TROPICAL FRUIT (NO-ALCOHOL) FRUITCAKE
I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves
Provided by Karyl Lee
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
- Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
- Line pans with parchment paper.
- Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
- Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
- When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.
Nutrition Facts : Calories 871.8, Fat 30.6, SaturatedFat 4.9, Sodium 246.5, Carbohydrate 132.9, Fiber 5.3, Sugar 52, Protein 18.7
FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)
This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.
Provided by Anupama
Categories Dessert
Time 9h20m
Yield 18
Number Of Ingredients 27
Steps:
- Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
- Mix well and cover tightly with a plastic wrap and, and store at room temperature.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
- Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
- To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
- Add the eggs, one at a time, and beat until fully incorporated.
- Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
- Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
- Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
- Add blanched almonds to the bottom fo the pan.
- Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
- Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
- Invert onto a cooling rack to cool completely.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
- Soak cheesecloth with 1-2 tablespoons of alcohol.
- Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
- Place in an airtight cake tin or container and age for 2-3 weeks.
- Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
- Mix until smooth. If needed, thin the glaze with orange juice.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Drizzle the glaze evenly over the cake and let set for about 10 minutes.
- Slice and serve at room temperature along with some warm mulled wine.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 502 calories, ServingSize 1 serving
TROPICAL FRUIT CAKES
Fruit Cake goes tropical for the summer. These tender rum-soaked cakes brimming with tropical fruit bits and rich macadamia nuts are sure-to-please.
Provided by Annacia
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
- In a medium bowl combine flour, baking powder, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
- Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
- Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
- Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Fold in fruit bits and nuts.
- Spread batter in prepared pan.
- Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
- Poke holes in cakes using a wooden toothpick or bamboo skewer.
- Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
- Wrap each cake tightly in foil or seal in a plastic bag.
- Chill in refrigerator for 24 hours.
- Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
- Remove cheesecloth before serving.
- If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
- Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
- To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
DRIED FRUIT FRUITCAKE
This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.
Provided by Sydney Mike
Categories Dessert
Time 2h40m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Nutrition Facts : Calories 323.6, Fat 9.1, SaturatedFat 3, Cholesterol 27.8, Sodium 84.5, Carbohydrate 52.9, Fiber 3.9, Sugar 38.3, Protein 4.6
TROPICAL FRUITCAKE
My aunt used to make this every Christmas. It is a different fruit cake as everything goes in whole and it is mostly all fruit and nuts; very little batter. When you cut a slice you get a whole slice of whatever is there. It is very good. It is a small cake, the size of one loaf pan.
Provided by Mimi in Maine
Categories Dessert
Time 1h45m
Yield 1 pan
Number Of Ingredients 12
Steps:
- Cover brazil nuts with water and boil for 3 minutes; drain and crack.
- Put the nuts, dates, and both cherries into a bowl.
- Sift the flour, sugar, baking powder, and salt over the fruit mixture.
- Mix well with hands till all the ingredients are coated.
- Beat the eggs in a separate bowl till frothy and add the vanilla and almond.
- Mix this with the batter.
- Line a bread pan with foil very neatly and grease and flour it.
- Dump the batter into the pan and bake 300 degree oven for 1 hour and 40 minutes.
- Cover with foil the last part of baking.
- Leave in pan to cool and then the foil should come out easily.
- Make 3-4 days ahead before serving.
- Wrap in plastic wrap .
Nutrition Facts : Calories 5761.6, Fat 330.4, SaturatedFat 80.9, Cholesterol 665, Sodium 1771.5, Carbohydrate 681.8, Fiber 71.3, Sugar 514.3, Protein 104.1
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