Philly Christmas Bundt Cake Fruitcake Food

FESTIVE FRUITCAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
• COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
• BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
• WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
• Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE)

Steps:

• Blend cream cheese, butter, sugar,eggs, and vanilla well.
• Slowly add 2 cups cake flour sifted with baking powder.
• Combine remaining 1/4 cup flour with fruit and nuts.
• Fold into batter.
• Pour into greased 10in. bundt pan.
• Bake at 325* for 1 hour and 15 minutes.
• Cool in pan for 5-10 minutes before removing.

HOLIDAY FRUITCAKE (FRUIT CAKE)

Steps:

• Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
• Combine flour and baking soda; set aside.
• In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
• Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
• Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
• To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.

CHRISTMAS FRUITCAKE

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

EXTRA-FRUITY CHRISTMAS CAKE

Steps:

• Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
• The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
• Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
• Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
• Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

JAPANESE FRUIT CAKE MY MOM USED TO MAKE

Steps:

• TO MAKE CAKE: Cream butter.
• Gradually add sugar beating w/mixer on medium speed.
• Add eggs 1 at a time, beating well after each addition.
• Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
• Stir in vanilla extract.
• Pour 1/3 of batter into well buttered& floured 9" round cake pan.
• Stir cinnamon& next 3 ingredients into the remaining batter.
• Pour into 2 well-buttered& floured 9" round cake pans.
• Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
• Cool in pans 10 minutes, remove& cool completely on racks.
• Spread frosting between layers, on top& sides.
• Stack white layer between the 2 spiced layers.
• Garnish with pecan halves.
• FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
• Bring remaining 1 cup water to boiling in medium saucepan.
• Stir in the sugar, rind& juice.
• Return to a boil.
• Cook to soft ball stage (236 degrees F), stirring often.
• Gradually add to cornstarch mixture& continue.
• stirring.
• Cook over medium heat, stirring constantly, until thick& bubbly.
• Remove from heat, stir in coconut.
• Cool.
• Stir frosting before spreading on cake.

UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY

Steps:

• Remove pineapple rings from syrup.
• DO NOT USE SYRUP IN CAKE.
• Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
• Add the entire bottle of Brandy and mix well.
• Cover the bowl tightly with food film wrap and let stand overnight.
• During this marinate, mix at least two times.
• THE NEXT DAY.
• Preheat oven to 275 degrees F.
• Sift 3/4 cup of flour over marinated fruit and mix well to coat.
• Now sift an additional 1/2 cup flour over fruit and mix well again.
• In a mixing bowl cream butter; set aside.
• In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
• Add baking soda and almond extract to the beaten eggs and mix well.
• Add remainder of 1 1/2 cups of flour over the fruit and mix well.
• Add creamed butter and egg mixture over fruit and mix well.
• Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
• Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
• The cakes should be between 2" and 2 1/2" in thickness.
• Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
• If top of cake starts to brown too much, cover with aluminum foil and continue baking.
• Test cake for doneness with a wooden testing stick.
• If stick comes out dry, the cakes are done.
• Remove cakes from oven and let cool in pans.
• When cooled, remove from pans and place on metal racks for about 3 hours.
• Remove the brown paper carefully and discard.
• Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
• Wrap each cake in about 4 thicknesses of cheese cloth.
• Now wrap each cake with 2 layers of heavy duty aluminum foil.
• Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
• Re-wrap and let sit for a few days.
• This cake freezes very well.

BUNDT CAKE FRUIT CELEBRATION

Steps:

• Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
• Cover cake with cream cheese frosting. Pour pie filling over frosted cake.