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.
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
- Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.
EASY SPIRITED FRUITCAKE COOKIES
While I love fruit cake, I've never been a big fan of fruit cake cookies until my friend (Juanita) shared a super easy and tasty recipe with me. The original recipe is included on a card in a photo. I've added extra ingredients and tweaked it to my liking. Hope you enjoy this wonderful Christmas Cookie as much as I do.
Provided by Diane Atherton
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Crumble or chop fruit cake. Stir into cake mix. Add eggs and oil, mix by hand.
- 2. Add bourbon , nuts, coconut and chocolate chips; stir until combined.
- 3. Drop by teaspoon onto greased cookie sheet.
- 4. Bake at 350 degrees for 10 minutes.
FRUITCAKE COOKIES MADE EASY
Make and share this Fruitcake Cookies Made Easy recipe from Food.com.
Provided by Zewbiedoo
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).
SPIRITED FRUITCAKE GIFT AND BAKE IN A JAR
This can be made with or without the spirits. Required 1 widemouth new pint jar
Provided by Stormy Stewart
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. In a bowl mix everything but the candied fruit and the rum. put in a baggy. Add candied fruit to a second baggy. In the widemouth jar add the rum bottle then fit in the two baggies. close lid and decorate and place a tag saying the below info.
- 2. Spirited Fruit cake (You bake in a jar) take everything from the jar and place the two baggies contents in a bowl. Add the following 1 egg 1 tablespoon oil 1 tablespoon water Mix well and put in the sprayed jar in a small baking dish to stablize the jar in the oven. Do not put lid on it. Cook at 325 degrees for 35 minutes. take from oven and let sit 10 minutes. Run knife around jar and remove the fruitcake. If you prefer spirited fruit cake you then put it in alumium foil or plastic wrap and add as much of the rum you desire and place in fridge for a few days to absorb the rum. slice and serve. Any leftover rum goes great with OJ.
SPIRITED FRUITCAKE
A co-worker's wife made this for our Dept. I as many other's asked for the recipe and she printed it out for us. Thanks Chas !
Provided by peachez
Categories Breads
Time 10h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Combine fruit, nuts and brandy in a large covered mixing bowl, allow to soak overnight.
- Heat oven to 250 degrees.
- Line 2 loaf pans with lightly oiled wax paper.
- In a large freezer baggie, combine flour, sugar, salt and baking powder, tossing to mix.
- Drain fruit/nut, brandy mixture, reusing bowl.
- Add flour mixture to fruit/ nut mix, stir well.
- In a small mixing bowl, beat eggs till frothy, add vanilla to mix.
- Pour egg& vanilla mix into fruit/nut/flour mixture, stirring by hand to combine Divide mixture evenly into loaf pans.
- Bake for 1 3/4- 2 hours.
- Cool on wire racks.
- When cool, remove from pans and wrap.
Nutrition Facts : Calories 2517, Fat 129.7, SaturatedFat 30.1, Cholesterol 279, Sodium 790, Carbohydrate 244.6, Fiber 26.7, Sugar 172.9, Protein 44
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