HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
" CAN'T FAIL" HOLIDAY FRUITCAKE
This is easy to make, although a bit pricey with the cost of mincemeat these days! But it's the best I ever tasted!
Provided by joan in CNY
Categories Healthy
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9 inch springform pan.
- Line with wax paper.
- Butter again.
- Sift flour and baking soda.
- Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
- Fold in dry ingredients.
- Pour into pan.
- Bake in 300°F oven for 2 hours, until center springs back and top is golden.
- Cool thoroughly.
- Turn out and remove wax paper.
- Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.
Nutrition Facts : Calories 442.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 32.3, Sodium 165.5, Carbohydrate 88, Fiber 2, Sugar 61.7, Protein 6.3
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.
HOLIDAY FRUITCAKE
This one is actually a very nice one. I drown it repeatedly with rum or brandy once a week from October on. It is so good by Xmas! Many of my friends love it and insist on having it every year. I post it here for safekeeping.
Provided by txzuckerbaeckerin
Categories Dessert
Time 6h
Yield 1 cake
Number Of Ingredients 18
Steps:
- Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
- Preheat oven to 275°F.
- Measure remaining ingredients into a large mixing bowl.
- Stir a few times to incorporate, then beat on high for 3 minutes.
- Stir in drained fruit mixture.
- Keep the leftover bourbon for brushing the cake.
- Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
- Press mixture firmly into pan.
- Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
- Let cool in the pan for 20 minutes.
- Invert onto cooling rack to cool completely.
- Wrap tightly in Saran wrap and store dark and cool.
- If you like, brush with remaining bourbon once a week until Xmas.
Nutrition Facts : Calories 6174.3, Fat 249.9, SaturatedFat 77.9, Cholesterol 1174, Sodium 1974.9, Carbohydrate 948.6, Fiber 58.3, Sugar 654.8, Protein 109.3
HOLIDAY FRUITCAKE BARS
No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
- Add in 1 cup sifted powdered sugar and vanilla.
- Mix together flour, baking powder and salt.
- Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
- Add the rest of the flour mix to the eggs and sugar.
- Fold fruit and nuts into batter.
- Spoon batter into a well greased 11" by 7" pan.
- Some years I use parchment paper instead.
- Bake at 350 degrees for 30 minutes.
- Mix together rum and second cup of powdered sugar to make a glaze.
- Spread the icing onto the bars about 5 minutes after they've come out of the oven.
- Let bars cool and cut into bars.
CHRISTMAS SPECIAL FRUITCAKE
Removing fruitcakes from their pans can be difficult unless the pan is lined with waxed paper. This is my favourite fruitcake. It is filled with 3 cups of nuts, dates and maraschino cherries. It does not contain any fat. I use dates from the health food store which are dry and delicious. This is not too sweet or cloying. I make it all the time. Don't wait until Christmas it is very easy and quick.
Provided by Olha7397
Categories Dessert
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine nuts, dates and cherries.
- In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated.
- Beat eggs until foamy; stir in vanilla.
- Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.
- Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight.
- Country Cooking.
Nutrition Facts : Calories 216.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 26.4, Sodium 65.8, Carbohydrate 25.7, Fiber 2.9, Sugar 18.7, Protein 4.2
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