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.
CHESKA'S FAMILY FRUITCAKE RECIPE BY TASTY
Here's what you need: raisin, sweet red wine, large eggs, unsalted butter, sugar, all-purpose flour, kosher salt, walnut, glazed fruit
Provided by Matthew Johnson
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
- In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
- In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
- Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
- Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
- Gently fold in the egg whites.
- Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
- Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
- Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 64 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, Sugar 29 grams
MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)
Provided by TNcook
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch greased baking dish and bake until toothpick inserted into center comes out clean, about 35 to 45 minutes. While cake is baking, make frosting. In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.
MEXICAN FRUIT CAKE
Steps:
- Preheat oven to 350 degrees F. Beat eggs and sugar. Beat well. Add remainder of cake ingredients and mix well.
- Pour into greased and floured 9x13 inch pan and bake for 30 to 35 minutes. Top with Cream Cheese Frosting.
- Cream Cheese Frosting: Let cream cheese and margarine soften to room temperature. Cream them with vanilla. Sift sugar. Mix in a little at a time and mix well. Beat until smooth and creamy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HEIRLOOM FRUITCAKE
Plan on making this as close to Thanksgiving as possible, so it has time to cure before Christmas. This is a lot like the fruitcake from Corsicana, Texas. It is a very solid cake, with just enough batter to secure together the many pounds of fruit and nuts. The less expensive fruitcakes will have large amounts of batter, with the candied fruit set apart like jewels and framed by cake. One of the important construction techniques is the tedious snipping of all the fruits (with the possible exception of the currants). Even the raisins should be snipped into two or three pieces each. I warn you ahead of time: be patient! It is worth the effort. Lastly, the painting on of juice and long curing period allow for the many flavors to develop and intermingle. Don't skip it. Makes 1 7-lb fruitcake
Provided by Kelly Vaughn
Categories Dessert
Time 6h30m
Yield 1 fruitcake
Number Of Ingredients 24
Steps:
- Finely chop candied fruits and pecans.
- Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
- Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
- Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
- Set aside.
- Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
- Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
- Mix jelly and rum/juice until smooth.
- Add alternately to batter with dry ingredients.
- Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
- Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
- Bake at 275 F for 3 1/2 hours.
- Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
- Paint on more juice once or twice per week.
MEXICAN FRUITCAKE
Make and share this Mexican Fruitcake recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix all of the cake ingredients together.
- Pour into a 13x9-inch pan greased with margarine.
- Bake for 35-45 minutes.
- Blend all of the frosting ingredients until smooth.
- Frost cake while hot.
MEXICAN FRUITCAKE
Make and share this mexican fruitcake recipe from Food.com.
Provided by mmlwjr
Categories Dessert
Time 1h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- mix altogether in one bowl, pour into rectangle pan sprayed with pam.
- Bake@350 for 45 minutes.
- Icing, put cream cheese, butter, icing sugar& vanilla in mixing bowl, beat slowly then cream so it is easy to spread on cake.
- Pour icing on cake as soon as it is taken from oven.
Nutrition Facts : Calories 433.4, Fat 17.4, SaturatedFat 7.7, Cholesterol 66.2, Sodium 485, Carbohydrate 64.4, Fiber 1.6, Sugar 45.4, Protein 6.6
MEXICAN FRUITCAKE
A fruitcake with a south-of-the-border twist. This recipe was my grandmother's. I believe she got is from a friend.
Provided by Bitter Moon
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, pineapple, sugar, soda, and nuts.
- Bake at 350 for 45 minutes.
- To make the icing, combine cream cheese, butter, powdered sugar, and vanilla.
- Ice cake while still hot from the oven.
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