Fruitcake Your Relatives Wont Throw Away Recipes

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

Steps:

• Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor.
• Step 2: Melt 3¿4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls.
• Step 4: Melt 2 cups white chocolate with 1¿4 cup melted coconut oil to make magic shell.
• Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes.
• Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes)

Steps:

• In a clean dishpan cream the butter and sugar and then mix in the eggs.
• Add all of the fruit and mix.
• Stir in the honey, molasses, brandy and nuts.
• Sift the flour once alone and then 3 more times along with the spices. Then add the dry ingredients to the rest.
• Pour into either five 4by8 or four 8by8 greased and floured pans.
• Bake in a slow oven for 3 to 3 1/2 hours at 250 degrees.
• Wrap each loaf first in a brandy soaked torn up sheet and then saran wrap.
• Soak for a few weeks until ready to be served. Check weekly to make sure the cloth has not dried up. If so, add more brandy.
• I make this at Thanksgiving to serve at Christmas.
• ENJOY!

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.