Festive Fruitcake Ii Recipes

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FESTIVE FRUITCAKE

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 36 servings

Number Of Ingredients 11



Festive Fruitcake image

Steps:

  • HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
  • COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
  • BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
  • WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
  • Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

Crisco® Flour No-Stick Spray
2 cups water
1/4 cup Crisco® Pure Vegetable Oil
2 large eggs
2 (16.6 oz.) pkgs. Pillsbury® Date Quick Bread
2 cups pecan halves
2 cups raisins
2 cups candied cherries, halved
1 cup cut-up candied pineapple
1/4 cup Smucker's® Apple Jelly or Smucker's® Red Raspberry Fruit Syrup
Additional cherries and pecans for garnish if desired

FESTIVE FRUITCAKES

Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.-Kathy Leichty, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 loaves (16 slices each).

Number Of Ingredients 6



Festive Fruitcakes image

Steps:

  • Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

2 large eggs
2 cups water
2 packages (15.4 ounces each) nut quick bread mix
3 cups mixed candied fruit
2 cups chopped pecans
2 cups raisins

FESTIVE FRUITCAKE COOKIES

I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.

Provided by Kathleen Constance

Categories     Drop Cookies

Time 50m

Yield 48 cookies

Number Of Ingredients 12



Festive Fruitcake Cookies image

Steps:

  • Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
  • Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
  • Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
  • Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
  • Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
  • Bake at 350 degrees for 10 to 12 minutes, or until golden.

Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1

1 cup golden raisin
1 1/2 cups chopped candied fruit
1/2 cup chopped crystallized ginger
1 cup chopped nuts
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

FESTIVE FRUITCAKE II

This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.

Provided by Diane Mick

Categories     Holiday Cakes

Yield 14

Number Of Ingredients 6



Festive Fruitcake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
  • In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
  • Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
  • Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g

2 eggs
2 cups water
1 (16 ounce) package date bread mix
2 cups chopped pecans
2 cups raisins
3 (8 ounce) packages mixed candied fruit

FESTIVE FRUITCAKE I

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 48

Number Of Ingredients 22



Festive Fruitcake I image

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  • In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  • Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  • In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  • In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  • Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g

12 cups raisins
3 cups dried currants
2 pounds candied mixed fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, drained
1 ¼ cups dates, pitted and chopped
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can crushed pineapple with juice
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
4 cups whole or chopped walnuts
12 egg whites

FESTIVE FRUITCAKE II

This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.

Provided by Diane Mick

Categories     Holiday Cakes

Yield 14

Number Of Ingredients 6



Festive Fruitcake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
  • In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
  • Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
  • Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g

2 eggs
2 cups water
1 (16 ounce) package date bread mix
2 cups chopped pecans
2 cups raisins
3 (8 ounce) packages mixed candied fruit

UNBAKED FRUITCAKE II

This recipe is for all those who don't like candied fruit.

Provided by knowell

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 64

Number Of Ingredients 8



Unbaked Fruitcake II image

Steps:

  • In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 55.1 g, Cholesterol 2.3 mg, Fat 4.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 112.6 mg, Sugar 41.2 g

2 pounds orange slices candy, chopped
2 pounds pitted dates
2 pounds miniature marshmallows
2 cups chopped nuts
2 pounds graham cracker crumbs
2 cups white sugar
2 cups evaporated milk
2 teaspoons vanilla extract

FESTIVE FRUITCAKE II

This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.

Provided by Diane Mick

Categories     Holiday Cakes

Yield 14

Number Of Ingredients 6



Festive Fruitcake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
  • In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
  • Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
  • Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 86.4 g, Cholesterol 26.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 135.8 mg, Sugar 27.7 g

2 eggs
2 cups water
1 (16 ounce) package date bread mix
2 cups chopped pecans
2 cups raisins
3 (8 ounce) packages mixed candied fruit

ICE BOX FRUITCAKE II

Make and share this Ice Box Fruitcake II recipe from Food.com.

Provided by Kim19068

Categories     Dessert

Time P1DT45m

Yield 1 batch

Number Of Ingredients 9



Ice Box Fruitcake II image

Steps:

  • Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired.
  • Melt marshmallows in top of double boiler.
  • Add milk to melted marshmallows and mix well.
  • Remove from heat and pour onto wafer mixture. Mix well.
  • If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper.
  • Chill at least 24 hours before serving -- the longer the chilling, the better.
  • Serving Suggestions Slice into 1/2" slices and arrange on small platter.
  • Best served cold.
  • Can be made 2 weeks in advance.

Nutrition Facts : Calories 6234.5, Fat 391.2, SaturatedFat 107.5, Cholesterol 135, Sodium 1683.2, Carbohydrate 660.8, Fiber 55.1, Sugar 346.8, Protein 84.8

3 cups pecans, chopped
8 large marshmallows
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) box vanilla wafers, crushed
1 cup coconut
10 candied cherries, chopped
1/8 lb candied pineapple, if desired
1/8 lb raisins, chopped, if desired
wine, if desired

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