HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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.
HOLIDAY FRUITCAKE (FRUIT CAKE)
Make and share this Holiday Fruitcake (Fruit Cake) recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h34m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
- Combine flour and baking soda; set aside.
- In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
- Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
- Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
- To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
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.
FESTIVE FRUITCAKE
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.
SPECIAL HOLIDAY FRUITCAKE
"I got this recipe from my husband's aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It's very colorful, like a stained glass window." -JoAnn Huhn, Cleveland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans. , Bake 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Using a serrated knife, cut into slices.
Nutrition Facts :
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
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
QUICK AND EASY BRITISH FRUITCAKE
A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]
Provided by Tessaann
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g
QUICK FRUITCAKE
This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
Provided by Linda C.
Categories Desserts Cakes Fruitcake Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
- Sift the flour with the baking soda.
- In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
- Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g
QUICK AND EASY FRUIT CAKE
This may be made with any fruit: pitted cherries, apples+pecans+cinnamon, peaches + cardamom, plums+ almonds. From Imagelicious http://www.imagelicious.com/blog/post/quick-and-easy-cake
Provided by ellie3763
Categories Breads
Time 1h5m
Yield 1 8x8 cake, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the over to 350F (180C). Butter an 8x8 baking dish.
- In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
- Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it.
- Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter.
- Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
HOLIDAY FRUIT CAKE
This holiday fruitcake is made of a rich pound-cake batter that is mixed with dried and candied fruits. The fruits greatly enhance the cake and make it a festive holiday-season dessert. The cake can also be cut into tiny pieces and served as petits fours. The homemade candied peels are easy to make, inexpensive, and of a better quality than you can get commercially. Dried and covered with cognac or rum, the peels and dried fruits will keep almost indefinitely in a jar in the refrigerator. They can be added to soufflés as well as to cakes or fruit salads. The cake is baked slowly for a long time, until completely set inside. When cool, it should be wrapped in plastic and stored in an airtight container. It can also be frozen. Courtesy of Jacques Pepin 2001.
Provided by By The Lake
Categories Dessert
Time 3h
Yield 1 Large Fruitcake, 12 serving(s)
Number Of Ingredients 20
Steps:
- For the candied peels:
- For this recipe, the peels include not only the colored parts of the skin but the pith as well. Cut wedges through the skin of the citrus fruits, pull the skin off the fruit, and dice it into pieces about 3/8 inch thick-you will have about 2¼ cups of diced peel. (The flesh of the fruit can be used for juice or in salads.) You may also collect and use the peels left over from squeezing oranges or grapefruits in the morning.
- Put the diced fruit peel in a saucepan with 6 cups of cold water, bring to a boil, and cook over high heat for about 1 minute, then drain in a colander. Wash the pieces for a few seconds under cold tap water. Rinse the saucepan with cold water, return the diced fruit peel to the pan, and add another 6 cups of water. Repeat the boiling, draining, and washing procedure, and wash the saucepan again. This blanching process removes the bitterness from the peel. Finally, return the diced peel to the saucepan with the sugar and 1½ cups water, and bring to a boil. Reduce the heat to medium, and boil gently for 15 to 20 minutes, until reduced to a very syrupy liquid.
- Add the dried apricots, dried pears, dried peaches, and raisins to the candied peels and syrup. Mix in the rum, Armagnac, or cognac. At this point, the mixture can be placed in a jar and kept, refrigerated, almost indefinitely.
- To make the cake:
- Preheat the oven to 350 degrees. Beat the soft butter and sugar for 1 minute in the bowl of a mixer fitted with a flat beater. Add the eggs, and beat for 30 seconds. Add the orange juice, salt, and flour, and beat for 10 to 20 seconds, just enough to incorporate. Using a spatula, fold in the candied and dried fruits.
- Cut a strip of parchment paper long enough to fit the length of a 6-to-8-cup loaf pan and extend 1½ inches beyond it at either end. (This makes it easy to unmold the cake after baking.) Butter the paper and the mold, bottom and sides, and position the paper in the mold, buttered side up, pressing to make it adhere to the bottom and sides at either end. Pour the batter into the prepared pan, and smooth the top with a spatula.
- Place the loaf pan on a cookie sheet, and bake in the 350-degree oven for approximately 45 minutes. Reduce the heat to 325 degrees, and cook for another 60 to 70 minutes, until completely set inside.
- Allow the cake to cool in the pan on a rack. When cool, unmold, wrap in plastic wrap and/or aluminum foil, and keep either frozen or in the refrigerator, where it will keep for a couple of weeks.
- To serve:
- Cut into ½-inch slices, and serve. This cake is a nice accompaniment to cream custard but can be served alone or with fresh fruit and nuts.
Nutrition Facts : Calories 453.1, Fat 21.6, SaturatedFat 12.8, Cholesterol 139, Sodium 83.2, Carbohydrate 59.3, Fiber 2, Sugar 37.9, Protein 5.6
CANDIED HOLIDAY FRUITCAKE
Provided by Catherine Hilburn
Categories Cake Egg Dessert Bake Cherry Pineapple Pecan Edible Gift Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 13
Steps:
- Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
- Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.
" CAN'T FAIL" HOLIDAY FRUITCAKE
This is easy to make, although a bit pricey with the cost of mincemeat these days! But it's the best I ever tasted!
Provided by joan in CNY
Categories Healthy
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9 inch springform pan.
- Line with wax paper.
- Butter again.
- Sift flour and baking soda.
- Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
- Fold in dry ingredients.
- Pour into pan.
- Bake in 300°F oven for 2 hours, until center springs back and top is golden.
- Cool thoroughly.
- Turn out and remove wax paper.
- Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.
Nutrition Facts : Calories 442.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 32.3, Sodium 165.5, Carbohydrate 88, Fiber 2, Sugar 61.7, Protein 6.3
HOLIDAY FRUITCAKE BARS
No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
- Add in 1 cup sifted powdered sugar and vanilla.
- Mix together flour, baking powder and salt.
- Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
- Add the rest of the flour mix to the eggs and sugar.
- Fold fruit and nuts into batter.
- Spoon batter into a well greased 11" by 7" pan.
- Some years I use parchment paper instead.
- Bake at 350 degrees for 30 minutes.
- Mix together rum and second cup of powdered sugar to make a glaze.
- Spread the icing onto the bars about 5 minutes after they've come out of the oven.
- Let bars cool and cut into bars.
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