Old Fashioned Fruitcake For Sale Food

OLD FASHIONED LIGHT FRUITCAKE

Old Fashioned Light Fruitcake image

This is a very light fruitcake to be made for the Holiday season. When cake is cooled, wrap in brandy soaked chessecloth, then wrap in foil, and store for several weeks to allow flavors to mellow. I usually make these in July or August to get ready for the Christmas Season, and check on them a few times and add more brandy if needed, They are simply delicious by the time you eat them!!

Provided by Chef mariajane

Categories Dessert

Time 2h

Yield 1 10 inch tube pan

Number Of Ingredients 14

Ingredients

1 cup butter or 1 cup margarine
2 1/4 cups sugar
6 eggs
3 tablespoons brandy, flav9or
4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 cups chopped pecans
4 cups mixed candied fruit, and peel
1 (15 ounce) package golden raisins
honey
additional candied fruit and nuts (optional)

Steps:

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

Nutrition Facts : Calories 11639.3, Fat 692.5, SaturatedFat 168.4, Cholesterol 1757, Sodium 5462.4, Carbohydrate 1283.2, Fiber 96.4, Sugar 743.8, Protein 166.7

THE ULTIMATE CLASSIC FRUIT CAKE

The Ultimate Classic Fruit Cake image

This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.

Provided by Noo8820

Categories Dessert

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 22

Ingredients

375 g golden raisins
100 ml Grand Marnier
4 eggs
300 g plain flour
375 g unsalted butter
300 g dark brown sugar
2 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 lemon, juice of
375 g dried apricots
375 g sultanas
200 g mixed peel
100 g red glace cherries
150 g walnut halves
150 g whole roasted hazelnuts
1 (340 g) jar apricot jam
1 kg ready made marzipan
1 kg easy roll icing
250 g icing sugar
1 egg, separated
edible food coloring

Steps:

Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
Preheat oven to 150°C.
In a large bowl, using a wooden spoon, cream together the butter and sugar.
Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
Spoon the cake mix into 2 greased and lined 22cm spring form tins.
Bake cakes for 2 1/2 hours to 3 hours.
Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9

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