BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
THE WORLD'S BEST FRUITCAKE
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
Provided by CaramelPie
Categories Dessert
Time 1h20m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 6
Steps:
- Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
- Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
- Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
- Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
- Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
- Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
- Remove cakes from oven and let cool for 10 minutes in the pans.
- Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
- Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
- Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
- May be refrigerated up to 3 months or frozen up to 1 year.
Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5
WORLD'S BEST FRUIT CAKE
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Provided by Laura / A Beautiful Plate
Categories Cakes and Cupcakes
Time P1DT2h
Number Of Ingredients 28
Steps:
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g
REALLY GOOD FRUITCAKE
Let us make the case that a Southern fruitcake recipe can actually be delicious.
Provided by Ivy Odom
Categories Cakes
Time 3h45m
Yield 2 loaves
Number Of Ingredients 24
Steps:
- Place pineapple, figs, apples, persimmons, peaches, golden raisins, cinnamon stick, bourbon, and brandy in a large bowl; stir to coat fruit in liquid. Cover and let stand at room temperature 24 hours, stirring once every 8 hours. Discard cinnamon stick.
- Preheat oven to 300°F. Spray 2 8.5x4.5-inch loaf pans with baking spray; line pans with parchment paper, leaving a 2 inch overhang on the two long sides. Whisk together flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl; set aside. Place butter in the bowl of a large stand mixer fitted with the paddle attachment. Beat butter on medium speed until smooth, about 1 minute. Add sugar to butter and beat on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, beating until just incorporated. Beat in vanilla. Add flour mixture to mixer bowl; beat on low until just combined, about 30 seconds.
- Remove mixer bowl from mixer. Fold in zests, juice, cherries, pecans, and soaked fruit mixture. Batter will be very thick. Divide batter evenly among prepared pans. Bake in preheated oven until a toothpick inserted in the center of each fruitcake comes out clean, about 1 hour 15 minutes.
- Place pans on a wire rack to cool completely, about 2 hours. Remove fruitcakes from pans. Slice to serve, or if storing, dampen cheesecloth with bourbon and wrap fruitcake tightly with cheesecloth, then wrap tightly with plastic wrap. Store in the refrigerator up to 1 month, changing cheesecloth once a week. To store for a short period of time (less than 1 week), wrap tightly with plastic wrap and store in refrigerator.
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.
More about "the best fruitcake food"
FRUITCAKE | RICARDO
From ricardocuisine.com
5/5 (46)Total Time 1 hr 30 minsCategory DessertsCalories 340 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 19 x 9-cm (7.5 x 3.5-inch) loaf pan or a 20 x 10-cm (8 x 4-inch) pan. Line with parchment paper, letting the paper hang over 2 opposite sides.
PIN ON FRUIT CAKE - PINTEREST
From pinterest.com
3/5 (2.2K)Estimated Reading Time 2 minsServings 12Total Time 4 hrs
IN DEFENCE OF THE FRUITCAKE - NOW MAGAZINE
From nowtoronto.com
Estimated Reading Time 3 mins
THE 10 BEST FRUITCAKES TO ORDER ONLINE IN 2022
From thespruceeats.com
Estimated Reading Time 7 mins
THE 20 BEST FRUITCAKES TO ORDER ONLINE IN 2021 - EAT GIFT LOVE
From eatgiftlove.com
Estimated Reading Time 8 mins
HOW BEST TO ENJOY FRUITCAKE? - GENERAL DISCUSSION - CHOWHOUND
From chowhound.com
User Interaction Count 26
THE BEST FRUITCAKE EVER - LEARNINGANDYEARNING.COM
From learningandyearning.com
Reviews 9Category DessertCuisine AmericanEstimated Reading Time 3 mins
2 LB. CLAXTON FRUIT CAKE BY CLAXTON FRUITCAKE : AMAZON.CA ...
From amazon.ca
4.2/5 (880)Package weight 1.02 KilogramsBrand Claxton FruitcakeWeight 2.15 Pounds
15 FESTIVE FRUITCAKE RECIPES - CANADIAN LIVING
THE WORLD'S BEST FRUITCAKE EVER (MAKES 2 LOAVES ...
From tasteandcraze.com
BEST HOLIDAY FRUITCAKE | RECIPE | FRUIT CAKE CHRISTMAS ...
From pinterest.ca
WHERE TO BUY FRUITCAKE AND FOOD FOR THE GODS 2021
From yummy.ph
THE BEST FRUITCAKE EVER | RECIPE | BEST FRUITCAKE, FRUIT ...
From pinterest.com
BEST FRUITCAKE, DELUXE FRUITCAKE | THE NIBBLE WEBZINE OF ...
From blog.thenibble.com
THE BEST FRUITCAKE – ELLEN'S KITCHEN
From ellenskitchen.net
23 OF THE BEST IDEAS FOR BEST FRUITCAKE IN THE WORLD ...
From thequick-witted.com
FRUITCAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
AMAZON BEST SELLERS: BEST FRUITCAKES
From amazon.com
FRUIT CAKE RECIPE {BEST IN THE WORLD!} | RECIPE ...
From pinterest.ca
BEST FRUITCAKE IN AMERICA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE THE BEST FRUITCAKE RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST CANNED FRUIT COCKTAIL RECIPES - FOOD NEWS
From foodnews.cc
BEST FRUITCAKE TIPS, TRICKS, AND RECIPES - CHOWHOUND
From chowhound.com
THE BEST FRUITCAKE COOKIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEST BRANDY FRUITCAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GOOGLE FRUIT CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
AMAZON.CA: FRUITCAKES - BREADS & BAKERY: GROCERY & GOURMET ...
From amazon.ca
GERMAN FRUIT CAKE CHRISTMAS - ALL INFORMATION ABOUT ...
From therecipes.info
BEST EVER FRUITCAKE COOKIES - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
27 BEST FRUITCAKE RECIPES FOR CHRISTMAS - FOOD.COM
BEST EVER FRUITCAKE COOKIES : THE BEST FRUITCAKE RECIPE ...
From samathap15-images.blogspot.com
BEST FRUITCAKE COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST FRUITCAKE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST HOLIDAY FRUITCAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO MAKE THE BEST FRUITCAKE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST BRANDY FOR FRUITCAKE | FOOD FOR NET
From foodfornet.com
10 BEST FRUITCAKES JANUARY 2022 - MSN
From msn.com
BEST BRANDY FOR FRUITCAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love