scraping bowl occasionally.
• Stir in fruits and nuts.
• Spread mixture evenly in pans.
• Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
• If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
• Remove from pans and cool on racks.
• When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.

LIGHT AND MOIST FRUITCAKE

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

WHITE FRUITCAKE

Steps:

• Combine the mixed fruit and Limoncello and let sit at least 4 hours or overnight.
• Preheat oven to 300 degrees. Grease 6 mini Bundt-style or large muffin cups.
• Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
• Fold in the flour. Add the mixed fruit mixture and nuts.
• Divide batter between the pans, and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Turn out onto a wire rack and cool completely. Wrap each cake in cheesecloth soaked in juice or brandy.Wrap in foil and keep in refrigerator or other cool place for up to 2 months. Cheesecloth may need additional liquid added each week.