NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
FREE RANGE FRUITCAKE
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.
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.
GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE
Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!
Provided by shawnanddebbie
Categories Dessert
Time 12h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- Crush the graham crackers into fine crumbs.
- Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
- Chop the nuts; drain and cut cherries in half (if they are whole).
- Melt marshmallows in milk.
- Mix all ingredients together.
- Pack into regular sized loaf pan.
- Refrigerated overnight and cut with a hot knife.
- Coconut is an optional ingredient.
- Cook time is refrigeration time.
Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6
EASY FRUITCAKE WITHOUT CITRON
Some people do not like the citron found in fruitcakes, so they might like this one. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Eleanor Johnson
Categories Holiday Cakes
Yield 16
Number Of Ingredients 11
Steps:
- Grease a 10 x 14 inch tube pan; line with waxed paper.
- Mix fruits and nuts in a large bowl.
- Sift dry ingredients in a separate bowl.
- Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
- Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Nutrition Facts : Calories 689.2 calories, Carbohydrate 85.9 g, Cholesterol 46.5 mg, Fat 37.5 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 3.9 g, Sodium 204 mg, Sugar 55.2 g
DAIRY FREE FRUITCAKE (FRUITCAKE W/ NO EGGS, NO MILK BUT YUMMY)
This came from our very close friend who has a catering business and caters for people with various tastes.
Provided by Kiwi Zaar Adict
Categories Dessert
Time 2h30m
Yield 1 large cake
Number Of Ingredients 3
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).
Nutrition Facts : Calories 1892.2, Fat 4.9, SaturatedFat 0.7, Sodium 3204, Carbohydrate 431, Fiber 22.9, Sugar 42.2, Protein 39.6
FRUITCAKE WITHOUT CITRON
Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
Provided by JJOHN32
Categories Fruitcake
Yield 14
Number Of Ingredients 11
Steps:
- Grease a 10 x 14 inch pan; line with waxed paper.
- Mix fruits and nuts in a large bowl.
- Sift dry ingredients in a separate bowl.
- Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
- Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 98.2 g, Cholesterol 53.1 mg, Fat 42.9 g, Fiber 6.8 g, Protein 13.1 g, SaturatedFat 4.5 g, Sodium 233.1 mg, Sugar 63.1 g
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