Coffee Fruitcake Recipes

Steps:

• Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

Steps:

• In a bowl place coffee and fruit and leavefor a couple of hours or overnight.
• Add SR flour and chocolate to fruit.
• Bake in two log tins for 1 hour on 180C/375 degrees F.

Steps:

• Put oven rack in middle position and preheat oven to 250°F.
• Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
• Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
• Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
• Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
• Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
• Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
• Peel off foil and cool cakes completely, about 3 hours.

Steps:

• Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
• Sift 2 cups of the flour with the baking powder, salt and spices.
• Stir into the oil mixture alternately with the pineapple juice.
• Mix remaining cup of flour with the fruits and nuts.
• Pour batter over this mixture, blending well.
• Turn into well greased Bundt or Tube pan.
• Place on middle rack in oven; set a pan of water on lower rack.
• Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
• Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
• Turn out on serving platter and cool completely.

Steps:

• Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
• Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
• Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
• Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Steps:

• Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top. Freeze the ice-cream mixture for at least 8 hours or overnight. Unmold the terrine onto a serving dish and serve it sliced.

Steps:

• In a large bowl, mix together the cake mix, eggs and pie filling.
• Pour into a greased and floured 9 X 13 inch pan.
• Combine the brown sugar, flour, butter, cinnamon and nuts.
• Sprinkle over the top of the batter.
• Bake at 350 degrees for 35-40 minutes.

Steps:

• Beat together butter (or margarine) and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add other ingredients (except pie filling)& combine thoroughly.
• Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
• Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
• Bake at 350 for 40-45 minutes.
• Let cool in pan on wire rack.
• Frost with powdered sugar icing, if desired.

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with spoonfuls of pie filling.
• Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
• Mix sugar and milk until blended; drizzle over cake. Cool completely.

Steps:

• In a small bowl, soak the raisins in brandy for 1 hour. , In a small bowl, combine brown sugar and cinnamon. With clean hands, work butter into sugar mixture until well combined. Add pecans. Refrigerate for 15 minutes., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, spices and salt; add to creamed mixture alternately with sour cream. Fold in the apple, pear and raisins (do not drain raisins). Pour into a greased 13x9-in. baking dish., Sprinkle with topping., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Turn on the oven to 375°.
• Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
• Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
• Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
• Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
• Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
• Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
• Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

Steps:

• Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
• In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
• In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
• Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.