CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
BOURBON FRUITCAKE
Make and share this Bourbon Fruitcake recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 5h45m
Yield 1 fruitcake, 16-20 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
- Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
- Beat in the eggs, on at a time.
- Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
- Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
- Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
- When the cake is cool enough to handle. Remove from the pan and cool on the rack.
- Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
- Slice and serve. This cake will keep for months in the refrigerator.
BOURBON FRUITCAKE
I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.
Provided by Toby Jermain
Categories Dessert
Time 3h30m
Yield 6 loaves
Number Of Ingredients 20
Steps:
- Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
- Additional fruit and nuts can be added if you like lots in your fruitcake.
- Chop fruit as necessary.
- Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
- Very coarsely chop pecans.
- Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
- Cream softened butter and sugar, using an electric mixer, until well combined.
- Add eggs, one at a time, beating after each addition, and set aside.
- Sift all dry ingredients, and stir until well combined.
- Stir 1/3 cup bourbon into milk in measuring cup.
- Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
- When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
- Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
- Preheat oven to 350 degrees F.
- Grease 5-6 mini-loaf pans (3"x5½x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
- If using mini-loaf pans just press 5 or 5½ wide pieces crosswise in pans; dont worry about the pan ends.
- Fill pans just to the top or a little below with batter, dividing evenly.
- Fruitcakes will rise just a little above the top a little during baking, but they wont overflow.
- If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
- Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
- When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
- Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
- Brush loaves generously with dry sherry, and return to racks to cool completely.
- Allow to set overnight, covered, for sherry to soak in to loaves.
- Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
- Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
- Wrap in foil, and set in a cool place to age for 1 week.
- Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
- Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
- This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
- This recipe can easily be doubled if your oven is large enough to handle all the pans.
Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1
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.
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