TRADITIONAL CANADIAN CHRISTMAS CAKE
One the prairies, one was measured by the flavour and texture of their dark fruitcake. Everyone made it. Everyone had an opinion. It is the bourbon that makes all the difference to me, in this exotic dark fruit cake. Makes 2 loaves or 5 small loaves. Must be made a minimum of 4 weeks before the holiday season.
Provided by Valerie Lugonja
Categories Dessert
Time 1h20m
Number Of Ingredients 23
Steps:
- Place all fruit in large bowl; add bourbon and soak for 2-4 hours
- Preheat oven to 300°F and grease two 9 x 5 loaf pans 2 1/2 inches deep or five 5 3/4 x 3 pans 2 inches deep
- Line bottoms with parchment paper; butter it (the original recipe was waxed paper)
- Cream together butter and brown sugar; beat in the eggs.
- Sift all dry ingredients; beat into butter mixture
- Add molasses and brewed black coffee or espresso to mixture; combine well
- Fold in the nuts and bourbon soaked in fruit
- Carefully pack the batter into the prepared pans almost to the top (I used an offset spatula to finish the tops of each cake)
- Place pans on centre rack of oven in a bain marie (place pans in a larger pan and pour hot water halfway up the sides); bake for 2 to 2 ½ hours, or until toothpick comes out clean (the small cakes took 50 minutes, so watch carefully after 45 minutes)
- If the tops brown too quickly, place foil over the top
- Cool 30 minutes, then remove and set on wire rack
- Wrap carefully in a triple layer of cheesecloth that has been soaked in bourbon
- Seal tightly in aluminum foil and store in a cool dry place until the holiday season
- Once a week, remove foil, and brush additional bourbon onto the cheese cloth
- The longer it is stored, the more times it is dowsed, the more pungent and flavourful it becomes.
CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
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
WHITE CHRISTMAS FRUITCAKE WITH ORANGE-BOURBON GLAZE
Taken from Southern Living Magazine Nov/03 --- this makes two of the best fruitcakes you will ever have! --- I made this recipe more than a few times with rave reviews! --- plan ahead the fruitcakes must be baked wrapped tightly and stored for 2 days then brushed with glaze within the 2-day storing period after glazing you may freeze for up to 1 month, may I add that these are wonderful even without the bourbon glaze but better with it! --- you will *love* this fruitcake!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time P2DT1h
Yield 2 (8x4-inch) loaf cakes
Number Of Ingredients 20
Steps:
- To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
- Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
- For the fruitcake; butter two (8 x 4-inch) loaf pans.
- In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
- In a large bowl beat butter until creamy (about 2 minutes).
- Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
- Add in eggs and beat just until no yellow remains in the bowl.
- In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
- Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
- Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
- Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
- Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
- Divide the batter evenly between the two pans.
- Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
- Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
- Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
- Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
- Serve or freeze until ready to use.
Nutrition Facts : Calories 2707.9, Fat 107, SaturatedFat 62.6, Cholesterol 772.8, Sodium 1661.8, Carbohydrate 400.3, Fiber 13.8, Sugar 244.2, Protein 40
HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
WHITE HOUSE FRUITCAKE
Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.
Provided by Marian Burros
Categories dessert
Time 1h30m
Yield 3 loaf cakes
Number Of Ingredients 29
Steps:
- Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
- Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
- Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
- Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
- Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
- While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
- Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
- Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
- Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.
HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BOURBON FRUITCAKE
Make and share this Bourbon Fruitcake recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 5h45m
Yield 1 fruitcake, 16-20 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
- Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
- Beat in the eggs, on at a time.
- Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
- Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
- Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
- When the cake is cool enough to handle. Remove from the pan and cool on the rack.
- Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
- Slice and serve. This cake will keep for months in the refrigerator.
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.
THE ABSOLUTE BEST WHITE CHRISTMAS FRUITCAKE
This is the most ultimate fruitcake you will ever bake, please don't be afraid of making a fruitcake it is not at all hard just a little time consuming, but well worth the effort! --- this will make one 9 x 5-inch loaf and two smaller 3 x 8-inch pans --- plan ahead the fruit needs to soak in the juice for 24 hours.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h25m
Yield 3 loaf cakes
Number Of Ingredients 14
Steps:
- Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
- Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
- Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
- Set oven to 275 degrees.
- Place a pan of cold water directly onto the bottom of your oven.
- In a large bowl cream butter with confectioners sugar until very smooth.
- Add in the egg yolks and almond or vanilla extract; beat until combined.
- Stir in the soaked fruit and the juice along with nuts.
- Using a wooden spoon stir in the flour.
- In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
- Fill the large pan and the two smaller pans about two-thirds full.
- Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
- Let cool in pans on a rack.
- Remove cakes from pan; peel of parchment.
Nutrition Facts : Calories 3844.8, Fat 215.7, SaturatedFat 88.7, Cholesterol 828.8, Sodium 1083.2, Carbohydrate 457.5, Fiber 27, Sugar 308.5, Protein 56.1
CHRISTMAS WHITE FRUIT CAKE
We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.
Provided by Chef burnt toast
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
- Cream the butter, sugar and eggs.
- Mix together the dry ingredients and add to the creamed ingredients.
- Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
- Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
- My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.
Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4
More about "white christmas fruitcake with orange bourbon glaze food"
WHITE FRUITCAKE - MY COUNTRY TABLE
From mycountrytable.com
5/5 (3)Category CakesServings 16Total Time 5 hrs
- Butter or grease the bottom of an angel food or tube cake pan. Line the pan with either parchment paper or a piece of brown paper bag. Butter or grease the top of the paper round. See pictures and instructions above recipe.
- From the 8 ounces each of red and green cherries, pick out and set aside, 10 each of the best green and red cherries to use for decorating the top of the cake. Cut the remaining cherries, along with the pineapple in half and set aside with the 20 pecan halves.
- Place the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Mix on medium high speed for at least 2 minutes until the mixture is light smooth and creamy. (It will no longer have a gritty sugary appearance). Add the eggs , one at a time, and mix to thoroughly incorporate. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Stop mixing just before the last addition of dry ingredients are totally incorporated. You’ll see some little streaks of flour in the mixture.
10 BEST CHRISTMAS FRUITCAKE RECIPES - HOLIDAY FRUITCAKE …
From countryliving.com
CHRISTMAS FRUIT CAKE - JO COOKS
From jocooks.com
BEST HOLIDAY FRUITCAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WHITE CHRISTMAS FRUITCAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
20 BEST FRUITCAKE RECIPES - HOW TO MAKE CHRISTMAS FRUITCAKE
From thepioneerwoman.com
CLASSIC BOURBON FRUITCAKE COOKIES - BAKERS TABLE
From bakerstable.net
TRADITIONAL CANADIAN CHRISTMAS FRUIT CAKE TASTING 2014 - A …
From acanadianfoodie.com
SPICED FRUITCAKE WITH BRANDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE CHRISTMAS FRUITCAKE WITH ORANGE-BOURBON GLAZE
From lunchlee.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
Related Search