Fruitcake Unusual And Worth It Recipes

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THE WORLD'S BEST FRUITCAKE

My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!

Provided by CaramelPie

Categories     Dessert

Time 1h20m

Yield 2 loaves, 48 serving(s)

Number Of Ingredients 6



The World's Best Fruitcake image

Steps:

  • Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
  • Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
  • Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
  • Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
  • Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
  • Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
  • Remove cakes from oven and let cool for 10 minutes in the pans.
  • Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
  • Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
  • Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
  • May be refrigerated up to 3 months or frozen up to 1 year.

Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5

14 ounces sweetened flaked coconut
8 ounces chopped sugar rolled dates
16 ounces pecan pieces
8 ounces candied cherries
8 ounces diced candied pineapple
2 (14 ounce) cans sweetened condensed milk

$$$,$$$,$$$ FRUITCAKE (UNUSUAL AND WORTH IT)

This is one super fruitcake, not your ordinary dull or hard cake! It was in a magazine and although I don't always have the time or extra money at Christmas time for extravagant things, it was a gift for my husband. He LOVES fruitcake! That's unusual, I know. Check out the ingredients, and if you are interested save it or share it with a friend who loves this kind of cake. It was loaded with good fruit and nuts.

Provided by Beth M. @BakinTime

Categories     Cakes

Number Of Ingredients 17



$$$,$$$,$$$ FRUITCAKE (unusual and worth it) image

Steps:

  • Preheat oven to 325 degrees. Baking time 1 hr.+ 30 mins. Grease a 10-inch tube pan, and line bottom of pan with foil, grease foil.
  • Note:I reserved the prunes, figs, apricots and some of the pecans, to decorate the baked fruitcake and in Step #7. In a separate bowl combine dates, cherries, pineapple, dried lemon, candied lemon and some of the chopped pecans. These can be stirred into the batter after mixing it as directed in Step #4
  • In another large bowl, with mixer at low speed, beat sugar and shortening until just blended. Increase speed to high, beat until light and fluffy.
  • Add flour,b.powder,salt,vanilla and eggs to the sugar/shortening mixture. Beat at low speed until mixture is just blended. Stir in dried fruit. Note: Add the mixture of dates,cherries, pineapple,dried lemon,candied lemon and pecans at this point.
  • Spoon into pan and bake, until toothpick inserted in mid-cake comes out clean, about one and a half hours.
  • Cool cake completely in pan on a wire rack. Remove from pan and carefully peel of the foil. At this point I added glaze and decorated the cake. Wrap fruitcake in plastic wrap or foil tightly, and refrigerate overnight so cake will be firm and easy to slice.
  • Optional-Glaze: In a small pan heat apricot preserves until just melted, stirring occasionally. Brush cake with half of preserves. Garnish with dried fruit, cherries and pecans.
  • This cake may be made a month in advance or a day ahead.

1/2 package(s) 12 oz.pkg. pitted prunes, cut in half
1 cup(s) 10 oz. pkg. dried figs, chopped
1 cup(s) 6 oz. pkg. dried apricots
1/2 package(s) 10 oz. pkg. pitted dates
2 cup(s) pecans
1/2 cup(s) green candied cherries
1/2 cup(s) 4 oz. dried lemon peel
1/2 cup(s) candied pineapple wedges
1/2 cup(s) 4 oz., dried candied lemon peel
TO MAKE THE BATTER MIX:
1 cup(s) sugar
1 cup(s) shortening
2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) salt
1 teaspoon(s) vanilla
5 large eggs

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  • The "fruit" is a mystery. The traditional recipe calls for chopped, candied fruit and dried fruit—plus nuts and spices—but looking at it there's no way to tell what the hell they are.
  • It's a total waste of calories. You get all the sugar, fat, and calories of cake but none of the "that was so worth it!" amazing taste. Let's do everyone a favor and stick to double chocolate, gingerbread, and shortbread.
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