Dairy Free Fruitcake Fruitcake W Recipes

Steps:

• Mix fruit and orange juice and soak overnight.
• Next day add 2 cups self raising flour.
• Put in tin and bake for 1 or 2 hrs at 140-150°C.
• (Scrumptious) (Use skewer to test finish time. When skewer comes out clean cake is done).

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Steps:

• Sample the wine to check for quality.
• Take a large bowl.
• Check the wine again to make sure it's of the highest quality.
• Pour 1 level cup and drink.
• Repeat if your're not sure.
• Turn on the electric mixer and beat butter in a large fluffy bowl.
• Add sugar and beat again.
• Make sure wine is still okay. Cry another cup.
• Turn off the mixer.
• Break two legs and add the bowl along with the vanilla extract and chuck in the cup of dried fruit.
• Mix on the turner.
• If the fruit gets stuck in the beaterers, pry it loose with a screwdriver.
• Sample the wine again to check for tonsisticity.
• Next, Sift 2 cups of salt or something. Who cares.
• Check the wine.
• Now sift the lemon juice and strain the nuts.
• Add 1 table. Spoon. Of sugar or flour or something. Whatever you can find.
• Grease the oven.
• Turn the cake pan to 350 degrees.
• Throw one bowl outside the window.
• Check the wine again.
• Go to bed.
• Who the heck likes fruitcake anyway?

Steps:

• Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
• Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
• Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
• Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
• Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
• Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
• Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
• Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
• Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

Steps:

• Combine fruit, raisins and pecans in a bowl.
• Stir in 1 cup flour.
• Cream butter, sugar, spices and eggs until light.
• Combine remaining flour, salt and baking powder.
• Combine honey, vanilla, almond extract and brandy; blend well.
• Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
• Stir in fruit-nut mixture.
• Spoon into pans-batter should be too stiff to pour.
• Bake at 250º for two hours, until toothpick inserted in center comes out clean.
• While still hot, spoon 2 tablespoons of brandy over each cake.
• When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.

Steps:

• Chop 1st four ingriedients.
• Mix eggs & sugar.
• mix flour with spices and baking powder.
• Layer cherries, sprinkle flour mixture, layer pecan.
• Layer pinapple, sprinkle flour mixture, layer pecans.
• Layer dates, sprinkle flour mixture layer pecans.
• Repeat layers till all used up.
• Pour egg and sugar mixture over fruit and nuts, mix well by hand.
• Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
• Let cool and pull wax paper off.
• Wrap cake in Saran Wrap.
• May put 1/2 cherries and whold pecans on top to decorate.