MOM'S FRUITCAKE ROCKS
This was the recipe Mother used for years. She really didn't use recipes, but I did find this in some old cookbooks after she passed away. She didn't write down oven temp or cook time so that is my estimate. Cook time is per cookie sheet. She also didn't write down yield, but it makes a large batch, so yield is an estimate also. Cook these around Thanksgiving, place in cookie tin with wax paper between layers and freeze. Take out just before Christmas and they are wonderful.
Provided by Jellyqueen
Categories Drop Cookies
Time 55m
Yield 72 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs and cream.
- Slowly mix in flour and juice or wine.
- Add fruit and mix well.
- Be sure that the fruit is chopped in large chunks.
- Add nuts and mix.
- Drop by large tablespoonfuls onto cookie sheet and bake until brown.
- (Mother never timed, she just knew. I am estimating the time to be 20 minutes per cookie sheet, but this could vary depending on size of cookies).
Nutrition Facts : Calories 508.9, Fat 30.7, SaturatedFat 7.5, Cholesterol 52.2, Sodium 391.7, Carbohydrate 53.8, Fiber 4.8, Sugar 34.8, Protein 10
MUM'S A FRUITCAKE
Make and share this Mum's a Fruitcake recipe from Food.com.
Provided by Karen Pea
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 170c.
- Put all ingredients into a large saucepan - EXCEPT EGG & FLOUR.
- Stir while bringing to the boil. Boil for 5 minutes.
- Cool for 10 minutes.
- Beat the egg in & flour when COOL.
- Put into greased 7" tin bake for 1hr and quarter. If you have a fan oven turn the heat slightly lower.
Nutrition Facts : Calories 3534.1, Fat 99.9, SaturatedFat 18.1, Cholesterol 211.5, Sodium 2524.9, Carbohydrate 644.2, Fiber 23.1, Sugar 407.3, Protein 44.6
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.
LORRIE'S MOTHER'S FRUITCAKE
Provided by Lynda Chernek
Categories Cake Fruit Dessert Bake Christmas Date Pecan Walnut Bon Appétit New York Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)
MRS. MAUS'S FRUITCAKE
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
- Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
- Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.
MOM'S FRUITCAKE
This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.
Provided by Sharon
Categories Brandy Desserts
Yield 30
Number Of Ingredients 18
Steps:
- Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
- Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
- Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
- Sift the flour and baking soda together.
- Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
- Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 67.2 g, Cholesterol 63.7 mg, Fat 12.3 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 5.6 g, Sodium 119.1 mg, Sugar 45.9 g
MOM'S CHRISTMAS FRUITCAKE COOKIES
A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.
Provided by MartieHomemade
Categories Fruit Cookies
Time 8h50m
Yield 72
Number Of Ingredients 14
Steps:
- The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
- Whisk baking soda into the milk and let it dissolve.
- Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
- Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g
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MY MOM'S FRUIT CAKE | LOVEFOODIES
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4.5/5 (15)Total Time 3 hrsCategory CakesCalories 716 per serving
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- Combine walnuts, raisins, pineapple, candied cherries, lemon rind and 1/4 cup of reserved flour. Stir into batter. (will be stiff)
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